A balanced diet plays a major role in ensuring that you stay healthy. But do you know that there is evidence to suggest that some foods can also reduce the risk of your cancer growth? This is correct. While there is no miracle food, studies show that some materials may provide some protective benefits.
We asked doctors and experts which foods potentially reduce the risk of cancer.
1. Jamun
The berries are rich in antioxidants and flavonoids such as anthocyanin, which are anti -inflammatory and can reduce oxidative stress. “These two factors are the leading driver of cancer, and when it comes to reducing those risks, the berries pack a punch,” says board-certified oncology dietician and cancer survioly Ellison Tireni.
A 2005 study in European Journal of Cancer found that brightly colored fruits with high anthocyanin levels may be chemopretive, and may possibly reduce the risk of your cancer growth. Phytochemicals in berries replace intestine microbiomes to target immune cells to suppress the growth of tumors that can develop in cancer.
In Vivo, polyphenols in Raspberry and Strawberries have been shown to disrupt the development of colon and prostate cancer cells in the 2011 review. Antioxidant-rich strawberries can also prevent the growth of cancer cells in the liver, regardless of farming types and antioxidant levels, in 2003 test-tube studies.
Cancer research studies of 2011 and 2012 have found black raspberries to slow down the growth of colorectal cancer tissue. A 2012 rat study found that both blueberries and black raspberries can also prevent estrogen -powered breast cancer tumors. According to a 2009 cancer prevention research study, chemopretive effects in black raspberry anthocyanin can also prevent esophagal tumors from developing.
The American Institute of Cancer Research recommends foods filled with various types of fruits, vegetables, grains and plants-which include blueberries, cranberries, raspberries and strawberries-to help the risk of cancer, as seen in the laboratory study.
2. Soybean
“Soya often gets a poor reputation, but research suggests that it is a cancer -fighting powerhouse,” Tireni says. Earlier, soy plant estrogen (isoflavons) believed that they disrupt hormones, increasing the risk of breast cancer in women. According to Mayo Clinic, soy-based foods such as Tofu, Tempeh, Adamam and Soya Milk do not have enough isophalavon to increase your breast cancer opportunities. He said, if you have individual or family history of thyroid issues or breast cancer, the dose of focused isoflavone can increase your risk.
The American Cancer Society suggests that rats study in which mice were conveyed to high doses of isoflavon from soy can be connected to breast cancer. However, rats do not process soya in the same way as people do. On the other hand, human studies have revealed that soy's estrogen effect either has no effect or reduces the risk of breast cancer. 2021 technical reviews of 417 reports concluded that soyfoods and isoflavones should not be classified as endocrine disruptions.
In a 2024 study, participants who ate 54 grams of soy products per day reduced the risk of cancer by 11%, while 23 grams of soymilk daily drinking showed a risk of 28% less cancer. The 2021 meta-analysis of 300,000 Chinese women enrolled in a study from 2004 to 2008 found a follow-up in 2016 that 10 mg/day soy Sey Seya Sea reduced the risk of breast cancer by 3%.
3. Tomato
According to MD Anderson Cancer Center, lycopene is a powerful antioxidant found in tomatoes abundantly, which can reduce the risk of development of lungs, breasts and stomach cancer. A 2022 systematic review of 72 animal and human studies found that lycopene controls inflammatory and oxidative stress processes, affects cell death and suppresses cell division, growth and formation of tumors.
In a 23 -year longitudinal study of men published in 2016, researchers found that men who consumed two or more servings of tomato sauce weekly had a 30% less risk of prostate cancer development, which eaten a serving or less per month than those. These results are similar to 2022 epidemiological study reviews, which suggest that increase in tomato-based product intake may reduce the risk of prostate cancer.
Lycopene's ability to promote the immune system by suppressing the progression of the tumor and reducing inflammation has also shown a promise in reducing the risk of lung cancer. Despite having carotenoids, beta-carotene and lycopene vary chemically, beta-carotene potentially increases the risk of lung cancer. Although tomatoes have a high level of lycopene, it is also found in other red, yellow and orange foods such as watermelon, chilli, grapes, papaya and guava.
4. Green tea
Your diet can also reduce the risk of developing your cancer, including green tea. Eat to beat disease scientist and writer Dr. William Lee, Scientist and Author, Dr. William Lee, Scientist and Author, Dr. William Lee, scientist and writer, said, “Green tea contains bioactives, especially called EGCG (Epigalocatechin -3 -Gallet), who hungry cancer by cutting the supply of Dr. William Lee, a scientist and writer of Beat to Beat Disease.” “This activity, known as anti-angiogenesis, has been researched on a large scale.”
Angiogenesis is a common and required blood vessel formation process during pre -postpartum and postpartum development stages that help oxygen to reach your organs and tissues. But if your cells malfunction and form tumors, angiogenis can feed the tumor, produce cancer and help it to spread throughout your body.
EGCG has powerful anti -inflammatory and antioxidant effects, which “brings promising results in the prevention of” breasts, lungs, prostate, stomach and pancreatic cancer. In the study of a 2012 nutrients, EGCG has found the most effective in green tea. Green has delayed EGCGG in green tea.
According to AICR, studies where green tea has been shown to reduce the risk of cancer, usually involves large amounts of tea consumption from three to six cups per day. An analysis of 2018 found that drinking more than 10 cups can reduce the risk of your cancer: colorectal, liver, lungs and abdomen.
5. Crucifer vegetables
Cruciferus vegetables such as broccoli, Brussels sprouts, cauliflower, keel, bok choy and cabbage are a powerful antioxidant, sulforafen, which has anti -inflammatory properties and fights against oxidative stress, a factor that can lead to cancer.
Medical Director of Momentus Recovery Group at Los Angeles, Dr. Courtney Scott said, “Sulforafen is shown not only to prevent the growth of special cancer cells, but also encouraged apoptosis (programmed cell death).” “Its functionality lies in activating specific enzymes that neutralize toxins in the human body, thus reduce the possibility of DNA loss that can stimulate cancer. They have been noted especially for breasts, prostates and colon cancer.”
A study by 2000 case-control found that men who had eaten large amounts of cruciferous vegetables were low in prostate cancer. Premenopausal women who regularly consumed crucifier vegetables (especially broccoli) in the 2008 epidemic study, were found to be low in breast cancer.
Another recent 2022 study found another compound found in cruciferous vegetables, Indol-3-Carbinol (i3C), freeing tumor-distributing genes to allow them to attack tumor cells and kill them before they grow in cancer and spread them in cancer. However, the study was performed on laboratory mice, in which humans needed to eat more than six pounds per day to get similar effects.
Bottom line
Eating a diet rich in fruits, vegetables, green tea and other vitamins can nourish your body, which can lead you a healthy and active life. It can also build your immune response so that your body is ready to fight cancer cells, before they grow and develop in diagnosis cancer.
Creating foods such as green tea such as greens, soybeans, tomatoes, cruciferous vegetables and drinks, a regular part of your diet is potentially shown to your body with the right chemicals to reduce the risk of cancer.