Top 10 Best Foods That Help in Prevention Of Cancer that is Killing Every Sixth Person Globally!
The food we eat drastically affects our health. Cancer is the second leading cause of death worldwide, claiming the lives of 8.8 million people in 2015. The WHO also noted that cancer is the cause of deaths of one in every six globally. With these recent statistics, it is easy to call cancer a global epidemic- one that millions are trying to tirelessly cure.
People are trying to prevent cancer rather than trying to cure them, making it the primary step. The development of cancer has been shown to profoundly influence your diet.
Many foods are rich in certain beneficial compounds that help in decreasing the growth of cancer. Most of you might be looking for dietary changes that include “Super Foods” that help in prevention.
Here are the top 10 best foods that help in the prevention of cancer.
Allicin, an active component in garlic, has the power of killing cancer cells. People who consume lots of Allium rich vegetables such as leeks, garlic, onions, and shallots, have a lower risk of stomach cancer compared to those who rarely consumed them. Higher intake of garlic reduced the risk of prostate cancer.
It’s a spice well-known for several health-promoting properties. Curcumin, the main compound found in turmeric. It is an active ingredient with anti-inflammatory, antioxidant, and anticancer effects.
A study conducted, looked at the effects of curcumin on 44 patients with suspected cancerous lesions in the colon. After about 30 days, consumption of only 4 grams of curcumin, reduced the number of lesions present by 40%.
Tomatoes contain a compound, lycopene. It is responsible for its vibrant red color and the anticancer properties. Several researchers conducted found that an increase in the intake of lycopene reduces the risk of prostate cancer.
Broccoli, cabbage and cauliflowers contain sulforaphane. It is a plant compound found in these cruciferous vegetables that are potential anticancer properties. A test-tube study showed that sulforaphane helped in reducing the size and number of breast cancer cells by up to 75%.
An animal study found that sulforaphane helped in killing prostate cancer cells and a reduction in tumor volume by more than 50%. Several studies found that a higher intake of cruciferous vegetables has been linked to a lower risk of colorectal cancer.
Another analysis of 35 studies showed that eating more cruciferous vegetables was associated with a lower risk of colorectal and colon cancer.
This spice is well-known for several health benefits, including its ability to reduce blood sugar and ease inflammations. Besides, some test-tube studies conducted on animals found that cinnamon helps in blocking the spread of cancer cells and induce in their death.
Cinnamon essential oil is also responsible for suppressing the growth of head and neck cancer cells as well as cause a significant reduction in the size of tumors.
Several studies conducted found that consumption of carrots in large amounts help in decreasing the risk of certain types of cancer. The analysis looked at the results of five studies. It concluded that eating carrots reduce the risk of stomach cancer by 26%.
Another study conducted found that a higher intake of carrots is associated with 18% lower odds of development of prostate cancer.
Researchers analyzed the diets of 1,266 participants with and without lung cancer. They found that current smokers who did not consume carrots were three times likely to develop lung cancer, compared to those who consumed carrots more than once per week.
The research found that the consumption of nuts might be linked to a lower risk of certain types of cancer. Consumption of a lot of nuts decreases the risk of dying from cancer. If consumed daily, it reduces the risk of colorectal, pancreatic, and endometrial cancers.
Brazil nuts are rich in selenium that helps in protecting against lung cancer in people with low selenium status. Walnuts help in decreasing the growth of breast cancer cells by 80% and reduce the number of tumors by 60%.
Beans are high in fiber that helps in protecting you against colorectal cancer. A study conducted on 1,905 participants with a history of colorectal tumors found that people consuming more cooked, dried beans tend to have a decreased risk of tumor recurrence.
A study conducted on animals proved that feeding black beans or navy beans to rats and then inducing colon cancer blocked the development of cancer cells by up to 75%. Eating a few servings of beans each week might increase the fiber intake and help in lowering the risk of development of cancer.
Berries are rich in anthocyanins, which are plant pigments that have antioxidant properties and might be associated with a reduced risk of cancer. In a study, 25 people having colorectal cancer were treated with bilberry extract for seven days, which was found to reduce the growth of cancer cells by 7%.
Another small study gave freeze-dried black raspberries to patients with oral cancer. It showed that it decreased the levels of specific markers associated with cancer progression. Consumption of frozen, dried black raspberries helped in the reduction of the oesophageal tumor by 54% and a decrease in the number of tumors by 62%.
Citrus fruits such as lemons, grapefruits, limes, and oranges are associated with a lower risk of cancer. People who consumed higher amounts of citrus fruits had a lower risk of developing cancers in the digestive, pancreatic, and upper respiratory tracts. A high intake or at least three servings per week of citrus fruits reduce the risk of stomach cancer by 28%.
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