What can stomach cancer patients eat? This food is actually a nemesis of stomach cancer; eating it regularly can prevent cancer. In today's society, we live in an era where "cancer is a word that strikes fear," and the age of getting cancer is getting younger and younger. Stomach cancer patients, in particular, are trending towards a younger age. So, how should we pay attention in our daily lives to resist stomach cancer?
1. Garlic
Because garlic can be used for both seasoning and disease prevention and fitness, it is known as a "natural antibiotic." The Times of India also published an article introducing a study by American scientists, which found that garlic is also a great contributor to cancer prevention. This research was published in an issue of the journal Analytical Biochemistry.
The leader of the research, Professor Earl Harrison of the Ohio State University Comprehensive Cancer Center, explained: "Through urine tests, we found that in the group that consumed garlic, the number of cancer cells in the body was greatly reduced. Moreover, the more garlic people ate, the lower the levels of potential carcinogens in their bodies."
In fact, the anti-cancer effects of garlic have long been a concern for Chinese experts. Peking University School of Oncology and the Beijing Institute for Cancer Research have also published research reports stating that garlic has a good preventive effect against stomach cancer. Professor Yang Li, an expert on health preservation from the China Academy of Chinese Medical Sciences, believes that eating more single-clove garlic regularly can play a good role in preventing cancer, especially digestive tract tumors.
However, high temperatures can destroy the most important anti-cancer substance in garlic—alliin. Therefore, researchers at the U.S. National Cancer Institute suggest that after chopping garlic, don't rush to put it in the pan. First, let the crushed garlic sit for 15 minutes before cooking to maximize its anti-cancer effects.
2. Onion
Eating onions can reduce the content of nitrites in the stomach. Importantly, onions contain a substance called quercetin, which is a natural anti-cancer agent. Studies show that people who regularly eat onions have a 25% lower incidence of stomach cancer than those who eat little or no onions, and the fatality rate from stomach cancer is also 30% lower.
3. Tomato
Contains lycopene and carotene, which are both antioxidants. Especially lycopene, it can neutralize free radicals in the body, which is beneficial for anti-stomach cancer and digestive system cancers, and is also effective in preventing breast and prostate cancer.
4. Mushrooms
This category of food includes shiitake mushrooms, wood ear mushrooms, enoki mushrooms, and black fungus. Scientists have found that many mushrooms in food contain anti-cancer substances that can have a cancer-preventing effect. For example, the polysaccharides in shiitake mushrooms have a very high anti-cancer rate. The polysaccharides in black fungus and white fungus are also effective anti-cancer substances. The coarse fiber, calcium, and other nutrients rich in mushroom foods also have anti-cancer effects and can improve human immunity.
5. Cauliflower
Contains a relatively high amount of the trace element molybdenum, which can block the synthesis of the carcinogen nitrosamine, and can play an anti-cancer role. Research reports indicate that cauliflower also contains an enzyme called sulforaphane that can stimulate cell activity and prevent the formation of cancer cells. Eating cauliflower has a certain effect in preventing esophageal cancer, stomach cancer, and others.
6. Tea
Western coffee and Eastern tea are both beverages used for refreshing. But at least in terms of tumor prevention, tea once again shows the advantage of the East. The catechins rich in tea have strong anti-cancer activity. Tea polyphenols are a powerful antioxidant that has a significant inhibitory effect on cell mutation and can inhibit the carcinogenic effects of carcinogens.
Some epidemiological surveys have found that the incidence and mortality of cancer in tea-producing areas are lower than the average level. Many animal experiments have also confirmed that tea has a certain anti-cancer effect. Studies have shown that the incidence of colorectal cancer among those who drink tea more than 3 times a week is 5% lower than among those who drink it less than once a time, suggesting that regular tea consumption helps prevent colorectal cancer.
Interestingly, in most studies, coffee has been shown to increase the risk of colorectal cancer. Once, tea was mixed into feed and fed to mice with cancer, and after 2 weeks, the cancer cells were suppressed. In addition, tea can block the synthesis of nitroso compounds, with the blocking rate of green tea being over 90%. Green tea is also rich in vitamin C and vitamin E, comparable to lemons, and also has an auxiliary anti-cancer effect.