800.765.8775

How to Eat to Prevent Cancer

Amy Long Carrera, MS, RD, CNSC, CWCMS
Registered Dietitian Nutritionist | Shield HealthCare
04/25/13  5:07 PM PST

 

April is National Cancer Control Month.

Your mission: Eat more plant foods to take advantage of their cancer-fighting properties!

Foods with: What it is: Decreases Risk of: Eat This:
Carotenoids Yellow, orange, and red pigments synthesized by plants Mouth, Pharynx, Larynx, Lung Cancers Carrot juice, papaya, kale
Lycopene A type of carotenoid Prostate Cancer Tomato juice, tomato paste, watermelon
Vitamin C Antioxidant and necessary for collagen formation Esophageal Cancer Citrus, broccoli, sweet red pepper
Folate B vitamin important for DNA synthesis Pancreatic Cancer Fortified cereal, asparagus, garbanzo beans
Calcium Mineral necessary for bone mineralization and muscle contraction Colorectal Cancer Yogurt, calcium-fortified soymilk, green leafy veggies
Selenium  Mineral that has antioxidant function Prostate Cancer Nuts, seafood, brown rice
Garlic  Source of anti-inflammatory compounds Colorectal Cancer Crushed or chopped garlic
Fruit and Non-starchy veggies  Source of vitamins, minerals, fiber and active plant compounds Mouth, Pharynx, Larynx, Stomach, Esophageal Cancers Oranges, bananas, berries, mushrooms, tomatoes, broccoli

Reference:

World Cancer Research Fund: Second Expert Report on Food, Nutrition, Physical Activity and the Prevention of Cancer

Linus Pauling Institute Micronutrient Information Center

 

Comments

Post Comment