The European Journal of Cancer published a new study from China's Zhejiang University, which found that eating white vegetables such as potatoes and cabbage regularly can help reduce the risk of stomach cancer.
Scientists at Zhejiang University analyzed data from 76 existing studies on the link between diet and stomach cancer. The new study involved 6.3 million participants and 33,000 deaths from stomach cancer. The results showed that people who ate more white vegetables like onions and cauliflower had a one-third lower risk of developing stomach cancer than those who did not eat such vegetables. In contrast, excessive consumption of beer and spirits (excluding wine), salt, and preserved foods increased the risk of stomach cancer. For every additional 100 grams of fruit consumed daily, the risk of stomach cancer decreased by 5%. For every 50 mg increase in vitamin C intake (equivalent to two potatoes), the risk of stomach cancer decreased by 8%. Excessive salt intake, on the other hand, was associated with a 12% increase in the risk of stomach cancer.
The new study found that vitamin C can significantly prevent stomach cancer, and both fruits and white vegetables are rich in it. The findings have important implications for public health strategies to prevent stomach cancer. Specific dietary measures to prevent stomach cancer include: eating more fruits and white vegetables, consuming less high-salt preserved foods, and drinking less alcohol.