March 4, 2020
Did you know that consuming a nutritious diet will lower your risk of cancer?
Eating well can aid in a variety of ways, avoiding and overcoming cancer. Neither diet absolutely protects people from cancer. The term cancer-fighting foods refers to foods that can reduce the risk of developing cancer if an individual adds it to their diet. Were you aware that consuming a nutritious diet will reduce your risk of cancer?
Research shows that as many as one third of all deaths from cancer are related to lifestyle habits like diet and physical activity
CRUCIFEROUS VEGETABLES: Cruciferous vegetables may be particularly helpful in cancer-fighting foods in the group containing broccoli, cabbage, and cauliflower First, they contain sulforaphane, which can shut off certain carcinogens. Sulforaphane can also turn on the normal cell destruction cycle which can be essential to cancer prevention. Secondly, they contain indoles which work to prevent and slow hormones.
BEANS, LEGUMES AND SOY: Like the cruciferous vegetables, beans aid in many ways to prevent and fight cancer. Beans contain cancer-fighting substances such as Protease inhibitors that can slow the growth of tumors.
Beans are best eaten cooked to avoid irritating your stomach with the proteins called lectins. Canned beans are somewhat less nutritious but still healthy for you (although you’ll want to avoid BPA cans).
APPLE: In reality, the expression “an apple a day keeps the doctor away” rings very true. Apples contain polyphenols which have promising properties against cancer. Polyphenols are compounds found in plants that can prevent inflammation, cardiovascular disease and infection. Some research suggests polyphenols have anticancer effects and tumor-fighting properties. For example, polyphenol phloretin inhibits a protein called glucose transporter 2 (GLUT2) in certain types of cancer plays a role in advanced stage cell growth
GARLIC: The main cancer-fighting properties of garlic include the antibiotic and antifungal compound allicin, flavonoids (a nutrient for the prevention of returning cancer), as well as selenium and allyl sulfides, both of which help stop or restore cancer cell-caused DNA damage. Research has found that garlic and onions can block nitrosamine production, strong carcinogens affecting multiple sites in the body, typically the colon, liver, and breasts. Studies have found that consuming more garlic has the potential to reduce the risk of stomach, prostate and colorectal cancers.
TURMERIC: Turmeric has been used medicinally for over 4,500 years but has attracted attention only recently for its natural healing properties. The healing substance which provides vibrant color and antioxidant benefits. It has been shown to protect healthy cells against cancer-causing agents, especially those found in the colon. It was able to create cell death in cancerous cells, known as apoptosis, thus improving the health of normal cells.
TOMATOES: Tomatoes are packed full of vitamin C, beta-carotene (vitamin A), and potassium. The fruit masquerading as a vegetable also provides lycopene, the heart-saving antioxidant and carotenoid. Additionally, a lab study showed tomatoes can have positive effects on skin cancer by lessening UV light damage and tumor risk
Berries: Berries include blueberries, (organic) strawberries, blackberries, and raspberries.
Two potent antioxidants present in berries are ellagic acid and anthocyanosides.
Anthocyanosides, which are found in blueberries, are medically recognised as the best antioxidants that can help fight all cancers.
Grapes & Raisins: Red grape skin contains resveratrol, a potent phytochemical linked to cancer reduction as well as heart disease and stroke, and Grapes also contains ellagic acid which is believed to protect the lungs from environmental toxins.
Broccoli: A 2017 study found that people who eat cruciferous vegetables such as broccoli have a lower risk of bladder cancer due to isothiocyanates that have anti-carcinogenic properties and can suppress cancer cells in the bladder. The laboratory study also found sulforaphane in broccoli and broccoli sprouts in 65 to 80 per cent of human breast cancer cells reduced stem cell markers for cancer.
Carrots: Carrots are super high in vitamin A (an estimated 200 percent of your daily value is about one big carrot or 12-ish baby carrots) and also offer a good amount of fiber, carotenoids and vitamin K. Carrots get vitamin A through beta-carotene and alpha-carotene, which can neutralize free radicals to prevent cell proliferation— the cancer cells are killed and new blood vessels are formed.
Walnuts: Some nuts offer advantages in the fight against cancer but walnuts take the prize. Walnuts include essential fatty acids, including vitamin E and polyphenols. Walnuts are one of the best polyphenol sources which give antioxidant and anti-inflammatory properties that could be used to fight cancer, cardiovascular and neurodegenerative diseases.
While there are plenty of studies linking these foods and lowering the risk of cancer, there is little evidence that eating such foods can prevent cancer. Research into cancer prevention via diet is still in its early stages, and further research is needed. The majority of the studies reported in cells or mice were carried out by scientists.
Dr Vimalathithan , Oncologist in Chennai says : Scientists haven’t yet found a cure for cancer. But what they have discovered after decades of research is that there are certain behaviors, foods and lifestyle choices we can make that either increase or decrease our odds of developing cancer
Nearly half of all cancer diagnoses are preventable, and can be avoidable if we make sure not to smoke ,get enough exercise , maintain healthy weight and eat right..
“‘An optimal diet with cancer fighting foods promotes cancer cell death and supports wellness.”