April is National Cancer Control Month. You can help prevent cancer with certain foods.
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:
Linus Pauling Institute Micronutrient Information Center
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