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Cancer-Preventing Foods Proven by Research to Help

Margaret Hayes2 min read
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Cancer-Preventing Foods Proven by Research to Help — Health
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Apple

Apple
Apples provide dietary fiber and polyphenols that interact with gut microbes, creating an environment that may help reduce cancer risk. Population studies have found links between apple consumption and a lower risk of breast cancer, according to the AICR.

Kale and Cancer

Kale and Cancer
Research shows that carotenoids in dark leafy greens like kale act as antioxidants and boost your body’s own antioxidant defenses. This system helps protect free radicals from damage that can lead to cancer. Kale’s vitamin C is also a powerful antioxidant that helps prevent the formation of cancer-causing substances in your body.

Blueberries

Blueberries
Blueberries are packed with phytochemicals and nutrients that have shown potential anti-cancer effects in lab tests. Several studies found that regular blueberry consumption boosts antioxidant activity in the blood and helps prevent DNA damage. While studies are limited and results vary, more research is needed to fully understand blueberries’ role. Still, the AICR recommends including them in your diet to help reduce cancer risk.

Grapes

Grapes
Studies have examined proanthocyanidins from grape seeds and skins. Lab tests suggest these compounds, or the gut microbes that produce them, may influence genes related to cancer development. Much work remains to understand if eating grapes truly affects cancer risk, but current findings are promising.

Coffee and Cancer

Coffee and Cancer
Online, you’ll find as many articles praising coffee’s cancer-preventing powers as warning about potential risks. According to the AICR, research shows coffee consumption lowers the risk of endometrial and liver cancers. Decaf coffee, while lower in caffeine and phenolic acids, still contains protective phytochemicals. Most human studies show similar reductions in cancer risk with both regular and decaf coffee. Concerns about acrylamide—a compound found in roasted coffee beans—are common, but it’s important to know there’s no link between dietary acrylamide and cancer risk in people. Lab animal studies showed effects only at much higher levels than what coffee drinkers consume, explains the AICR.
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