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Top 8 Cancer-Fighting Foods That You Should Consume Daily supported by research!
According to the research shown on the US National Library of Medicine, it indicated that cancer is one of the leading causes of death worldwide (Arends et al.,2016). However, many studies suggest that simple lifestyle changes, such as following a healthy diet, and then 30-40 percent of cancer was prevented. (Donaldson, 2004). There have been research and studies done that implicate that some foods could be cancer-fighting.
Therefore, nutrition on your diet will play an essential role in the treatment and prevention of cancer. And many foods have significant effects with their beneficial compounds inside that could help people to stay away from cancer and decrease the growth of cancer.
This article will recommend you some examples of 8 cancer-fighting foods that you should have every day.
The sulforaphane, as a plant compound found in cruciferous vegetables that presented in the broccoli, it has potent anticancer properties.
And the study about sulforaphane in the PubMed, it has shown that sulforaphane could inhibit human breast cancer cells from 65% to 80% (Li Y et al., 2010). Moreover, a higher intake of cruciferous vegetables may also be associated with a lower risk of colorectal cancer.
Berries are high in anthocyanins, plant pigments that have antioxidant properties and may be associated with a reduced risk of cancer. A human study showed that 25 people with colorectal cancer were treated with bilberry extract within seven days, and then the growth of cancer cells was reduced by 7% (Thonmasset et al., 2009).
Some studies have found that eating more carrots is linked to a declined risk of prostate, lung, and stomach cancer. So, try to incorporate carrots into your diet as a healthy snack or delicious side dish just a few times per week to increase your intake and potentially reduce your risk of cancer.
Beans may help protect against colorectal cancer due to large amounts of fiber within the seeds. Thread has a significant impact on improving the digestion tract work properly and make a healthy environment for them.
We all know the olive oil has many loads of health benefits. Nowadays, A research of samples from 28 countries has shown that a higher consumption for daily diets of olive oil would have a protective effect on the development of colorectal cancer. (Stoneham et al., 2000).
Some studies have found that an increased intake of nuts may decrease the risk of cancer through research it shows that some specific types like Brazil nuts and walnuts may also be linked to a lower risk of cancer.
The active component in garlic is allicin, a compound that has been shown to kill off cancer cells in multiple test-tube studies. A survey of 471 men which conducted in Shanghai, China showed that a higher intake of garlic was associated with a reduced risk of prostate cancer (Hsing AW et al., 2002). Garlic is known to be a cancer-fighting food.
Lycopene is a compound found in tomatoes. Lycopene is responsible for its vibrant red color as well as its anticancer properties. Furthermore, a review of 17 studies also found that a higher intake of raw tomatoes and cooked tomatoes are associated with a reduced risk of prostate cancer (Chen J, Song Y & Zhang L, 2013).
In summary more studies are still needed to conduct and understand the more associations between a particular food and cancer growth. These top 8 anticancer foods we could conclude that natural foods and organic foods are always good for our health and disease prevention.
Arends J, Bachmann P, Baracos V, Barthelemy N, Bertz H,…Preiser JC. (2016). ESPEN guidelines on nutrition in cancer patients. US National Library of Medicine. DOI: 10.1016/j.clnu.2016.07.015
Donaldson MS. (2004). Nutrition and cancer: a review of the evidence for an anti-caner diet. US National Library of Medicine. DOI: 10.1186/1475-2891-3-19
Li. Y, Zhang. T, Korkaya. H, Lee, HF,…Sun,D. (2010). Suforaphane, a dietary component of broccoli/ broccoli sprouts, inhibits breast cancer. US National Library of Medicine
Thomasset. S, Berry. DP, West,K, … Gescher AJ. (2009). Pilot study of oral anthocyanins for colorectal cnacer chemoprevention. US National Library of Medicine. DOI: 10.1158/1940-6207.CAPR-08-0201
Stoneham.M, Goldacre.M, Seagroatt. V, Gill. L (2000). Olive oil, diet and colorectal cancer: an ecological study and a hypothesis. US National Library of Medicine
Hsing. Aw, Chokkalingam. Ap, Gao. YT, …Fraumeni JF Jr. (2002). Allium vegetables and risk of prostate cancer: a population-based study. DOI: 10.1093/jnci/94.21.1648
Chen. J, Song. Y & Zhang. L (2013). Lycopene/tomato consumption and the risk of prostate cancer: a systematic review and meta-analysis of prospective studies. US National Library of Medicine