Five Healthy Foods to Help Fight Cancer

The ancient Greek physician Hippocrates once advised “Let food be that medicine and medicine be thy food.” Although it may not be possible to cure cancer with food alone, there is ample evidence that certain foods can support the body in fighting not only cancers of the gastrointestinal tract such as colon cancer, but also tumors in other parts of the body including lung, breast, blood, and even the rare membrane cancer, mesothelioma. Many cancer survivors have stood by this when talking about their ordeals.

The American Cancer Society recommends at least five servings of fruits and vegetables daily for optimal health and reduced cancer risk. With grocery stores and farm stands brimming with fresh produce, summer is the ideal time to take advantage of the cancer-fighting power of these superfoods. As with all dietary changes, cancer patients should consult their doctor first to ensure that their food is compatible with their treatment.

Berries and Grapes

Berries, plentiful throughout the US in the summer months, are considered one of the top cancer-fighting foods because of their potent antioxidant profile. Some of the anti-cancer compounds in berries include resveratrol, catechins, quercetin, and anthocyanins, which give blueberries and cherries their rich color and have been shown to slow cancer growth.

Multiple studies have linked consumption of the polyphenol resveratrol, derived from the skin of red grapes, to a lower incidence of cancer. A 2012 study found that lab mice with mesothelioma lived longer with daily injections of resveratrol.

Broccoli and Cruciferous Vegetables

Nearly all cruciferous vegetables, including broccoli, cauliflower, kale, Brussels sprouts, and cabbage, are rich in isothiocyanates like sulforaphane which was recently shown to boost the effects of a popular chemotherapy drug in mesothelioma cells. Other compounds in cruciferous vegetables such as the B vitamin folate and carotenoids like beta carotene can reduce oxidative stress and inflammation, both of which play a role in cancer.

Tomatoes

For many people, the taste of fresh tomatoes is synonymous with summer. Thankfully, this popular and versatile fruit is also one of the best choices for a healthy cancer-fighting diet. The “magic ingredient” in tomatoes is lycopene, the antioxidant which gives them their rich red hue. According to the American Institute for Cancer Research, lycopene has stopped the proliferation of prostate, breast, lung, and endometrial cancer in a variety of laboratory studies. Not a fan of fresh tomatoes? No problem. There is evidence that your body may absorb lycopene even better from processed tomato foods like marinara sauce and salsa. (If this is your preferred way to consume tomatoes, look for options lowest in sodium.)

Carrots 

Like other summer fruits and vegetables, the cancer-protective power of carrots comes from their phytochemicals which fight damaging cellular oxidation and its byproducts. Beta-carotene, the best-known carotenoid in carrots, is converted into vitamin A in the body, which is vital for immune function and for metabolizing enzymes that neutralize carcinogens. Carrots are also high in both lycopene and the carotenoid lutein. A recent Chinese study found a lower risk of colorectal cancer in people with higher serum levels of carotenoids.

Dark Green Leafies

The dark green leafy vegetables of summer gardens like kale, spinach, collard greens and Swiss chard are packed with nutrients including beta carotene, folate, lutein, and the antioxidant zeaxanthin that seem to play a role in blocking the early stages of cancer development. Several large studies have suggested that the risk of colon polyps, the precursor to most cases of colon cancer, are 30 to 40 percent lower in people with a high intake of folate.

Whether you are currently fighting cancer, or simply fighting cancer risk, taking advantage of summer’s bounty can help you shore up your defenses with every bite.

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