Published on: 12/12/2015IST

Jyoti Negi Last updated on: 12/19/2015, Permalink

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Don’t crib the next time you open your lunch box and see gobi aloo! A new study conducted by researchers at Zhejiang University, China found that eating large quantities of white vegetables like potatoes, cauliflower and onions can lower your risk of getting stomach cancer.

Eating large amounts of these veggies cuts your risk of stomach cancer by a third.

The researchers reviewed 76 existing studies highlighting the relationship between stomach cancer and diet. What they found is that people who eat large quantities of these veggies were a third less likely to develop stomach cancer. According to the study, veggies like cabbage, kale and celery also have anticarcinogenic properties.

Vitamin C is key to cancer prevention.

The researchers also found that eating 100 g of fruit every day lowered stomach cancer risk by five percent. Getting 50 g of Vitamin C every day lowered stomach cancer risk by eight percent. The Vitamin C in both fruits and these white vegetables acts as an antioxidant against cellular stress in the stomach, thereby preventing the growth of cancer cells. 

Alcohol and excess salt increase stomach cancer risk.

The researchers found that foods that are high in salt, like preserved foods, are linked to a higher risk of stomach cancer. Alcoholic spirits also play a role in the development of cancer.