Surprisingly, from a multivariate model that combined both sites, age, spicy food consumption, and the presence of cagA were the main risk factors for gastric atrophy, with dietary factors being the most determinant in the rates of gastric atrophy, acting as the dietetic factors most determinant in the rate of atrophy and gastric cancer among the national population [60]. Here, S100A8 is linked to gastric cancer.