Cancer: The type of vegetable that increases the risk of stomach cancer ‘strong evidence’

Starchy vegetables such as potatoes, sweet potatoes (yams), cassava (manioc), sago yams and taro contain higher levels of carbohydrate than non-starchy vegetables.

Mounting evidence illustrates the risks associated with salting and pickling foods.

A landmark study published in the British Journal of Cancer found that people who eat a regular diet of highly salted food double their risk of stomach cancer according to a report published in the British Journal of Cancer.

The study, based on around 40,000 middle-aged Japanese, examined dietary, drinking and smoking habits over an 11-year period.