Foods that prevent cancer risk

Foods such as garlic, broccoli, berries, tomatoes, and whole grains contain natural anti-cancer agents, which help prevent cells from forming tumors.

Experts at the World Cancer Research Fund and Cancer Research Institute say a healthy diet with colorful fruits and vegetables is the key to preventing cancer and chronic diseases. such as heart disease and diabetes. This is because they contain less fat, more phytochemicals and antioxidants.


The odor-causing sulfur compounds in garlic can block cancer-forming chemicals in the body, speed up DNA repair, and kill tumor cells.

Garlic also fights many types of bacteria, including H. pylori, which causes ulcers and stomach tumors. Garlic reduces the risk of developing stomach, colon, esophageal, pancreatic and breast cancers.

To achieve the most effective disease prevention, experts recommend peeling, chopping garlic cloves and letting them rest for 15 to 20 minutes before cooking. This activates enzymes, which release the sulfur compounds in garlic, which have a protective effect on the body, according to Colleen Doyle, dietitian and executive director of the American Cancer Society.

The World Health Organization (WHO) recommends adults consume about one clove of garlic per day to promote health. Onions, leeks, chives and green onions can also prevent stomach cancer.


Broccoli (broccoli) and other cruciferous vegetables such as cabbage, kale and cauliflower contain phytochemicals, also known as phytochemicals, with anti-cancer, antibacterial effects.

Normally, the human intestinal system also produces its own beneficial enzymes. As cauliflower passes through the intestinal tract, these enzymes are activated, explains Jed Fahey, an assistant professor at the Johns Hopkins Bloomberg Institute. One of the best protectors produced by these enzymes is sulforaphane.

“Suforaphane gets rid of toxins in the body (like smoke and other pollutants) and acts as an antibacterial by attacking the H.pylori bacteria,” explains Fahey.

Broccoli and other cruciferous vegetables have the potential to prevent prostate, lung, colon, breast, bladder, head and neck, liver, esophageal and stomach cancers, according to a review. of the World Cancer Research Fund and the American Institute for Cancer Research.

Experts recommend steaming broccoli with olive oil, not dipping it with cheese sauce for a healthy dish.

Broccoli contains phytochemicals, also known as phytochemicals, with anti-cancer, antibacterial effects. Image: Well Wo


The red color in tomatoes comes from a phytochemical called lycopene, which has strong antioxidant properties. Research shows that a diet rich in lycopene helps reduce the risk of prostate cancer.

In preclinical trials, lycopene stopped cancer cells from growing, including breast cancer, lung cancer, and endometrial cancer. According to experts, this active ingredient protects cells from damage, helps strengthen the immune system. They also suggest that lycopene prevents tumor growth by detecting abnormal cell signals, according to the American Institute for Cancer Research.

For the best benefits, experts recommend eating cooked tomatoes, tomato juice, or using tomatoes as a pizza sauce. During processing, heat breaks down plant cells, making it easier for anti-cancer compounds to penetrate the body.


Berries are one of the most effective cancer-preventing foods. Recent research indicates that berry extracts slow down the growth of cancer cells. In particular, strawberry and blackberry extracts can fight colon cancer.

These two fruits are rich in antioxidants like vitamin C and ellagic acid. In preclinical trials, ellagic acid increased enzyme production, destroyed carcinogens, and slowed tumor growth.

Strawberries also contain flavonoids, which block an enzyme that damages DNA, thereby preventing lung cancer.

Some other berries such as raspberries and blueberries are also rich in flavonoids. Blueberries are high in anthocyanins, which help reduce inflammation and are one of the most powerful antioxidants.

Professor Fahey said that berries and cruciferous vegetables are effective protective foods.

Eating fruits and vegetables regularly also reduces the risk of lung cancer, preventing cancers of the mouth, throat, larynx, esophagus, stomach, pancreas and prostate.


Carrots are easy to eat, familiar and packed with disease-fighting nutrients. They are rich in beta-carotene, an antioxidant that protects cell membranes against toxins, slowing the growth of cancer cells.

Carrots provide vitamins and phytochemicals, prevent cancer of the breast, mouth, pharynx, larynx, esophagus and stomach.

Some studies also show that carrots fight cervical cancer very effectively, because they provide antioxidants, destroy HPV virus (human papilloma virus) – the main cause of cervical cancer. In addition, carrots also contain falcarinol, a natural anti-inflammatory compound.

In a preclinical study, British scientists found that mice given falcarinol were less likely to develop cancerous tumors.

Cooked carrots are richer in antioxidants than raw carrots, as reported in the Journal of Agricultural and Food Chemistry. Experts recommend leaving carrots whole when steaming or boiling, then cut them after they are cooked. This limits the amount of nutrients that are lost, including falcarinol, which makes the carrots taste sweeter.

Thuc Linh (According to WebMD)


Leave a Reply

Your email address will not be published. Required fields are marked *