Foods That Increases The Cancer Risk
Food Components That Reduce Cancer Risk
Certain Foods Contain Cancer-Fighting Properties
There is no single superfood that can prevent cancer. Rather, a well balanced healthy diet is the most beneficial.
An optimal diet may reduce your risk by up to 70% and would likely help recovery from cancer as well. However, nutrition is complex, and how effective certain foods are at fighting cancer varies depending on how they’re cultivated, processed, stored and cooked.
Some of the key food groups to include in your diet to reduce the cancer risk include
Higher consumption of vegetables lowers risk of cancer. Most vegetables contain cancer-fighting antioxidants and phytochemicals. For example, cruciferous vegetables, including broccoli, cauliflower and cabbage, contain sulforaphane, a substance that has been shown to reduce cancer risk.
Tomatoes and carrots are linked with a decreased risk of prostate, stomach and lung cancers.
Fruits contain antioxidants and other phytochemicals that help in preventing cancer.
These are associated with protective effects against certain cancers. For example, one study found that men with prostate cancer taking 30 grams — or about 4 1/4 tablespoons of ground flaxseed daily experienced slower cancer growth and spread than the control group.
Some spices like cinnamon and curcumin may have anti-cancer properties and prevent cancer cells from spreading.
Beans and Legumes
High intake of fibre protects against colorectal cancer. Beans and legumes are high in fiber.
Regularly eating nuts may be linked to a lower risk of certain types of cancer.
Many studies show a link between olive oil and reduced cancer risk.
Garlic contains allicin, which has been shown to have cancer-fighting properties. Other studies have found an association between garlic intake and a lower risk of specific types of cancer, including stomach and prostate cancer.
Eating fresh fish can help protect against cancer, possibly due to healthy fats that can reduce inflammation.
Eating certain dairy products may reduce the risk of colorectal cancer. The type and amount of dairy consumed are important. For example, moderate consumption of high-quality dairy products, such as raw milk, fermented milk products and milk from grass-fed cows, may have a protective effect. This is likely due to higher levels of beneficial fatty acids, conjugated linoleic acid and fat-soluble vitamins. On the other hand, high consumption of mass-produced and processed dairy products are associated with an increased risk of certain diseases, including cancer. The nutrition guidelines and the World Cancer Research Fund recommendations advocate that having a diet with liberal amount of vegetables and fruits, less saturated fats decreases the risk of breast cancer. Increased consumption of fish, eggs, raw and cooked vegetables, and fruit is associated with a decreased risk of oral cancer.
Follow Good Nutritional Habits
No single food can protect against cancer. However, eating a diet full of diverse whole foods, such as fruit, vegetables, whole grains, legumes, spices, healthy fats, fresh fish and high-quality dairy, may reduce cancer risk.
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