Gastric cancer experts in the Hospital of Henan Institute of Modern Medicine remind you to drink green tea: green tea is a panacea in life. It has long been proved that green tea helps to prevent cancer, because it contains theanine, vitamins A and C and other antioxidants, so it has an anti-cancer effect. The most content of these anticancer components is green tea, followed by oolong tea and black tea. Coffee can also reduce the incidence of some cancers. The World Cancer Foundation recommends getting as much nutrition as possible from the diet. At present, it has been proved that enough fruit and vegetable fiber can prevent colorectal cancer and reduce the incidence of several cancers such as breast cancer and esophageal cancer. Cellulose in vegetables and fruits can reduce intestinal carcinogens, change the ecology of intestinal bacteria and avoid the formation of cancer cells. It is advisable to eat more foods that can enhance immunity and resist gastric cancer, such as yam, lentils, coix seed, water chestnut, day lily, shiitake mushrooms, shiitake mushrooms, sunflower seeds, kiwi fruit, figs, apples, sardines, honey, pigeon eggs, milk, pig liver, worms, Hericium erinaceus, abalone, day lily fish, sea cucumber, oyster, squid, shark and tiger fish. Eggplant is rich in vitamin P, and solanaceae vegetables contain important phytochemicals. Studies have shown that it can prevent the formation of cancer cells. There are three anticancer effects of eggplant: promoting blood circulation, relieving pain, reducing swelling and moistening intestines. Some patients with digestive tract cancer who receive chemotherapy can also use eggplant as adjuvant therapy food when they have fever elbow. Cucumber contains protein, fat, carbohydrates, minerals, vitamins (A, B 1, B2, C, E), malonic acid and other ingredients. Whether it is cancer fever or inflammatory fever, eating cucumber can clear away heat. Patients with ascites, pleural effusion or systemic edema can eat cucumbers.