DEAR MAYO CLINIC: My mother was diagnosed with stomach cancer and has begun chemotherapy. Her doctors say she may need surgery, too. I know this type of cancer is rare, but what are the survival rates for those who do get it? What causes it?
ANSWER: Although it greatly depends on the individual situation, overall the outlook for people diagnosed with stomach cancer is often good after treatment, especially when it is caught early. The exact cause of stomach cancer is not known. However, a number of factors can raise a person’s risk for this cancer, including diet, family history and other medical conditions.
In the United States, stomach cancer used to be much more common than it is today. The number of stomach cancer cases has dropped dramatically within the past few decades, and now it is rare in this country. Stomach cancer is still common, however, in other parts of the world, particularly Japan.
There’s a strong correlation between a diet high in smoked, salted and pickled foods and stomach cancer. Other risk factors include smoking, a diet low in fruits and vegetables or exposure to a fungus-producing carcinogen called aflatoxin. People who have had a bacterial infection with Helicobacter pylori also are at a slightly increased risk.
A variety of medical conditions may raise the risk of stomach cancer, too, including stomach polyps; an infection that involves long-term inflammation of the stomach known as chronic gastritis; and vitamin B12 deficiency due to pernicious anemia. In addition, some genetic mutations that run in families can predispose a person to stomach cancer.
There are several kinds of stomach cancer. The one that makes up the vast majority of cases is adenocarcinoma — stomach cancer that begins in the glandular cells. These glandular cells line the inside of the stomach and secrete a protective layer of mucus to shield the lining of the stomach from acidic digestive juices.