Leuna Nipa of DOT
One-third of all cancer deaths are preventable and can be attributed to lifestyle choices that we all make every day and our daily choice of food.
Poor diet, lack of physical activity, and consuming alcohol and tobacco are all associated with an increased risk of cancer.
The most important factor in the relationship between diet and prevention of cancer is healthy weight maintenance throughout life.
There are several groups of fruits and vegetables that may offer particularly protective effects, such as dark green and orange vegetables, cruciferous vegetables (cabbage, broccoli), flavonoids (soy, tea), legumes, sulphides (garlic, onion) and tomato products.
Antioxidants are compounds present in fruits and vegetables that help protect tissues from being damaged.
There are still no robust studies that have conclusively shown that you should eliminate them entirely from your diet, but for those who are already predisposed to cancer (e.g. having family members with cancer), it is smart to limit your consumption of these two foods.