Vegetables of the genus Allium (mainly containing onions and garlic).
Adequate intake of whole vegetables is protective against stomach cancer. However, studies have found that the most protective effect for patients with stomach cancer may be found in white vegetables, also known as allium vegetables, which mainly include onions and garlic. One study found that onion vegetables can significantly reduce the risk of stomach cancer by 22%. This protective effect was shown with as little as 8 weeks of consumption of onion vegetables. This protective effect may be related to metabolic factors such as lower plasma levels of total cholesterol and lower fasting blood sugar. The risk of stomach cancer was reduced by 30% for each additional 10 grams of onion vegetables consumed daily. Therefore, patients with gastric cancer can benefit from increasing the proportion of white vegetables, eating them 2 to 3 times a week and maintaining this diet.
If you don’t like onion vegetables, you can eat other vegetables, and an adequate amount of vegetables (300-500 grams of vegetables per day) can reduce the risk of stomach cancer.