There are multiple risk factors with low magnitudes of association. These include genetic factors, Helicobacter pylori infections, and consumption of large quantities of salty foods, smoked foods, or foods with nitrites.
Existen múltiples factores de riesgo con una asociación de baja magnitud, tales como: factores genéticos, infección por-Helicobacter pylori y alto consumo de alimentos salados, ahumados, o con nitritos.