The World Cancer Research Fund and the American Institute for Cancer Research conducted studies on diet, physical activity and weight control, which showed that including foods of plant origin, such as broccoli, berries, and garlic into your diet can help in cancer prevention.
Garlic – Garlic helps fight against bacteria, including H. pylori, and reduces the risk of colon cancer. To get the most benefit, peel and chop the cloves and let them sit 15 to 20 minutes before cooking.
Broccoli – Broccoli produces protective enzymes called sulforaphane that may reduce cancer risk, especially in smokers.
Tomatoes – Lycopene helps give tomatoes their distinctive red color. They also produce a powerful antioxidant, which may help reduce the risk of prostate cancer. Cooked or processed tomatoes, including tomato juice and pizza sauce are shown to produce the most benefits.
Strawberries – A recent study showed that berry extracts slowed the growth of cancer cells. Specifically, strawberry and black raspberry extracts had the greatest impact on colon cancer cells.
Carrots – Carrots contain beta-carotene; an antioxidant scientists believe may protect cell membranes from toxin damage and slow the growth of cancer cells. Cooked carrots may supply more antioxidants than raw ones.
Spinach – Rich in lutein and zeaxanthin, spinach contains carotenoids that remove unstable molecules called free radicals from your body. An NIH/AARP study of more than 490,000 people found that those who ate more spinach were less likely to develop esophageal cancer.
Whole Grains – Whole grains contain lignans, which act as antioxidants, and saponins, which could keep cancer cells from multiplying. Look for bread labeled “100% whole wheat,” when shopping.
This is not intended as medical advice to replace the expertise and judgment of your health care team. It is intended to help you and your family make informed decisions, together with your doctor.