'Instant food raises chances of cancer'

By Kim Se-jeong

Chances of getting stomach cancer for those who eat instant food can be at least four times higher than those who do not eat it, according a study released Tuesday.

Although instant food’s negative impact on health is widely known, this is the first time a link between stomach cancer and consumption of it has been studied in Korea.

According to the Korea Public Health Association which conducted the study, consistent consumption of instant food can increase the chances of getting stomach cancer by 4.37 times.

The Kunsan National University’s nursing department monitored 103 stomach cancer patients between January and August 2012 and compared data collected from them with 141 healthy adults. Professor Yoo Yang-Gyeong led the survey.

Gastric cancer is one of the most common causes of death among Koreans. Among men between 34 and 64 years old, stomach cancer is the No.1 cause of death, while it is fourth among women in the same age group, following thyroid, breast and colon cancer.

Equally important are dietary habits, alcohol consumption and smoking, as well as stress management, the study revealed.

The stomach cancer patients answered that they liked to cook meat for a longer period of time, even to the point of it being burnt. The study did not find the cancer patients necessarily ate more meat than those in the healthy group. The cancer patients also showed a tendency to keep food hot when they ate, while the other group kept it cooler.

The cancer patients were more exposed to alcohol and smoking. They drank six times per week and 47.3 grams of alcohol each time on average and smoked more often.

The cancer patients also answered that they endured stress rather than doing something to relieve it, while those in the healthy group said they had ways to deal with stress. Physical activity was also a factor, although not as significant as stress management and food consumption.