Evidence exists that people who eat foods rich in antioxidants, such as fruits and vegetables, have a lower risk of getting cancer, according to Stanford Medicine. Antioxidants are substances that may protect cell constituents from the damaging effects of unstable molecular fragments, known as free radicals. The damage chiseled by free radicals may leave the cell vulnerable to cancer.
Whole Grains
Whole grains are an important part of a healthy diet. They are nutrient-rich and give the body energy. Increased intake of whole grains is likely to have important health benefits for many chronic diseases. Whole grains and dietary fiber have increasingly been shown to be important in reducing the risk of cancer, according to the Massachusetts Institute of Technology.
Fruits and Vegetables
Cancer risk can be reduced by adopting an overall dietary pattern that emphasizes intake of fresh fruits and vegetables, such as mangoes, potatoes, spinach, cantaloupe, pumpkin and kale. Various phytochemicals found especially in fruits and vegetables have shown considerable promise as being effective against cancer prevention, notes Stanford Medicine. For example, ingesting the cancer-fighting phytochemicals biflavonoids, found in citrus fruits and root vegetables, appears to be one of the most powerful ways to ward off cancer.
Legumes
Legumes are one of the most important plant families in agriculture. However, they are often underestimated as a delicious and inexpensive food. Some evidence indicates that some phytochemicals and phyto-estrogen compounds, including isoflavones, found in legume foods such as soybeans, lentils and peanuts, may reduce the risk of breast and prostate cancer, according to the North Carolina State University.
