What is the food are prevent the cancer?

​အောက်ဆုံးထိ ဆွဲကြည့်​​ပေးကြပါ ခင်ဗျာ

Your risk of developing cancer and the growth of cancer may be reduced by eating a varied diet high in whole foods. Fatty fish, vegetables, spices, and fruits like berries are all examples of this.

Many aspects of your health, including your risk of developing chronic diseases like heart disease, diabetes, and cancer, can be significantly impacted by what you eat.

It has been demonstrated that your diet has a significant impact on the progression of cancer in particular.

Beneficial compounds found in a lot of foods have the potential to slow the growth of cancer.

Additionally, a number of studies indicate that a lower risk of the disease may be associated with a higher intake of particular foods.

13 foods that may lower your risk of cancer will be examined in this article, which will examine the research.

1. Broccoli

Sulforaphane, a cruciferous vegetable compound that may have potent anticancer properties, can be found in broccoli.

Sulforaphane was found to reduce the size and number of breast cancer cells by up to 75% in a test tube study.

Similarly, mice treated with sulforaphane helped kill prostate cancer cells and reduced tumor volume by more than 50%, according to an animal study.

A lower risk of colorectal cancer may also be associated with consuming more cruciferous vegetables like broccoli, according to some studies.

Broccoli contains sulforaphane, a compound that has been shown to cause tumor cell death and reduce tumor size in test-tube and animal studies. A higher intake of cruciferous vegetables may also be associated with a lower risk of colorectal cancer.

2. Carrots

Consuming more carrots has been linked to a lower risk of certain types of cancer in a number of studies.

For instance, a review of five studies found that eating carrots may reduce the risk of stomach cancer by as much as 26%.

A different study found that eating more carrots reduced one’s risk of developing prostate cancer by 18%.

One study looked at how 1,266 people with and without lung cancer ate. It found that compared to people who ate carrots more than once per week, current smokers who did not consume carrots were three times more likely to develop lung cancer.

Increase your intake of carrots and possibly lower your cancer risk by including them in your diet as a delicious side dish or healthy snack a few times per week.

Still, keep in mind that these studies show a link between eating carrots and cancer, but they don’t take into account any other possible factors.

3. Beans

Fiber found in beans may help protect against colorectal cancer, according to some studies.

One study followed 1,905 people who had colorectal tumors in the past and found that those who ate more cooked, dried beans had a lower risk of having the tumor recur.

In addition, a study on animals found that feeding rats navy beans or black beans and then causing them to develop colon cancer prevented the growth of cancer cells by up to 75%.

These findings suggest that eating a few servings of beans each week may help you get more fiber and lower your risk of developing cancer.

The current research, on the other hand, focuses only on animal studies and studies that demonstrate association but not causation. To specifically examine this in humans, additional studies are required.

4. Berries

Anthocyanins, plant pigments with antioxidant properties that may be linked to a lower risk of cancer, are abundant in berries.

In one human study, bilberry extract was given to 25 people with colorectal cancer for seven days. It was found to slow the growth of cancer cells by 7%.

Patients with oral cancer were given freeze-dried black raspberries in a separate, in-depth study, and the results demonstrated a decrease in certain markers of cancer progression.

According to one animal study, giving rats freeze-dried black raspberries reduced the incidence of esophageal tumors by up to 54% and the number of tumors by up to 62%.

In a similar vein, a different animal study found that administering berry extract to rats inhibited several cancer biomarkers.

These findings suggest that consuming two or three servings of berries daily may help prevent cancer development.

5. Cinnamon

Cinnamon is well-known for its positive effects on health, such as lowering blood sugar and reducing inflammation.

Cinnamon has also been shown in animal and test tube studies to prevent cancer cells from spreading.

Cinnamon extract was found to stop cancer cells from spreading and kill them in a test tube study.

Cinnamon essential oil significantly reduced tumor size and suppressed the growth of head and neck cancer cells, according to another test-tube study.

Additionally, a study on animals demonstrated that cinnamon extract inhibited tumor growth and spread while also causing cell death in tumor cells.

Cinnamon’s ability to reduce blood sugar and inflammation, in addition to its potential role in cancer prevention, may be enhanced by consuming 1/2–1 teaspoon (2–4 grams) daily.

However, further research is required to comprehend how cinnamon may influence human cancer development.

6. Nuts

Research has found that eating nuts might be connected to a lower chance of specific sorts of malignant growth.

For instance, a study that examined the diets of 19,386 people found that those who consumed more nuts had a lower risk of dying from cancer.

A different study followed 30,708 people for up to 30 years and found that eating nuts regularly reduced the risk of colorectal, pancreatic, and endometrial cancer.

Certain kinds of nuts have been linked in other studies to a lower risk of cancer.

7. Olive Oil

Olive oil is one of the main components of the Mediterranean diet because of its numerous health benefits.

Even a higher intake of olive oil may help prevent cancer, according to a number of studies.

According to a comprehensive review of 19 studies, those who consumed the most olive oil had a lower risk of developing breast cancer and digestive system cancer than those who consumed the least.

Another study examined the incidence of cancer in 28 nations and found that areas with higher olive oil consumption had lower rates of colorectal cancer.

It is simple to reap the health benefits of olive oil by substituting it for other oils in your diet. It can be drizzled on salads and cooked vegetables, and you can also use it to marinate meat, fish, or poultry.

8. Turmeric

One spice that is well-known for its benefits to health is turmeric. The active ingredient, curcumin, is a chemical with anti-inflammatory, antioxidant, and even cancer-fighting properties.

Curcumin’s effects on 44 patients with colon lesions that had the potential to develop into cancer were the subject of one study. 4 grams of curcumin daily reduced the number of lesions by 40% after 30 days.

Curcumin was also found to reduce the spread of colon cancer cells in a test tube study by targeting a particular enzyme related to cancer growth.

Curcumin was found to aid in the killing of head and neck cancer cells in another test tube study.

In additional test-tube studies, curcumin has also been shown to effectively slow the growth of lung, breast, and prostate cancer cells.

Aim for a daily intake of at least 1/2–3 teaspoons (1–3 grams) of ground turmeric for the best results. Combine it with black pepper to increase its absorption and use it as a ground spice to enhance food flavor.

9. Citrus Fruits

Eating citrus fruits such as lemons, limes, grapefruits and oranges has been associated with a lower risk of cancer in some studies.

One large study found that participants who ate a higher amount of citrus fruits had a lower risk of developing cancers of the digestive and upper respiratory tracts.

A review looking at nine studies also found that a greater intake of citrus fruits was linked to a reduced risk of pancreatic cancer.

Finally, a review of 14 studies showed that a high intake, or at least three servings per week, of citrus fruit reduced the risk of stomach cancer by 28%.

These studies suggest that including a few servings of citrus fruits in your diet each week may lower your risk of developing certain types of cancer.

Keep in mind that these studies don’t account for other factors that may be involved. More studies are needed on how citrus fruits specifically affect cancer development.

10. Flaxseed

High in fiber as well as heart-healthy fats, flaxseed can be a healthy addition to your diet.

Some research has shown that it may even help decrease cancer growth and help kill off cancer cells.

In one study, 32 women with breast cancer received either a flaxseed muffin daily or a placebo for over a month.

At the end of the study, the flaxseed group had decreased levels of specific markers that measure tumor growth, as well as an increase in cancer cell death.

11. Tomatoes

Lycopene is a compound found in tomatoes that is responsible for its vibrant red color as well as its anticancer properties.

Several studies have found that an increased intake of lycopene and tomatoes could lead to a reduced risk of prostate cancer.

A review of 17 studies also found that a higher intake of raw tomatoes, cooked tomatoes and lycopene were all associated with a reduced risk of prostate cancer.

Another study of 47,365 people found that a greater intake of tomato sauce, in particular, was linked to a lower risk of developing prostate cancer.

To help increase your intake, include a serving or two of tomatoes in your diet each day by adding them to sandwiches, salads, sauces or pasta dishes.

Still, remember that these studies show there may be an association between eating tomatoes and a reduced risk of prostate cancer, but they don’t account for other factors that could be involved.

12. Garlic

The active component in garlic is allicin, a compound that has been shown to kill off cancer cells in multiple test-tube studies.

Several studies have found an association between garlic intake and a lower risk of certain types of cancer.

One study of 543,220 participants found that those who ate lots of Allium vegetables, such as garlic, onions, leeks and shallots, had a lower risk of stomach cancer than those who rarely consumed them.

A study of 471 men showed that a higher intake of garlic was associated with a reduced risk of prostate cancer.

Another study found that participants who ate lots of garlic, as well as fruit, deep yellow vegetables, dark green vegetables and onions, were less likely to develop colorectal tumors. However, this study did not isolate the effects of garlic.

Based on these findings, including 2–5 grams (approximately one clove) of fresh garlic into your diet per day can help you take advantage of its health-promoting properties.

However, despite the promising results showing an association between garlic and a reduced risk of cancer, more studies are needed to examine whether other factors play a role.

13. Fatty Fish

Some research suggests that including a few servings of fish in your diet each week may reduce your risk of cancer.

One large study showed that a higher intake of fish was associated with a lower risk of digestive tract cancer (46Trusted Source).

Another study that followed 478,040 adults found that eating more fish decreased the risk of developing colorectal cancer, while red and processed meats actually increased the risk.

In particular, fatty fish like salmon, mackerel and anchovies contain important nutrients such as vitamin D and omega-3 fatty acids that have been linked to a lower risk of cancer.

For example, having adequate levels of vitamin D is believed to protect against and reduce the risk of cancer.

In addition, omega-3 fatty acids are thought to block the development of the disease.

Aim for two servings of fatty fish per week to get a hearty dose of omega-3 fatty acids and vitamin D, and to maximize the potential health benefits of these nutrients.

Still, more research is needed to determine how fatty fish consumption may directly influence the risk of cancer in humans.

Reference: healthline.com

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