According to the American Dietetic Association, proper nutrition has been proven to be critical in preventing, managing and surviving cancer. The American Institute for Cancer Research agrees on this notion and adds that eating healthy also contributes to attaining a healthier body weight, which is fundamental in fighting cancers whose risks are increased with higher body weights, such as cancers of the colorectum, esophagus, endometrium, pancreas, kidney and breast in postmenopausal women.
Whole Grains
According to the American Institute for Cancer Research, whole grains are a rich source of fiber, vitamins, minerals and phytochemicals, which all have been attributed to helping prevent cells from pro-cancerous damage. Furthermore, the American Institute for Cancer Research states that whole grains contain antioxidants, phenols, lignans and saponins, which have been previously found in research to be associated with a reduced cancer risk. According to the American Dietetic Association, foods high in fiber, such as whole grains, assist in passing waste through the digestive tract, thus inhibiting damaging byproducts from adhering to the lining of the intestine, which could lead to colon cancer.
Dark Green Vegetables
According to registered dietitian Karen Collins, reporting for MSNBC News, most adults need to increase by 200 to 300 percent the amount of dark green vegetables in their diet. Collins attributes the need to consume more dark green leafy vegetables to their high folate content, which she says is critical for DNA duplication and repair, which works in preventing cancer. Collins goes on to say that in addition to folate, vegetables in the cruciferous family, including bok choy and broccoli, contain cancer-preventing phytochemicals.
Berries
According to Stephen Talcott, an assistant professor at the University of Florida Institute of Food and Agricultural Sciences, a study conducted at the university in 2006 demonstrated that acai berries destroyed 86 percent of cultured and plated human leukemia cancer cells. Furthermore, J.F. Savouret and M. Quesne did a thorough review of resveratrol, a powerful polyphenol abundant in cranberries, mulberries, blueberries and bilberries, and found it to possess chemopreventative and chemotherapeutic properties. Their research suggests that resveratrol can be effective in treating and preventing several stages of cancer progression.
Orange Vegetables
In a review of published research by the American Dietetic Association, the Breast Cancer Genetics Network illustrated that orange vegetables, such as carrots, sweet potatoes, winter squash and pumpkin, might be effective in fighting cancer. According to the research review, orange vegetables have a high content of beta carotene, which is an antioxidant that can be protective against free radical damage. Additionally, the review concluded that beta carotene has the potential to be metabolized to vitamin A, which can help prevent the development of cancer due to its role in differentiating normal epithelial cells. The effects of orange vegetables on fighting cancer are not limited to breast cancer, and could be effective at fighting all cancers induced by free radical damage.
Teas
White tea is not only the least processed type of tea, it also might be cancer protective, according to a 2001 study published in "Nutritional Cancer." The researchers' findings were said to be substantial for further research on the effectiveness of tea as an agent for fighting cancers of the large intestine. The research also was found to be an extension of previous findings on the mutation-inhibiting effects of white tea in vitro. Additionally, according to the American Institute for Cancer Research, both black and green teas contain healthful polyphenols and flavenoids, one of which, catechin, has been studied for its anti-cancer properties.
Garlic
According to research reviewed by the National Cancer Institute, there is a link between a diet rich in garlic and a lower risk of cancers of the stomach, colon, esophagus, pancreas and breast. The National Cancer Institute cited a study conducted by Aaron T. Fleischauer and Lenore Arab in the "Journal of Nutrition" in 2001. They analyzed seven population studies that illustrated an association between an increased consumption of raw and cooked garlic and a reduced risk of stomach and colorectal cancers.
References
- American Institute for Cancer Research: "Foods That Fight Cancer, Home and Whole Grains"
- MSNBC: "Fight Cancer with Dark Green Vegetables"
- University of Florida News: "Brazilian Berry destroys Cancer Cells in Lab, UF Study Shows"
- Biomedecine & Pharmacotherapy: "Resveratrol and Cancer: A Review"
- American Dietetic Association: "Food and the Prevention of Colon Cancer"
