Scientists have discovered that
eating potatoes and cabbage can help reduce the risk of developing stomach cancer.
It found that people who eat a
large amount of white vegetables, such as onions and cauliflower, were a third less likely to develop it than those who did not eat them.
But the risk was increased
through beers, spirits, salt and preserved food.
It found that for every
100g of fruit someone eats daily the risk of developing stomach cancer is reduced by fiver per cent, the risk was reduced to eight per cent for every 50mg of vitamin C - the equivalent of two potatoes.
Whereas
salt increased the risk by 12 per cent.
The report authors wrote: “The decreasing incidence of gastric cancer in developed countries may be partly the results of increased use of refrigeration, availability of fresh fruit and vegetables, and decreased reliance on salted or preserved foods.
"Both fruit and white vegetables are rich sources of vitamin C, which showed significant protective effect against gastric cancer by our analysis.
"Furthermore, we found concordant positive associations between high-salt foods and gastric cancer risk. In addition, a strong effect of alcohol consumption, particularly beer and liquor but not wine, on gastric cancer risk was observed compared with nondrinkers.
http://www.telegraph.co.uk/news/heal...ncer-risk.html
