7 Food that reduces the risk of Cancer
Some cancer risk factors, such as genetics and environment, are out of your control, but research suggests that about 70% of your lifetime risk of cancer is within your power to change, including your diet. Studies have consistently linked abundant consumption of plant-based food to reduce the risk of Cancer. Laboratory studies show that this chemopreventive effect is related to the high levels of numerous phytochemicals in this food. These phytochemicals interfere with several cellular processes involved in the progression of cancer and also with inflammatory processes that foster the development of cancer.
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Flaxseeds are the excellent source of dietary fibers and lignin. In one study the flax seed, its lignan fraction, or the oil were added to the diet of mice who had previously been administered a chemical carcinogen to induce cancer. Ground flaxseed may be a very beneficial food for men battling prostate cancer. Lignin is considered as the component responsible reduces the risk of Cancer.
Cruciferous Vegetables such as broccoli, Cauliflower, cabbage, Brussels, sprouts. contains sulforaphane. which has anti-cancerous properties. High intake of cruciferous vegetables can reduce the risk of Cancer- such as bladder cancer and prostate cancer. In a study carried at Shanghai, China shows that consuming cruciferous vegetables has decreased the risk of lung cancer in men by 35%. Broccoli sprouts have a very high concentration of sulforaphane since this compound originates in the seed and is not made in the plant as it grows.
Green Leafy Vegetables-
Chlorophyll present in green leafy vegetables binds to the polycyclic aromatic hydrocarbons (which are the carcinogenic compounds formed as a result of incomplete combustion of fuel), aflatoxin, heterocyclic amines. This chlorophyll- carcinogen complex is much harder for the body to absorb thus thrown out the body through feces. Folic acid is the dark green leafy vegetable vitamin. About 10% of the US population has low enough intakes of folic acid to make this a common problem. Also, many studies have found a significant reduction in the colon, rectal, and breast cancer with higher intakes of folic acid and their related nutrients (vitamin B-6 and B-12).
Citrus fruits and vegetables-
Citrus fruits and vegetables contain the high amount of Vitamin C (Ascorbic Acid). At high concentrations, ascorbate is preferentially toxic to cancer cells thus reduces the risk of Cancer. There is some evidence that large doses of vitamin C, either in multiple divided oral doses or intravenously, have beneficial effects in cancer therapy.
The good gut bacteria produce natural antibiotics to prevent diarrhea and infections. A hypothesis says that Probiotics produce short chain fatty acids in the colon, which acidify the environment. Lower colon pH is associated with lower incidence of colon cancer. Probiotic bacteria reduce the level of pro-carcinogenic enzymes such as beta-glucuronidase, nitroreductase, and azoreductase thus could be associated with preventing cancer especially colon cancer and even reverse cancer.
Tomatoes are the major dietary source of lycopene. The high intake of lycopene reduces the chances of prostate cancer. Another study of 47,365 people found that a greater intake of tomato sauce, in particular, was linked to a lower risk of developing prostate cancer. The lycopene is more available in the cooked one rather than the raw tomatoes.
Allicin is an active compound present in garlic is shown to kill the cancerous cells the study shows. Several studies also show the reduce the risk of certain type of cancer. Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast.