Widespread use of the fridge in the United States greatly reduced the number of cases of cancer of the stomach in the Western world.
This is because certain compounds that are natural food ingredients that can spoil and become tumorigenic if the food does not hold the corresponding low temperature. Cancer of the stomach is, however, still quite common in China, where refrigerators are not a required part of the household, especially by small villages in rural areas.
There are, however, evidence that vitamins, especially antioxidants, can contribute to reducing the risk of stomach cancer.
Antioxidants – American and Chinese scientists are exploring the joint efforts of the operation of combined vitamin supplements on cancer (particularly cancer of the esophagus and stomach) with about thirty thousand residents in the rural areas in China. After about five years, researchers found that in people who have taken specific antioxidant vitamin-mineral combination (beta-carotene, vitamin E and selenium) there was a statistically significant decrease in mortality, not only when it comes to was cancer. For those taking the combined supplement was reduced mortality rates of all cancers in the amount of 1%, and when the word cancer of the stomach, the decrease was 21%.
Nitrosamine blockers – The additives that are added to foods during processing are also suspected to cause cancer of the stomach. For example, nitrates, additives which are used to maintain the meat products, such as bacon or sausages, combined with amino acids that are found in the stomach to form compounds known as nitrosamines, which are highly carcinogenic. Nitrosamines can destroy DNA and lead to cancerous changes in cells.
Many quite ordinary, everyday foods that Americans consume are able to minimize the damage that is caused by nitrosamines. Two years ago, scientists at the Cornell University published data who testified that the consumption of green peppers, pineapple, carrots, strawberries and, in particular, tomatoes, can suppress the formation of nitrosamines in humans. Although it is well known that these foods contain a lot of vitamin C, which in itself reduces nitrosamine formation, the researchers decided to find what they felt was more powerful blocker of nitrosamine than it could be vitamin C.
Researchers at Cornell have identified two new blockers nitrosamine-p-kumar and chlorogenic acid, which provide about forty percent of inhibitory activity of tomato in relation to nitrosamines.
Garlic – Garlic is another powerful smasher nitrosamine. In one study conducted at the Institute of Cancer Research in Beijing, in interviews with 564 patients suffering from stomach cancer and 1,131 healthy residents in the Chinese area where the otherwise present high rate of this disease, it was found that the risk for the occurrence of stomach cancer was significantly lower among those who ate a lot of vegetables from the allium family, and all kinds of vegetables known for their pungent odor, which include onions, garlic, leeks and chives. The ability of garlic to inhibit nitrosamine formation is supported by the examination of the State University of Pennsylvania conducted over rats and whose results showed that adding garlic powder to the diet of rats induced a significant decrease in the rate of cancer.
Green tea – People who drink a lot of tea in Japan also are among those where the risk of contracting cancer of the stomach is reduced. Several studies that have compared the diet of those in whom is diagnosed stomach cancer and diet of healthy people, found that people who drink green tea regularly and in large quantities are less likely to suffer from cancer of the stomach. The researchers speculate that the compounds in green tea are acting protective in relation to nitrosamines.
Recipe for stomach cancer
Recommend antioxidant complex formula which includes the alpha and beta-carotene, vitamin C, vitamin E and selenium. Take two capsules a day, with food.
Green Tea: Drink two to three cups of green tea per day (look to be free of caffeine), or take a supplement in the form of green tea extract (also decaf), two to three times a day.
Garlic: One tablet of 500 mg of raw, ripe odorless garlic per day.