In the United States, more than 600,000 people live with or are in remission from lymphoma. The most prominent form, non-Hodgkin lymphoma, is the seventh most common cause of cancer, according to the 2010-11 Leukemia and Lymphoma Society statistics. Lymphoma is a blood cancer originating in the lymphatic system, which includes a network of vessels carrying lymph-fluid-containing immune cells to various organs. Lymphoma is one of the most curable forms of cancer, and a diet rich in vegetables can help in the fight to achieve remission.
The Power of Veggies
The food you eat is not just a source of caloric energy -- it also has a powerful impact in protecting your body from damaging toxic invaders from external sources like the environment. Vegetables contain protective nutrients like antioxidants and phytochemicals that help your body fight cancer. Antioxidants, protective molecules that neutralize toxic molecules called free radicals, are increased in your body when you eat vegetables. Phytochemicals, chemicals that color, flavor and give aroma to vegetables, also serve the purpose of fighting cancer by stimulating the immune system, blocking toxins and slowing the growth of cancer cells.
Broccoli, Cabbage and Greens
The cruciferous vegetables include broccoli, cabbage, turnip, collard or mustard greens, Brussels sprouts and cauliflower. This group of vegetables provides sulfur compounds that may detoxify your body of carcinogens and block tumor growth for those fighting existing cancer but may also prevent cancer tumor development in those without cancer. According to a 2004 study in the "American Journal of Epidemiology," a higher intake of cruciferous vegetables significantly reduces the risk of non-Hodgkin lymphoma, and the antioxidants increase immune system reaction to neutralize free radicals.
Carrots, Sweet Potatoes and Squash
Vegetables containing carotenoids, the colorful pigment synthesized in plants of yellow, orange and red hues, contain vitamin A, antioxidants and phytochemicals. Tomatoes, red peppers, squash, carrots, sweet potatoes and pumpkin can help boost your immune system response and inhibit cancer cell growth. More vividly colored vegetables have more potent protective chemicals. These vegetables also have important minerals like zinc and selenium, which play an important role in protecting your white cells.
Cancer Fighting Tips
Eating during treatment can be tough, but do the best you can to eat several servings a day of fresh vegetables and fruits to stay nourished and fight the disease, says the American Cancer Society. Include whole grains, which are vitamin- and mineral-rich, and limit your consumption of processed or red meat. Lymphoma has a direct impact on your immune system, so the more healthy vegetables you incorporate into the cancer fight, the harder your immune system works to cure the disease.
References
- "American Journal of Epidemiology"; Diet and Nutrient Intakes and Risk of Non-Hodgkins Lymphoma in Connecticut Women; Tongzhang Zheng et al.; 2004
- American Institute for Cancer Research: Phytochemicals; The Cancer Fighters in the Foods We Eat
- American Cancer Society; Non-Hodgkin Lymphoma; October 2010
- Cancer Nutrition Center: Fighting Cancer With a Fork
- Linus Pauling Institute; Cruciferous Vegetables; Jane Higdon, PhD; 2005
- The Leukemia and Lymphoma Society: Facts 2010-2011
