# Nutrition and diets in gastric cancer
Dietary choices play an important role in gastric cancer — both in its prevention and in treatment and recovery. Recent research increasingly focuses on how nutrition helps people regain their strength after surgery, and which eating patterns can affect the risk of gastric cancer.
Protein-rich nutrition
ResearchediPositive results in clinical studies, not yet standard treatment
High-protein nutrition consists of more meat, fish, eggs, dairy products, legumes and nuts than usual. The goal is to provide the body's muscles and tissues with sufficient building blocks.
In gastric cancer, this is particularly important after surgery, because patients often lose weight and muscle mass. A Dutch study currently in preparation (PROGAIN-trial) examines whether extra protein via infusion (parenteral nutrition) helps patients regain their muscle strength and metabolism more quickly after gastric surgery. Earlier studies show that gastric cancer patients who eat many low-protein meals experience more weakness and recover more slowly.
The risk is that when the stomach has been made smaller or removed, a lot of food at once no longer fits. This makes it difficult to get enough protein. Also, eating again after gastric surgery can initially cause pain, bloating or nausea, which makes protein intake difficult.
Nutrition with limited red and processed meat
ResearchediPositive results in clinical studies, not yet standard treatment
This pattern means less consumption of red meat (beef, lamb, pork) and processed meat products (ham, sausage, smoked meat), with more chicken, fish or plant-based protein sources.
A large European study (EPIC-study) looked at the relationship between meat consumption and gastric cancer. The findings are mixed and under discussion in research: some studies suggest that a lot of red meat may increase the risk, especially for certain types of gastric cancer (adenocarcinoma), while other data are less clear. The role of preparation (grilling, smoking) probably also plays a part.
After gastric surgery, a lot of meat can also be difficult to digest due to reduced acid production and smaller stomach capacity. This can lead to abdominal pain and undigested food.
Nutrition rich in vegetables and fruit
ResearchediPositive results in clinical studies, not yet standard treatment
This means eating a lot of vegetables, fruit, whole grains and raw or cooked plant-based foods daily.
This pattern is associated with lower risk of gastric cancer in many studies. Vitamins, minerals and substances such as vitamin C and antioxidants probably play a role — these can possibly protect cells from damage. Fiber also helps maintain a healthy digestive system.
After gastric surgery, however, many types of vegetables can be heavier food, especially raw versions. They can cause bloating, diarrhea or constipation, depending on the person. Here too, the amount per meal is limited.
Nutrition with attention to salt
ResearchediPositive results in clinical studies, not yet standard treatment
A lot of salt — especially from processed foods, cured meats and canned products — is linked to increased gastric cancer risk in epidemiological research, probably because salt damages stomach tissue and can promote infection with certain bacteria (Helicobacter pylori).
This is relevant for prevention, but also after treatment: patients with gastric cancer who have dealt with H. pylori infection (which still occurs in many countries), may benefit from less salt. On the other hand: many patients after gastric surgery suffer from nausea, and salt can sometimes make food taste better, so balance is needed.
Small, regular meals
ResearchediPositive results in clinical studies, not yet standard treatment
This is not strictly a 'diet', but an eating pattern: instead of three large meals, four to six smaller portions a day, carefully distributed.
This is especially practical for people whose stomach is smaller (due to partial removal) or is still recovering sensitively. Research into recovery after stomach surgery shows that patients who receive education about small-but-regular meals gain weight better and have fewer stomach complaints. A recent study on adherence to nutritional therapy (2026) found that patients who received clear guidelines about small meals significantly improved their nutritional status.
Risks are mainly practical: difficulty with planning and discipline, and the risk of suboptimal total nutrition if portions become too small.
Nutrition adapted to digestive capacity after surgery
ResearchediPositive results in clinical studies, not yet standard treatment
After surgery, many people cannot tolerate dairy products, very fatty food, or rough fiber well. This can change over the course of months. An adapted pattern begins with liquid or very soft food, and evolves toward normal eating as the stomach and intestines recover.
This has been demonstrated in numerous studies on recovery after stomach surgery and hematological rehabilitation programs (prehabilitation studies). Nutrition matched to recovery phases prevents complications and helps regain weight loss more quickly.
The risk is malnutrition if someone adheres to very restricted food for too long, or conversely transitions too quickly to regular food and experiences stomach complaints.
Nutrition with attention to vitamin and mineral deficiency
ResearchediPositive results in clinical studies, not yet standard treatment
After (partial) stomach removal, certain nutrients are absorbed more poorly: vitamin B12, iron, calcium and vitamin D. This sometimes requires supplementation, but food with good sources (fish, eggs, meat, milk) also helps.
This is not separate from the above, but is a specific challenge of stomach surgery. Studies show that malnutrition of B12 and iron is common and significantly worsens quality of life.
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**Nutritional choices are tailored.** Someone with stomach cancer benefits from guidance by a dietitian specialized in oncology or surgical recovery. This applies both to prevention before diagnosis, and to nutrition during and after treatment. The disease phase, the type of surgery (or absence of it), medications and personal tolerance all play a role. What works well for one person may be unsuitable for another.
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_This information never replaces a doctor's judgment. Always discuss your situation with your own healthcare provider._