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No single food can protect against cancer, but eating more foods that fight it will help reduce the risk of developing the disease, the American Institute for Cancer Research notes.
[3] [4] [5] By non-antioxidant mechanisms still undefined, polyphenols may affect mechanisms of cardiovascular disease or cancer. [ 6 ] The increase in antioxidant capacity of blood seen after the consumption of polyphenol-rich (ORAC-rich) foods is not caused directly by the polyphenols, but most likely results from increased uric acid levels ...
A Western diet is often high in omega-6 fatty acids, experts say, due to widely available seed oils often used to fry fast foods and manufacture the ultraprocessed foods that now make up about 70% ...
Stomach cancer is more common in Japan due to its high-salt diet. [9] [11] Dietary recommendations for cancer prevention typically include weight management and eating a healthy diet, consisting mainly of "vegetables, fruit, whole grains and fish, and a reduced intake of red meat, animal fat, and refined sugar."
A diet rich in fruits, vegetables, whole grains, fish, legumes, and dairy may help lower the risk of gastrointestinal cancers, including colorectal cancer, recent research suggests.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
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