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An estimated 35% of all cancer diagnoses are connected to poor diet. Improve
your diet with eight foods that can help protect against cancer.
TEAPop the kettle on. Both green and black tea contain
catechins, which are thought to reduce the formation of cancer-causing agents
(carcinogens) in the body, improve immune responses, and suppress cancer
growth.
BERRIES & GRAPES
Raspberries, blueberries, strawberries, cranberries, and red and purple grapes all have a high concentration of antioxidants. They also contain ellagic acid, a plant nutrient thought to slow the growth of some tumours.
Raspberries, blueberries, strawberries, cranberries, and red and purple grapes all have a high concentration of antioxidants. They also contain ellagic acid, a plant nutrient thought to slow the growth of some tumours.
CITRUS FRUIT
Evidence shows the vitamin C in fruits such as oranges, grapefruits, limes and lemons reduces the risk of cancer by preventing the build-up of carcinogenic substances in the stomach.
Evidence shows the vitamin C in fruits such as oranges, grapefruits, limes and lemons reduces the risk of cancer by preventing the build-up of carcinogenic substances in the stomach.
FIBRE
All fruits (including dried apricots, figs, prunes and dates), vegies, and wholegrain breads and cereals contain dietary fibre, which speeds the movement of waste through the colon. Many researchers think this may cut the risk of bowel cancer, as there is less time for carcinogens to interact with the body.
All fruits (including dried apricots, figs, prunes and dates), vegies, and wholegrain breads and cereals contain dietary fibre, which speeds the movement of waste through the colon. Many researchers think this may cut the risk of bowel cancer, as there is less time for carcinogens to interact with the body.
TIP: Search for folate-fortified breads. Folate is crucial for normal DNA
synthesis and repair, and low levels are thought to make cells vulnerable to
carcinogenesis.
ALLIUM VEGETABLES
Garlic, onions and leeks contain sulphur compounds that may stimulate the body’s natural defences, and potentially reduce tumour growth.
Garlic, onions and leeks contain sulphur compounds that may stimulate the body’s natural defences, and potentially reduce tumour growth.
GREEN VEGETABLES
Cruciferous vegetables – broccoli, cauliflower, cabbage, brussels sprouts and bok choy – contain phytochemicals that create carcinogen-fighting enzymes. Broccoli is a particularly great source of sulforaphane, one of the strongest cancer-combating compounds identified to date. Green leafy vegetables such as spinach are high in folic acid, which helps your DNA resist carcinogens.
Cruciferous vegetables – broccoli, cauliflower, cabbage, brussels sprouts and bok choy – contain phytochemicals that create carcinogen-fighting enzymes. Broccoli is a particularly great source of sulforaphane, one of the strongest cancer-combating compounds identified to date. Green leafy vegetables such as spinach are high in folic acid, which helps your DNA resist carcinogens.
TOMATOES
Tomatoes contain lycopene, an antioxidant that may protect against prostate cancer.
TIP: Your body will absorb lycopene better if you eat tomatoes in a sauce, paste or juice form.
Tomatoes contain lycopene, an antioxidant that may protect against prostate cancer.
TIP: Your body will absorb lycopene better if you eat tomatoes in a sauce, paste or juice form.
YELLOW & ORANGE FRUITS & VEGETABLES
Carrots, pumpkin, sweet potato, mango, pumpkin, red capsicum, melons, paw paw and tomatoes contain carotenoids and flavonoids, which may help reduce DNA damage to cells. Studies have also found that carrots may reduce the risk of cancers in the stomach, rectum, bladder, mouth and lung.
Carrots, pumpkin, sweet potato, mango, pumpkin, red capsicum, melons, paw paw and tomatoes contain carotenoids and flavonoids, which may help reduce DNA damage to cells. Studies have also found that carrots may reduce the risk of cancers in the stomach, rectum, bladder, mouth and lung.
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