Eating fresh food can prevent stomach cancer
The latest research shows that people who love to eat coriander are more likely to develop stomach cancer. In addition, people with type A blood are also more susceptible to stomach cancer.
Because 80% of patients have no early symptoms, stomach cancer is known as a "silent killer." Professor Li Jin from Fudan University, who has long been engaged in research on tumor genes and biological therapy, stated at a symposium on the advanced gastric cancer indication for Xeloda held yesterday that high-risk groups for stomach cancer often use methods such as salting and pickling vegetables or smoking and curing meat and fish to preserve food. This is especially true for many people who love coriander, as they salt and pickle it, believing it to be a relatively green and healthy choice, but in fact, they are laying the groundwork for a potential stomach cancer risk.
The link between stomach cancer and type A blood involves genetic factors.
Experts say that maintaining a regular lifestyle, especially a regular diet, is extremely important for the prevention of stomach cancer. It is necessary to correct the habit of being a picky eater, eat more fresh food, and improve unreasonable cooking methods.