Scientists at Zhejiang University in China found that people who ate large amounts of white vegetables were a third less likely to develop the cancer than those who largely avoided them.
Fruits and green-yellow vegetables such as cabbage, kale and celery also seemed to have a protective effect. Vitamin C is thought to be the key nutrient, which acts as an antioxidant to cut down cellular stress in the stomach as well as fighting a bacterium responsible for causing
gastric cancer.

The scientists analysed 76 best studies on diet and stomach cancer, which involved more than 6.3 million people and almost 33,000 deaths from the disease, 'The Times reported.
They found that for every 100g of fruit a person ate each day - roughly equivalent to half an apple - there was 5 percent reduced risk of stomach cancer.
Having 50mg of vitamin C daily, approximately two potatoes' worth, brought the risk down by 8 percent.
Eating excess of pickled vegetables, liver and spinach also resulted in an increased risk of the disease.


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