What you eat can dramatically affect your risk of chronic diseases like heart disease, diabetes, and cancer.
In particular, your diet has been shown to have a significant impact on the development of cancer.
Many foods contain beneficial compounds that help reduce the growth of cancer.
There are several studies that show that eating more of certain foods is associated with a lower risk of disease.
This article looks at 13 foods that have been studied and may reduce the risk of cancer.
- Broccoli
Broccoli contains a plant compound called sulforaphane, which has powerful anti-cancer properties.
One pilot study showed that sulforaphane reduced the size and number of breast cancer cells by up to 75% (1Trusted Source).
Similarly, an animal study found that treating mice with sulforaphane killed prostate cancer cells and reduced tumor size by 50% ( 2Trusted Source ).
Some studies have found that high consumption of cruciferous vegetables, such as broccoli, is associated with a lower risk of colon cancer.
One analysis of 35 studies found that eating more cruciferous vegetables was associated with a lower risk of colon and rectal cancer ( 3Trusted Source ).
Eating broccoli a few times a week has some cancer-fighting benefits.
However, keep in mind that existing research has not directly examined the effects of broccoli on human cancer.
Instead, it is limited to test-tube, animal, and observational studies examining the effects of cruciferous vegetables or specific compounds in broccoli. Therefore, more research is needed.
- Carrot
Several studies have found that eating more carrots can reduce the risk of certain types of cancer.
For example, a review of five studies concluded that eating carrots reduces the risk of stomach cancer by up to 26% (4Trusted Source).
Another study found that high consumption of carrots reduced the risk of prostate cancer by 18% (5Trusted Source).
One study analyzed the diets of 1,266 participants with and without lung cancer. Currently, smokers who do not eat carrots have been found to be three times more likely to develop lung cancer than those who eat carrots more than once a week (6Trusted Source).
Include carrots in your diet a few times a week as a healthy snack or tasty side dish.
However, keep in mind that these studies show a link between carrot consumption and cancer, but do not account for other factors that may play a role.