“…Some factors, such as the role of H. pylori as a carcinogenic promoter [26], or diet [27,28], which contribute to the etiopathogeny of GC are widely accepted. In Spain, studies published on the prevalence of H. pylori infection report interregional differences ranging from 43% [29] to 69% [30], but the scarcity of data do not enable their implication in the trend in rates to be assessed. Insofar as diet is concerned, some risk factors, e.g., intake of nitrates through consumption of cured and pickled foods [31,32] or drinking water [33,34], and prevention factors, e.g., consumption of fruit and vegetables in particular, have been recognized.…”