Juhana Harju of salt and just the Iceland, to changing so they China
Another data point for fruits and vegetables:
Japanese scientists conducted a 10-year study of 19,304 men and 20,689 women living in four different health center areas of Japan. Starting in 1990, participants regularly completed questionnaires on their diet and other potential risk factors. By the end of the study, 404 participants had developed stomach cancer. After adjusting the data for age, gender, drinking, smoking and other potential confounding factors, the authors reported that the top 20% of individuals consuming vegetables and fruits on a weekly basis were 25% less likely to develop stomach cancer compared to those whose intake of fruits and vegetables was in the bottom 20%. They also suggested that "white" vegetables, such as Chinese cabbage or cucumbers, appeared to be the most protective; individuals who ate them at least one day a week were 52% less likely to develop stomach cancer than those who rarely at them. Consumption of "yellow" vegetables (e.g., carrots or pumpkin) at least one day per week was linked to a 36% drop in stomach cancer risk, while weekly consumption of fruit was buttociated with 30% less likelihood of developing stomach cancer.
The researchers concluded that "this prospective study suggests that vegetable and fruit intake, even in low amounts, is buttociated with a lower risk of gastric cancer".
Reference: Kobayashi M, Tsubono Y, Sasasuki S, et al. Vegetables, fruit and risk of gastric cancer in Japan: a 10-year follow-up of the JPHC Study Cohort I. International Journal of Cancer. 2002;102:39-44.
