The big C - goodnews - lower risk of cancer for those eating fruits and vegetables - Brief Article

Better Nutrition, May, 2003

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 weekly consumed "white" vegetables, including Chinese cabbage and cucumber, fared better than those who ate "yellow" vegetables such as carrots and pumpkins, although both groups showed resistance to gastric cancer.

Fruit consumption alone lowered stomach cancer risk about 30 percent, said the study published in the September 2002 online issue of the International Journal of Cancer.