10 foods nutritionists eat to prevent cancer — and 5 risky foods they avoid

Cruciferous Vegetables:

Reason: Rich in antioxidants and compounds with potential anti-cancer properties.

Berries:

High in antioxidants and phytochemicals that may help protect cells from damage.

Turmeric:

Contains curcumin, a compound with anti-inflammatory and antioxidant properties.

Green Tea:

Contains catechins, which have antioxidant properties and may help prevent cell damage.

Fatty Fish:

Salmon, mackerel, sardines.Rich in omega-3 fatty acids, which have anti-inflammatory effects.

Tomatoes:

Tomatoes contain lycopene, an antioxidant that has been associated with a reduced risk of certain cancers.

Nuts and Seeds:

Rich in antioxidants, nuts and seeds provide a variety of nutrients that may support overall health.

Leafy Greens:

Spinach, kale, and other leafy greens are rich in vitamins, minerals, and antioxidants.

Legumes:

Beans, lentils, and chickpeas are high in fiber and plant-based proteins, which may have protective effects against certain cancers.

Processed Meats:

Processed meats often contain additives and preservatives, and their consumption has been associated with an increased risk of certain cancers.

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