Abstract:
Gastric cancer remains a global health burden, with diet, lifestyle, and other
modifiable factors as key contributors. Despite advances, the incidence in younger
adults is rising. Emerging trends in unsupervised diet regimens among young
adults may significantly heighten the risk. This study investigates dietary
behaviors and diet-related risk factors for gastric cancer in young adults from Sri
Lanka’s Western Province. A case-control study was conducted on 151
participants (35 gastric cancer patients and 116 controls) using a validated Food
Frequency Questionnaire (FFQ) and structured survey instruments. Statistical
analyses included binary logistic regression, analysis of variance (ANOVA), and
Chi-square tests to examine associations between unsupervised dietary practices,
cooking methods, meal patterns, alcohol use, and gastrointestinal symptoms
indicative of gastric cancer risk. Awareness of gastric cancer risk factors was also
assessed. Participants following unsupervised diet plans exhibited a statistically
significant association with gastrointestinal complaints (p = 0.014). High
consumption of spicy foods conferred an estimated 8.8-fold increase in gastric
cancer risk (OR = 8.827; p = 0.057), while frequent alcohol intake was associated
with a 20.6-fold elevation in risk (OR = 20.588; p = 0.056). Cooking methods
characterized by high-temperature baking and frying demonstrated strong
correlations with gastrointestinal morbidity (p<0.05). Additionally, meal
frequency significantly influenced the prevalence of gastrointestinal symptoms (p
= 0.028). Conversely, levels of awareness regarding gastric cancer risk factors did
not differ significantly among participants (p = 0.599). These findings underscore
the need for targeted public health strategies to regulate dietary practices, improve
awareness of gastric cancer risks, and restrict unsupervised access to gastric
medication. Educational campaigns and youth-focused interventions are essential
for reducing the future disease burden.
