The protective role of whole grains and legumes against gastric cancer

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.