Cancers don’t develop overnight. These cancer-fighting foods can significantly reduce your cancer risk. Of course, you should always check with your doctor with any concerns.
Eat resistant starches
Resistant starch, found in foods like green bananas, rolled oats, and white beans, may help reduce the increased risk of colon cancer from a diet high in red meat. According to the journal Cancer Prevention Research, participants in a study had a 30 percent increase in cell proliferation in the rectal tissue after eating 300 grams of lean red meat a day (about 10 ounces) for four weeks. After adding 40 grams of resistant starches a day while eating the meat, cell proliferation levels went back down to normal.
Eat Brazil nuts
They’re rich in selenium, a trace mineral found in soil that convinces cancer cells to commit suicide and helps cells repair their DNA. A Harvard study of more than 1,000 men with prostate cancer found those with the highest blood levels of selenium were 48 percent less likely to develop advanced disease over 13 years than men with the lowest levels. And a dramatic five-year study conducted at Cornell University and the University of Arizona showed that 200 micrograms of selenium daily—the amount in just two unshelled Brazil nuts—resulted in 63 percent fewer prostate tumors, 58 percent fewer colorectal cancers, 46 percent fewer lung malignancies, and a 39 percent overall decrease in cancer deaths. Make sure to get selenium from food, not supplements. Research shows that men who consumed selenium supplements actually had an increased prostate cancer risk.
This pungent herb contains allyl sulfur compounds that may stimulate the immune system’s natural defenses against cancer, and may have the potential to help the body get rid of cancer-causing chemicals and help cause cancer cells to die naturally, a process called apoptosis. The Iowa Women’s Health Study showed that women who consumed the highest amounts of garlic had a 50 percent lower risk of colon cancer compared with women who ate the least.
Eat wild salmon
Women who ate fish three times a week or more were 33 percent less likely to have polyps, or growths of tissue in the colon that can turn into cancer, according to a study in the American Journal of Clinical Nutrition. Fish, especially salmon, is packed with anti-inflammatory omega-3 fatty acids, which are likely responsible for the cancer-fighting effects. Australian researchers found that people who ate four or more servings of fish per week were nearly one-third less likely to develop the blood cancers leukemia, myeloma, and non-Hodgkin’s lymphoma. Other studies show a link between eating fatty fish (salmon, mackerel, halibut, sardines, and tuna, as well as shrimp and scallops) with a reduced risk of endometrial cancer in women.
Eat cruciferous veggies
People who eat broccoli and its cousins such as cabbage, cauliflower, broccoli, and bok choy at least once per week have a lower risk of kidney cancer compared with people who consume them less than once a month, according to a multinational European study.
Drink green tea
More than 50 studies on the association between tea and cancer risk have been published since 2006, according to the National Cancer Institute. While findings have been inconsistent—partly due to variations in types of tea and differences in preparation and consumption—some papers have found tea drinkers have a reduced risk of breast, ovarian, colon, prostate and lung cancer. The healing powers of green tea have been valued in Asia for thousands of years. Some scientists believe that a chemical in green tea, EGCG, could be one of the most powerful anti-cancer compounds ever discovered due to the high number of antioxidants.