Tomatoes hold several benefits as they contain lycopene i.e. a red pigment which has antioxidants and anti-free radical properties. But this red, juicy vegetable increases the risk of cancer.
According to a Chinese study published in the European Journal of Cancer, eating tomatoes is associated with the respective increase of 11 percent and 21 percent in risk.
This study has also revealed that there is no link between vegetable consumption and stomach cancer risk. Nevertheless, potatoes and white vegetables such as asparagus, chard (chukanadar), celery (ajwain), cauliflower, endive and leek (hari pyaaz) have properties to prevent the disease and are associated with 33 % decrease in in the risk.
Furthermore, an additional 100g of fruit per day can reduce the risk by five percent. And for extra 100g of citrus fruit per day, the reduction risk is at 3%. Moreover, it has been discovered that vitamin C lowers the risk by 11 percent.
Food which increases the risk of stomach cancer, as found by the study includes processed meat, salted fish an increase of four per cent per portion per week), high-salt food (an increase of 10 per cent per portion per week), salt (an increase of 12 per cent per 5g per day), alcohol, beer and liquors (a five per cent increase per 10g per day), but not wine.