Dietary habits are found to contribute to approximately 6% of cancer incidence and mortality in Koreans. In particular, salted vegetable intake showed the strongest association with gastric cancer, though salted vegetable consumption is on a declining trend. Conversely, insufficient intake of fresh vegetables and fruits has been identified as a risk factor for colorectal cancer and gastric cancer. While the contribution of red meat and processed meat remains low, attention will be needed in the future given the increasing consumption trend of processed meat. The research team emphasized the importance of improving dietary habits by eating less salt, consuming adequate vegetables and fruits, and reducing processed meat consumption.
