26 Foods to Help Prevent Cancer

When it comes to fear-inspiring illnesses, cancer tops the list. The uncontrolled growth of cells known as cancer kills well over 8 million people a year worldwide, and that toll is expected to rise to 13 million by 2030. Foods are especially encouraged for the simple reason that they are organic supplements. In this article, we shall look at the 26 foods that could help prevent cancer.

1 -Broccoli


Broccoli is frequently cited as one of the world’s healthiest foods, and if you look at some of its nutritional benefits, you’ll see why. One cup of the veggie contains almost 10 g of fiber, 116% of your vitamin K requirement and a whopping 135% of your daily vitamin C requirement.



One cup of beans provides an impressive 13 g of fiber—half of your daily needs—with no saturated fat. They’re also loaded with protein (about 15 g per cup) and dozens of key nutrients, including calcium, potassium, and magnesium. Red, pinto, and kidney beans are the highest antioxidant food, beating out both blueberries and cranberries. Black and mung beans are also excellent bean choices.



Cow’s milk is a great source of calcium and vitamin D; choose organic or grass-fed for a healthier omega-3 profile, which can promote heart health, according to a study in PLOS ONE, and to avoid hormones. Not a dairy drinker? Plant-based milk offers serious benefits, too. Soy milk is also a good source of protein. Though some people are wary about soy’s isoflavones (which act like estrogen in the body) being linked to breast cancer, the Academy of Nutrition and Dietetics says that breast cancer survivors can safely eat soy.



Carrots are most often associated with eye health, but look around, and you’ll see that they boast plenty of other health benefits. One cup of chopped raw carrots contains just 52 calories and a mere 12 g of carbohydrates. Only half of the carbs are from natural sugar (the rest are from heart-healthy fiber and complex carbohydrates). That’s fewer than you’d get in a cup of milk or a medium-size piece of fruit. Plus, the sugar in carrots comes packaged with vitamins, minerals, and fiber.



Nature’s nectar has some pretty sweet healing powers. A study published in Menopause found that a daily spoonful of tualang honey was associated with improvement in memory in postmenopausal women.


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Purple cabbage contains polyphenols, superstar antioxidants that decrease inflammation. Sauerkraut, and other fermented foods, are high in probioitcs, which have been shown to boost gut health and may fight inflammation.



An Italian study of more than 6,000 people found that consuming one or more fresh, medium-size apples a day was associated with a reduced risk of cancer compared to eating less than one apple of day. More specifically, a reduced risk of the following cancers was observed: oral cavity and pharynx (18%), esophagus (22%), colorectal (30%), larynx (41%), breast (24%), ovary (24%), and prostate (7%).



Licorice root is used as a sweetener, but its true power lies in the medicinal effects of a compound called glycyrrhizic acid, which exhibits strong liver-protecting effects. It has shown potential for having anti-inflammatory, antiviral, and chemopreventative (cancer-fighting) effects.



Whole grains, including oats, are associated with lowering levels of LDL cholesterol thanks to their levels of fiber and antioxidants, which also help fight inflammation.



There’s a reason why blueberries consistently top nutritionist’s lists of top superfoods—they’re antioxidant-rich, vitamin-heavy, and full of fiber. And two recent studies suggest that they may help lower blood pressure naturally, thanks to being loaded with antioxidants.


Forget about the controversial debate on the consumption of spices and settle for the naturally prepared turmeric spice. These yellow spices found in curry powder contain an active ingredient known as Curcumin which contains antioxidant and anti-inflammatory properties that enables it to interfere with the cellular signaling of cancerous cells.

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Mohammad Abdelahi

Mohammad Abdelahi

Network Engineer , Researcher in the fields of Technology and Health . 12 years experience in the establishment and development of information systems and computer networks

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