Although the risk factors for cancer are complex and no one food can cure or prevent cancer, numerous studies have shown a link between diet and cancer risk.
One of the most promising areas of research is that examining antioxidants.
According to the American Cancer Society, “The body appears to use certain nutrients in vegetables and fruits to protect against damage to tissues that occurs constantly as a result of normal metabolism (oxidation).
Because such damage is linked with increased cancer risk, the so-called antioxidant nutrients are thought to protect against cancer. Antioxidants include vitamin C, vitamin E, carotenoids, and many other phytochemicals (chemicals from plants).
Studies suggest that people who eat more vegetables and fruits, which are rich sources of antioxidants, may have a lower risk for some types of cancer.”
Get more cancer-fighting foods into your diet this summer.
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