Research published in Annals of Oncology (July 31, 2008) examined the relationship between diet and stomach cancer risk. This case–control study included 230 patients with stomach cancer and 547 control subjects without cancer.
The researchers found that higher dietary intake of carotenoids and vitamin E was associated with a reduced risk of stomach cancer. Carotenoids are the naturally occurring pigments in fruits and vegetables that give produce its bright red, orange, and yellow colors. In plants, carotenoids help protect against oxidative damage generated during photosynthesis. When consumed in the human diet, they function as antioxidants, helping to counter oxidative stress.
One of the most familiar carotenoids is beta-carotene, which is abundant in many fruits and vegetables and can be converted by the body into vitamin A. While beta-carotene is the best known, many carotenoids exhibit some degree of vitamin A activity and contribute to the overall antioxidant capacity of the diet.
