Stomach Cancer
The big C - Scoop: health fitness nutrition diet supplements personal care environment - fighting stomach cancer, Japan - Brief Article A 10-year study of 40,000 Japanese adults found that those who ate the most fruits and vegetables had a 25 percent lower risk of stomach cancer than those who ate the least. Those who consumed "white" vegetables, including Chinese cabbage and cucumber, on a weekly basis fared better than those who ate "yellow" vegetables such as carrots and pumpkins, although both groups showed remarkable resistance to gastric cancer. Regular fruit consumption alone lowered stomach cancer risk about 30 percent, according to the study published in the September 2002 online issue of the International Journal of Cancer. The study, researchers concluded, showed that fruit and vegetable intake, "even in low amounts," fights off stomach cancer.
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