Eating potatoes may cut stomach cancer risk: study

Including large amounts of white vegetables such as potatoes, onions and cauliflower in diet may reduce the risk of developing stomach cancer, new research has claimed. 

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, The Telegraph reported.

Eating potatoes
Eating potatoes may cut stomach cancer risk: study

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. 

They found that for every 100g of fruit a person ate each day – roughly equivalent to half an apple – there was 5 per cent reduced risk of stomach cancer. Having 50mg of vitamin C daily, approximately two potatoes’ worth, brought the risk down by 8 per cent. Every five grams or teaspoon of salt consumed each day drove the risk up by 12 per cent.-APP