5 strong foods that help your body reduce the risk of cancer



No single food is a magical dose to eliminate cancer. However, a nutritious diet that includes those foods below may help your body strong to mitigate the risk of cancer.

#1: Cruciferous vegetables 

 According to Johanna Lampe, PhD, RD, associate division director for the Cancer Prevention Program at the Fred Hutchinson Cancer Research Center in Seattle, cruciferous vegetables are associated with a lower risk of colon cancer. This class of veggies contains isothiocyanates which help to activate the series of events that lead to cancer cells’ self-destruction, helping the body process and remove carcinogens quickly.

Cruciferous vegetables

#2: Coffee

Many people drink coffee to function in the morning, but they may don’t know that coffee could also reduce the risk of brain cancer and throat cancer, probably because of its antioxidants and polyphenols. According to an analysis in Cancer Epidemiology, Biomarkers & Prevention, drinking at least 5 cups of coffee or tea a day was linked to a lower risk of developing brain tumors or gliomas.


Also, a study published in the American Journal of Epidemiology showed that drinking at least 4 cups of caffeinated coffee was associated with 49% lower risk of mouth/throat cancer compared to those who never or just occasionally drink it. One general cup of coffee is equivalent to 6 ounces, one cup of Starbucks coffee is equivalent to 16 ounces, and it’s 24 ounces for a medium iced coffee from Dunkin Donuts including ice.

#3: Calcium

 According to a research published in Archives of Internal Medicine, women with high calcium intake had a 30 % lower risk of developing colon cancer. Another study also found that women who consumed 800 to 1,000 mg calcium a day had a 28 percent lower risk of developing colon cancer compared to those who consumed just 400 to 500 mg calcium per day. It’s still not certain how calcium functions against cancer, but it possibly helps mitigate out-of-control cell division.


#4: Garlic

Researchers has linked high garlic and other allium vegetable intake to a lower risk of pancreatic cancer and cancer of the bowel/stomach. There is not certainty over how much garlic is enough to prevent against cancer, however, the World Health Organization’s guideline suggests that 1 clove per day is probably a good start.


#5: Tomatoes

 There is possibly an inverse relationship between the amount of tomatoes and tomato products you consume and the the risk of developing lung cancer and  stomach cancer, and possibly cancer of mouth,  pancreas, breast and cervix, colon and rectum, and esophagus cancer, according to a review of research published in the Journal of the National Cancer Institute.


John Erdman, a professor in the department of Food science and Human nutrition at the University of Illinois, who studies the role that tomatoes play in lowering prostate-cancer risk in animals, indicates that the antioxidant lycopene in tomatoes is probably the most crucial compound, but it’s not the only beneficial one. He also suggests that 2 to 4 servings of tomatoes a week may be beneficial to health.




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