ArticleOpen life sciences2026
The protective role of whole grains and legumes against gastric cancer.
Article in Open life sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Despite significant advancement in medicine, survival rates for gastric cancer (GC) remain low, especially when diagnosis occurs at advanced stages. Therefore, prevention through lifestyle and dietary modification has become a critical strategy to reduce the burden of GC. This review explores the relationship between the consumption of whole-grains (WG) and legumes and the risk of GC, and highlights the biological mechanisms that may contribute to their protective effects. A comprehensive search was conducted in PubMed/MEDLINE, Embase, ProQuest, Google Scholar, Web of Science, and Scopus for English-language studies published between 1996 and 2025. The search terms included gastric cancer, whole grains, legumes, beans, lentils, soy beans, and peanuts. Observational studies assessing WG and legumes intake in relation to GC risk were reviewed. Observational studies show controversial findings; the majority indicate that the consumption of WG and legumes is associated with lower risk of GC. WG are rich in fiber, antioxidants, vitamins, minerals, and phytochemicals as compared with refined grains, which help mitigate oxidative stress, inflammation, and DNA damage - key pathways involved in gastric carcinogenesis. Similarly, legumes contain beneficial bioactive compounds such as polyphenols, flavones, and isoflavones that may inhibit tumor initiation and slow progression. Incorporating WG and legumes into daily diets may represent an effective, sustainable, and accessible public health approach to lowering GC risk, while also supporting metabolic, immune, and gut health.
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