Blueberries contain pterostilbene — a powerful antioxidant and can reduce inflammation. Cruciferous vegetables — Broccoli, Brussels sprouts, bok choy, cabbage, cauliflower, collard greens and kale are all considered cruciferous vegetables.

These vegetables contain chemicals called glucosinolates that fight cancer in several ways. These chemicals include indole-3 carbinol, which reduces hormone-sensitive cancers; sulforaphane, which deactivate carcinogens; and fiber, which is a cancer preventive.

Try these raw, in smoothies or lightly cooked with your favorite seasonings. Or try kimchi for a tangy alternative to cabbage that adds zest to salads or bland foods.

Garlic and onions — The National Cancer Institute suggests garlic and onions may reduce the risk of stomach, colon, esophageal and breast cancer.

Woodward says garlic has measurable anti-bacterial, anti-fungal and anti-inflammatory benefits, as well as cancer-fighting properties. Cancer prevention comes from many sulfur-containing substances, including allicin and diallyl sulfide DAS , which appear to deactivate carcinogens and prevent DNA mutations.

Onions offer many of the same benefits, providing quercetin and sulfur-containing molecules that block some carcinogens and induce apoptosis, a process that kills abnormal cells.

Mushrooms — In addition to adding flavor to foods, mushrooms have an assortment of immune modulation benefits. Immunomodulation goes beyond stimulating the immune system by selectively bolstering your immune system against foreign microbes, but not your own cells.

Other noteworthy benefits include antioxidants, reducing hormone-related tumors and reducing excess inflammation.

These benefits can have the most impact when eating mushrooms that are fresh, cooked, powdered or dried. Turmeric — Turmeric is a golden-yellow colored seasoning used in many Indian dishes, curries and mustards. Woodward says it contains the polyphenol curcumin that has been examined in more than 6, studies.

Its anti-inflammatory, antibacterial and antioxidant properties help fight cancer. Curcumin appears to reduce tumor reproduction, reduce blood vessel formation, reduce invasion and induce tumor cell death.

Spinach and other green leafy vegetables — Spinach is a powerhouse of nutrients whether eating raw, juiced or lightly cooked.

Spinach is loaded with: vitamin K, which promotes blood clotting; carotenoids, which supports eye health and antioxidants; fiber; folate, which aids DNA formation and repair; and other phytochemicals.

Several studies suggest that phytochemicals glycoglycerolipids and carotenoids fight cancer; especially prostate, breast and stomach types.

Baby spinach has less oxalate, so the absorption of calcium and iron is greater. A few studies have shown that the bioactive components of cruciferous vegetables can have beneficial effects on biomarkers of cancer-related processes in people. For example, one study found that indolecarbinol was more effective than placebo in reducing the growth of abnormal cells on the surface of the cervix In addition, several case-control studies have shown that specific forms of the gene that encodes glutathione S-transferase, which is the enzyme that metabolizes and helps eliminate isothiocyanates from the body, may influence the association between cruciferous vegetable intake and human lung and colorectal cancer risk Different vegetables are rich in different nutrients.

Vegetables are categorized into five subgroups: dark-green, red and orange, beans and peas legumes , starchy, and other vegetables. More information about vegetables and diet, including how much of these foods should be eaten daily or weekly, is available from the U.

Department of Agriculture website Choose My Plate. Higher consumption of vegetables in general may protect against some diseases, including some types of cancer. However, when researchers try to distinguish cruciferous vegetables from other foods in the diet, it can be challenging to get clear results because study participants may have trouble remembering precisely what they ate.

It is also possible that some people, because of their genetic background, metabolize dietary isothiocyanates differently. However, research has not yet revealed a specific group of people who, because of their genetics, benefit more than other people from eating cruciferous vegetables.

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Cruciferous Vegetables and Cancer Prevention On This Page What are cruciferous vegetables? Why are cancer researchers studying cruciferous vegetables? Is there evidence that cruciferous vegetables can help reduce cancer risk in people? Are cruciferous vegetables part of a healthy diet?

What are cruciferous vegetables? They include the following vegetables, among others: Arugula Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Collard greens Horseradish Kale Radishes Rutabaga Turnips Watercress Wasabi.

Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer: They help protect cells from DNA damage. They help inactivate carcinogens.

They have antiviral and antibacterial effects. They have anti-inflammatory effects. They induce cell death apoptosis. They inhibit tumor blood vessel formation angiogenesis and tumor cell migration needed for metastasis.

Coffee also influences the amount of time food is in the intestines, as well as liver metabolism of carcinogens, which may also contribute to a lower risk for some digestive cancers. Growing public concern about the potential harmful effects of genetically modified foods, in part, led to federal legislation in requiring uniform labeling of foods containing genetically engineered ingredients.

In theory, these added genes might create substances that could cause reactions in sensitized or allergic people, or result in high levels of compounds that could cause other health effects.

However, at this time there is no evidence that foods now on the market that contain genetically engineered ingredients or the substances found in them are harmful to human health, or that they would either increase or decrease cancer risk.

The World Health Organization, the American Medical Association, the National Academy of Sciences, and the American Association for the Advancement of Science have all taken the stance that current evidence suggests that foods containing genetically engineered ingredients are safe.

For people with celiac disease , gluten triggers an immune response that damages the lining of the small intestine and could increase the risk of cancer.

Some people experience gluten sensitivity without overt celiac disease. In these people, gluten may contribute to inflammation in the intestines, which might in turn increase the risk of gastrointestinal cancers. However, this possible link is not well-proven.

There is very little evidence linking gluten intake to risk of gastrointestinal cancers in the general population. The bottom line: For people without celiac disease, there is no evidence that consuming a gluten-free diet is linked with a lower cancer risk, and many studies suggest that consuming whole grains, including those containing gluten, probably reduces the risk of colon cancer.

Glycemic index is a measure of the increase in the blood level of glucose a type of sugar after eating a specific carbohydrate-rich food, compared with eating a standard amount of glucose.

Foods with a high glycemic index release glucose quickly and lead to a rapid rise in blood glucose. Foods with a low glycemic index release glucose into the blood more slowly, with a lower overall peak in blood glucose over time.

In general, high glycemic index foods are highly refined, processed grain products with added sugars and low fiber content, as well as some starchy vegetables. The glycemic index can be considered a measure of carbohydrate-rich food quality.

Beyond glycemic index, glycemic load captures both the quality and quantity of carbohydrates consumed. The glycemic load gives a truer picture of how blood glucose is elevated in relation to intake of a specific food item. A lot of research has looked at the potential impact of the glycemic load of a diet and cancer risk.

Most recent reports have found that eating a dietary pattern high in glycemic load is linked with a higher risk of endometrial cancer. More research is needed to determine the impact on other types of cancer. However, the role of inflammation in causing cancer has been recognized more recently, and the relationships between diet, inflammation, and the risk of cancer as well as heart disease and dying at an earlier age are still an evolving area of research.

A combination of lab and human studies has identified certain foods and chemicals in them that promote inflammation in certain body tissues. This is the basis of anti-inflammatory dietary patterns, which share some traits with the recommendations in this guideline, such as being high in vegetables and fruits and low in red and processed meats.

Food irradiation applying ionizing radiation to food is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating germs and insects.

Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer. Irradiation does not make foods radioactive, affect nutritional quality, or noticeably change the taste, texture, or appearance of food.

In fact, changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated. The US Food and Drug Administration FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. The World Health Organization WHO , the US Centers for Disease Control and Prevention CDC , and the US Department of Agriculture USDA have also endorsed the safety of irradiated food.

There is currently no evidence that irradiation of foods causes cancer or has harmful human health effects. Can periods of limiting food intake to juices remove toxins and help protect against cancer?

Fruit and vegetable juices can be a convenient way to get some healthy food components from vegetables and fruits.

In moderation, they can be a worthwhile part of healthful dietary patterns. However, juices contain less fiber, lower levels of some other healthy nutrients, and more naturally occurring sugar than the whole fruits and vegetables they are made from, so they are not the best way to get nutrients from plant-based foods.

There is no scientific evidence to support claims that consuming only juices for one or more days, known as juice cleansing or juice detoxification , reduces cancer risk or provides other health benefits.

Toxins that enter our body through foods and beverages are constantly removed by the kidneys and liver, regardless of whether a person is consuming liquid or solid foods. Although vegetable juicing may be one way to increase nutrient intake, a diet limited to juice may also be lacking in some important nutrients, and in select cases it may contain dangerous levels of some substances that can cause kidney damage and other health problems.

Microwaves are a form of non-ionizing electromagnetic radiation, and their use in cooking does not increase cancer risk. On the other hand, grilling, smoking, or pan-frying meats including red meats as well as poultry and fish at high temperatures can cause chemical reactions that form cancer-causing heterocyclic amines.

Goals of food preservation, processing, and preparation that are relevant to individual and public health include:. On the other hand, certain methods of preserving red meats introduce nitrates into them, which can be converted in the stomach into cancer-causing N-nitroso compounds.

Contamination of foods by substances from storage containers or cookware is another concern of some consumers. Plastic containers can release substances such as phthalates some of which are classified as possible carcinogens or phenolic compounds such as bisphenol A a probable carcinogen during storage of food or during cooking in a microwave oven.

Use of Teflon-coated cookware may release perfluorooctanoic acid PFOA, a possible carcinogen into foods. These substances have been found to have negative biological effects in some lab studies, and they may influence onset of puberty, a possible factor in the long-term risk of some cancers such as breast cancer.

However, evidence of the impact of long-term exposure to these chemicals on cancer risk in human studies is lacking. Nonetheless, people who are concerned about possible harm from these exposures can choose glass or metal storage containers and cookware. Non-nutritive sweeteners are substances used instead of sugars like sucrose, corn syrup, honey, agave nectar to sweeten foods, beverages and other products.

Several non-nutritive sweeteners are now approved by the FDA, including aspartame , acesulfame potassium, saccharin, sucralose, and stevia.

These sweeteners contain few or no calories, or nutrients. They may be derived from herbs and other plants, or sugar itself, and typically are many times sweeter than sugar, allowing smaller amounts to be used. Other sugar substitutes include sugar alcohols such as sorbitol, xylitol and mannitol.

There is no clear evidence that these sweeteners, at the levels typically consumed in human diets, cause cancer. Questions about artificial sweeteners and cancer risk arose when early studies showed that saccharin caused bladder cancer in lab animals, but studies in humans have shown no increased cancer risk.

With this exception, all these sweeteners appear to be safe when used in moderation, although larger amounts of sugar alcohols may cause bloating and abdominal discomfort in some people.

Under USDA regulations, animal-derived foods that are labeled as organic come from animals raised without the addition of hormones or antibiotics to the feed they eat. Plant foods that are organic come from agricultural methods that do not use most conventional pesticides or herbicides, chemical fertilizers, or sewage sludge as fertilizer.

Organic foods also exclude the use of industrial solvents or food irradiation in processing, and genetically modified foods are also excluded. A main benefit of consuming organic foods is to support environmentally sustainable agricultural practices.

Many consumers also believe that organic foods may provide health benefits, but there is little evidence that organic produce has higher nutrient levels than conventionally grown produce. Little research has been done on the link between organic food consumption and cancer risk, although a recent study found eating more organic produce was linked with a lower risk of non-Hodgkin lymphoma.

While this finding needs to be confirmed by other studies, it is in line with the strong and consistent link between workplace pesticide exposure and this type of cancer.

Washing conventionally grown produce can remove some of the pesticide residue. Insecticides and herbicides can be toxic when used improperly in industrial, agricultural, or other workplace settings. In addition, malathion is linked with a higher risk of prostate cancer, and diazinon is linked with a higher risk of lung cancer.

Washing conventionally grown produce can remove some of the pesticide residues, and is also important to minimize the risk of microbial contamination. Increasing evidence suggests important interactions among sleep, diet, physical inactivity, and cancer risk:. As with other beans or legumes, soy and foods derived from soy are excellent sources of protein, so they provide a healthier alternative to meat.

Soy contains several bioactive food components, including isoflavones, which have a similar structure to estrogens and can bind to estrogen receptors on cells. The effects of this binding can vary, depending on conditions, the specific body tissue, and the amount consumed. That humble bowl of steel-cut oatmeal may help bolster protection against cancer, including colorectal cancer, studies show.

Whole grains like oats are loaded with fiber, antioxidants and phytoestrogens plant-based compounds that have a slew of health benefits, including a lowered risk of osteoporosis, heart disease and breast cancer , all of which help protect against cancer.

Not a fan of oatmeal? Bulgur, brown rice, barley, corn, quinoa and whole wheat couscous have the same cancer-fighting properties.

Berries earn their cancer-fighting bona fides in a couple of ways. For starters, all berries — strawberries, blueberries, blackberries, raspberries — are packed with cancer-fighting plant compounds known as phytochemicals.

Excess body weight is thought to be responsible for about 7 percent of all cancer deaths, according to the American Cancer Society. The amount of lycopene — the cancer-fighting carotenoid responsible for making tomatoes red — is often much higher in processed foods like tomato juice and pizza and pasta sauce than in fresh foods.

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No single food will prevent the disease, but a few stand out for their cancer-combating properties. Woodward recommends seven functional foods to combat cancer, increase nutrition and enhance health:. Berries — Blueberries, boysenberries, cherries, cranberries, pomegranates , raspberries and others add sweetness to the palate, but are relatively low in natural sugar, Woodward say.

Many varieties provide an abundance of blue-purple pigments called anthocyanins that reduce inflammation and protect the brain from oxidation. Berries also contain ellagic acid, which neutralizes carcinogens and has anti-tumor benefits.

Blueberries contain pterostilbene — a powerful antioxidant and can reduce inflammation. Cruciferous vegetables — Broccoli, Brussels sprouts, bok choy, cabbage, cauliflower, collard greens and kale are all considered cruciferous vegetables.

These vegetables contain chemicals called glucosinolates that fight cancer in several ways. These chemicals include indole-3 carbinol, which reduces hormone-sensitive cancers; sulforaphane, which deactivate carcinogens; and fiber, which is a cancer preventive. Try these raw, in smoothies or lightly cooked with your favorite seasonings.

Or try kimchi for a tangy alternative to cabbage that adds zest to salads or bland foods. Garlic and onions — The National Cancer Institute suggests garlic and onions may reduce the risk of stomach, colon, esophageal and breast cancer.

Woodward says garlic has measurable anti-bacterial, anti-fungal and anti-inflammatory benefits, as well as cancer-fighting properties.

Cancer prevention comes from many sulfur-containing substances, including allicin and diallyl sulfide DAS , which appear to deactivate carcinogens and prevent DNA mutations. Onions offer many of the same benefits, providing quercetin and sulfur-containing molecules that block some carcinogens and induce apoptosis, a process that kills abnormal cells.

A combination of lab and human studies has identified certain foods and chemicals in them that promote inflammation in certain body tissues. This is the basis of anti-inflammatory dietary patterns, which share some traits with the recommendations in this guideline, such as being high in vegetables and fruits and low in red and processed meats.

Food irradiation applying ionizing radiation to food is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating germs and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer.

Irradiation does not make foods radioactive, affect nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.

The US Food and Drug Administration FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe.

The World Health Organization WHO , the US Centers for Disease Control and Prevention CDC , and the US Department of Agriculture USDA have also endorsed the safety of irradiated food. There is currently no evidence that irradiation of foods causes cancer or has harmful human health effects.

Can periods of limiting food intake to juices remove toxins and help protect against cancer? Fruit and vegetable juices can be a convenient way to get some healthy food components from vegetables and fruits.

In moderation, they can be a worthwhile part of healthful dietary patterns. However, juices contain less fiber, lower levels of some other healthy nutrients, and more naturally occurring sugar than the whole fruits and vegetables they are made from, so they are not the best way to get nutrients from plant-based foods.

There is no scientific evidence to support claims that consuming only juices for one or more days, known as juice cleansing or juice detoxification , reduces cancer risk or provides other health benefits.

Toxins that enter our body through foods and beverages are constantly removed by the kidneys and liver, regardless of whether a person is consuming liquid or solid foods.

Although vegetable juicing may be one way to increase nutrient intake, a diet limited to juice may also be lacking in some important nutrients, and in select cases it may contain dangerous levels of some substances that can cause kidney damage and other health problems.

Microwaves are a form of non-ionizing electromagnetic radiation, and their use in cooking does not increase cancer risk. On the other hand, grilling, smoking, or pan-frying meats including red meats as well as poultry and fish at high temperatures can cause chemical reactions that form cancer-causing heterocyclic amines.

Goals of food preservation, processing, and preparation that are relevant to individual and public health include:. On the other hand, certain methods of preserving red meats introduce nitrates into them, which can be converted in the stomach into cancer-causing N-nitroso compounds.

Contamination of foods by substances from storage containers or cookware is another concern of some consumers. Plastic containers can release substances such as phthalates some of which are classified as possible carcinogens or phenolic compounds such as bisphenol A a probable carcinogen during storage of food or during cooking in a microwave oven.

Use of Teflon-coated cookware may release perfluorooctanoic acid PFOA, a possible carcinogen into foods. These substances have been found to have negative biological effects in some lab studies, and they may influence onset of puberty, a possible factor in the long-term risk of some cancers such as breast cancer.

However, evidence of the impact of long-term exposure to these chemicals on cancer risk in human studies is lacking. Nonetheless, people who are concerned about possible harm from these exposures can choose glass or metal storage containers and cookware.

Non-nutritive sweeteners are substances used instead of sugars like sucrose, corn syrup, honey, agave nectar to sweeten foods, beverages and other products. Several non-nutritive sweeteners are now approved by the FDA, including aspartame , acesulfame potassium, saccharin, sucralose, and stevia.

These sweeteners contain few or no calories, or nutrients. They may be derived from herbs and other plants, or sugar itself, and typically are many times sweeter than sugar, allowing smaller amounts to be used. Other sugar substitutes include sugar alcohols such as sorbitol, xylitol and mannitol.

There is no clear evidence that these sweeteners, at the levels typically consumed in human diets, cause cancer. Questions about artificial sweeteners and cancer risk arose when early studies showed that saccharin caused bladder cancer in lab animals, but studies in humans have shown no increased cancer risk.

With this exception, all these sweeteners appear to be safe when used in moderation, although larger amounts of sugar alcohols may cause bloating and abdominal discomfort in some people. Under USDA regulations, animal-derived foods that are labeled as organic come from animals raised without the addition of hormones or antibiotics to the feed they eat.

Plant foods that are organic come from agricultural methods that do not use most conventional pesticides or herbicides, chemical fertilizers, or sewage sludge as fertilizer.

Organic foods also exclude the use of industrial solvents or food irradiation in processing, and genetically modified foods are also excluded. A main benefit of consuming organic foods is to support environmentally sustainable agricultural practices. Many consumers also believe that organic foods may provide health benefits, but there is little evidence that organic produce has higher nutrient levels than conventionally grown produce.

Little research has been done on the link between organic food consumption and cancer risk, although a recent study found eating more organic produce was linked with a lower risk of non-Hodgkin lymphoma.

While this finding needs to be confirmed by other studies, it is in line with the strong and consistent link between workplace pesticide exposure and this type of cancer. Washing conventionally grown produce can remove some of the pesticide residue. Insecticides and herbicides can be toxic when used improperly in industrial, agricultural, or other workplace settings.

In addition, malathion is linked with a higher risk of prostate cancer, and diazinon is linked with a higher risk of lung cancer. Washing conventionally grown produce can remove some of the pesticide residues, and is also important to minimize the risk of microbial contamination.

Increasing evidence suggests important interactions among sleep, diet, physical inactivity, and cancer risk:. As with other beans or legumes, soy and foods derived from soy are excellent sources of protein, so they provide a healthier alternative to meat.

Soy contains several bioactive food components, including isoflavones, which have a similar structure to estrogens and can bind to estrogen receptors on cells.

The effects of this binding can vary, depending on conditions, the specific body tissue, and the amount consumed. There is some evidence from human and lab studies that consuming traditional soy foods such as tofu may lower the risk of breast and prostate cancer, but overall the evidence is too limited to draw firm conclusions.

Many of the studies that have found such links looked at Asian populations with high lifelong consumption of soy foods, and their relevance to soy consumption at lower levels and for shorter durations in Western populations remains uncertain.

There are no data to support the use of supplements containing soy phytochemicals or soy protein powders used in some food products for reducing cancer risk. In fact, a recent study found increased risk for estrogen receptor ER -negative breast cancer an aggressive type among users of soy supplements.

Therefore, while soy from food sources appears to be safe and may even have beneficial health effects, soy supplements should be used with caution, if at all. Several types of sugars are found in foods and beverages. These sugars vary in their chemical structures, but once they are consumed, they all have similar metabolic effects in the body.

All sugars in foods and beverages add to calorie intake, which can lead to obesity, so eating a lot of sugar can indirectly increase cancer risk. There is also evidence that a dietary pattern high in added sugars affects levels of insulin and related hormones in ways that may increase the risk of certain cancers.

Brown unrefined sugar contains the same chemical form of sugar sucrose as white refined sugar. Fructose , the natural sugar in fruit and in many sugar-sweetened beverages in the form of high-fructose corn syrup, is similar to sucrose in its effects on weight and insulin levels, as is honey, which contains a mixture of fructose and glucose another form of sugar.

Lab studies have shown that metabolism of glucose the main sugar used as an energy source in the body is faster in cancer cells than in normal cells. It can also lower insulin secretion in people with metabolic conditions such as pre-diabetes or type 2 diabetes.

Thus, vegetarian diets may be helpful for cancer risk reduction. Many studies of vegetarians indicate a lower risk of cancer overall, compared to people who also eat meat. But whether vegetarian diets confer any special health benefits over diets that include smaller amounts of animal products than are typically consumed in Western diets is less clear.

Indeed, in a large British study, people who ate fish but not other meats appeared to have the same overall cancer risk as vegetarians. The available evidence supports the recommendation of a dietary pattern that is mainly foods from plant sources, with limited if any intake of red and processed meats.

In addition to a modest level of risk reduction for some forms of cancer, vegetarian dietary patterns are linked with lower risks of heart disease and type 2 diabetes and are generally more affordable. People on strict vegetarian diets that omit all animal products including milk and eggs , referred to as vegan diets , often need supplementation with vitamin B12, zinc, and iron or foods fortified with these nutrients , especially for children and premenopausal women.

It's important that people on strict vegetarian diets, referred to as vegan diets that do not include animal products including milk and eggs , talk with their doctor or a dietitian or nutritionist about supplements they may need. The American Cancer Society medical and editorial content team.

Our team is made up of doctors and oncology certified nurses with deep knowledge of cancer care as well as journalists, editors, and translators with extensive experience in medical writing. American Cancer Society medical information is copyrighted material. For reprint requests, please see our Content Usage Policy.

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Contact Us Employment Opportunities ACS News Room Sign Up for Email. According to a review , berries may modify the immune system to help delay cancer development. They may also aid cancer immune therapies, although more research is necessary to understand this potential.

Can berries help fight cancer? Cruciferous vegetables, such as broccoli , cauliflower , and kale , contain beneficial nutrients, including vitamin C, vitamin K , and manganese.

Cruciferous vegetables also contain sulforaphane, a plant compound with potential anticancer properties. One study shows that sulforaphane significantly inhibits cancer cell growth and stimulates cell death in colon cancer cells.

Other research shows that sulforaphane, in combination with genistein — a compound in soybeans — can significantly inhibit breast cancer tumor development and size. Sulforaphane also inhibits histone deacetylase, an enzyme with links to cancer development.

One review suggests 3—5 servings of cruciferous vegetables per week may have cancer-preventive effects. Carrots contain several essential nutrients, including vitamin K, vitamin A , and antioxidants.

Carrots also contain high amounts of beta-carotene , which is responsible for the distinct orange color. Research from a Danish cohort study examined the intake of carrots on certain cancer development in 55, participants. They also suggested raw carrots may protect against:.

A screening trial also associated moderate carrot consumption with a lower risk of colorectal cancer. Fatty fish, including salmon , mackerel, and anchovies, are rich in essential nutrients, such as B vitamins , potassium , and omega-3 fatty acids.

A meta-analysis suggested that omega-3 fatty acids from fish had a protective effect against breast cancer in Asian patients.

A meta-analysis also associates fish consumption with a lower risk of developing colorectal cancer. However, a review and meta-analysis states that some studies into cancer risk and fish oil supplementation provide weak associations, suggesting further research may be necessary.

What are the best fish to eat for health? According to the American Institute for Cancer Research , all nuts appear to have cancer-preventing properties, but scientists have studied walnuts more than other types. Walnuts contain a substance called pedunculagin, which the body metabolizes into urolithins.

Urolithins are compounds that bind to estrogen receptors and may play a role in preventing breast cancer. In a trial , females with breast cancer ate walnuts for 2 weeks between the date of their biopsy and the day of surgery.

Researchers tested tumor tissue samples removed during surgery and compared them with the original biopsy results. They found signs that genetic changes had taken place, which could suggest the suppression of cancerous cell growth. What other health benefits do walnuts have?

Legumes , such as beans , peas , and lentils , are high in fiber, which may help lower the risk of some types of cancer.

For example, one study examined the relationship between the intake of bean fiber and the risk of breast cancer. What other high fiber foods are there? Resveratrol , an antioxidant in red grape skins, has shown promise as a tool for fighting cancer. Some scientists believe that, with further research, it could become part of cancer therapy.

As well as resveratrol, grapes and grape seeds also contain the following nutrients, which have antioxidant and potentially cancer-fighting properties:. What is grape seed extract? Some site-specific cancers that whole grains may reduce the risk of include:.

In contrast to whole grains, research associated high consumption of refined grains with a higher risk of gastric and colon cancer. What are the benefits of eating whole grains? Dark chocolate contains polyphenols, flavonoids, and antioxidants, which, according to a review , may have a preventive effect against cancer.

What are the health benefits of eating dark chocolate? Specific types of cancer it may help to prevent include the following:. A study on olive oil consumption among 1, adults in Spain suggests that two or more tablespoons of olive oil per day offers the maximum benefits, lowering the risk of cardiovascular, all-cause, and cancer mortality.

Supplements can also provide nutrients and antioxidants that may help prevent cancer by reducing oxidative stress, such as vitamin C, vitamin D , and vitamin E. Most of the plant-based compounds in this article, such as phloretin, anthocyanin, and sulforaphane, come in pill form.

Always speak with a healthcare professional before starting a new medication or supplement regimen. There is no single food that can fight cancer. However, consuming certain foods can provide the body with the nutrients it needs to help reduce the risk of cancer.

These include apples, berries, cruciferous vegetables, carrots, fatty fish, and more. According to Cancer Research UK , some early studies, mostly in animals, have suggested that some cancer cells do not use ketones for energy.

This would mean that consuming a diet that is low in carbohydrates and high in fat can help to starve cancer cells by lowering glucose levels. However, more research into this is necessary. It is best to contact a doctor for advice before making any significant dietary changes. In Japan and China, medicinal mushrooms have been approved for the treatment of cancer alongside standard therapies.

There are more than types of mushrooms for the treatment of cancer in Asia. Examples include reishi, turkey tail, shiitake, and maitake mushrooms. However, more research is necessary, and the Food and Drug Administration FDA has not yet approved any medicinal mushrooms for the treatment of cancer in the United States.

Research into preventing cancer through diet is still in the early stages and requires further testing. However, it is important to remember that eating a balanced diet containing fresh fruits, vegetables, and good fats will benefit overall health.