6 Cancer-Fighting Superfoods
Win the war
To reduce your risk of cancer, look no further than your fridge. “All the studies on cancer and nutrition point to eating plant-based foods for their phytonutrients and other special compounds,” says Richard Béliveau, PhD, chair in the prevention and treatment of cancer at the University of Québec at Montreal and author of Foods to Fight Cancer.
Aim for five to nine daily servings of all kinds of fruits and vegetables—especially these six superstars.
All cruciferous veggies (think cauliflower, cabbage, kale) contain cancer-fighting properties, but broccoli is the only one with a sizable amount of sulforaphane, a particularly potent compound that boosts the body’s protective enzymes and flushes out cancer-causing chemicals, says Jed Fahey, ScD. A recent University of Michigan study on mice found that sulforaphane also targets cancer stem cells—those that aid in tumor growth.
Helps fight: breast, liver, lung, prostate, skin, stomach, and bladder cancers
The more broccoli, the better, research suggests—so add it wherever you can, from salads to omelets to the top of your pizza.
All berries are packed with cancer-fighting phytonutrients. But black raspberries, in particular, contain very high concentrations of phytochemicals called anthocyanins, which slow down the growth of premalignant cells and keep new blood vessels from forming (and potentially feeding a cancerous tumor), according to Gary D. Stoner, PhD, a professor of internal medicine at The Ohio State University College of Medicine.
Helps fight: colon, esophageal, oral, and skin cancers
This juicy fruit is the best dietary source of lycopene, a carotenoid that gives tomatoes their red hue, Béliveau says. And that’s good news, because lycopene was found to stop endometrial cancer cell growth in a study in Nutrition and Cancer. Endometrial cancer causes nearly 8,000 deaths a year.
Helps fight: endometrial, lung, prostate, and stomach cancers
Their phytosterols (cholesterol-like molecules found in plants) have been shown to block estrogen receptors in breast cancer cells, possibly slowing the cells’ growth, says Elaine Hardman, PhD, associate professor at Marshall University School of Medicine in Huntington, West Virginia.
Helps fight: breast and prostate cancers
Phytochemicals in garlic have been found to halt the formation of nitrosamines, carcinogens formed in the stomach (and in the intestines, in certain conditions) when you consume nitrates, a common food preservative, Béliveau says. In fact, the Iowa Women’s Health Study found that women
with the highest amounts of garlic in their diets had a 50 percent lower risk
of certain colon cancers than women who ate the least.
Helps fight: breast, colon, esophageal, and stomach cancers
A study out of Michigan State University found that black and navy beans significantly reduced colon cancer incidence in rats, in part because a diet rich in the legumes increased levels of the fatty acid butyrate, which in high concentrations has protective effects against cancer growth. Another study, in the journal Crop Science, found dried beans particularly effective in preventing breast cancer in rats.
Helps fight: breast and colon cancers
What not to eat: Animal fats
While researchers are still trying to determine which foods have the most cancer- preventing benefits, we do know what not to eat if you want to protect yourself, says Cheryl Forberg, RD, author of Positively Ageless:
Animal fats: Meat, cheese, and butter can be rich in saturated fat, which has been linked to obesity—a big cancer predictor. Opt for leaner protein sources, such as fish, low-fat dairy, and those good-for-you beans.
What not to eat: Processed meats
A ballpark hot dog or a few slices of bacon once in a while won’t kill you, but don’t make them a staple of your diet. Some cured meats tend to be high in nitrites and nitrates, preservatives that can, in large amounts, potentially increase your risk of stomach and other cancers.
What not to drink: Excessive alcohol
Stop after one drink! Too much tippling is associated with an increased risk of cancers of the mouth, esophagus, and breast.
Harissa Shakshuka With Spinach & Chickpeas
Bring big flavor to the table with this Israeli-inspired dish. Cooking the eggs sunny-side up in a rich tomato sauce imbues them with umami, and a light crumble of feta adds a salty pop to every bite.
Dragon Fruit, Pineapple & Chia Smoothie Bowl
You can thank frozen dragon fruit puree for this vibrant knock-out of a bowl, and tropical toppings give it an I’m-on-holiday vibe, perfect for a chilly, blustery day. Want to make a vegan version? Use coconut yogurt in place of the Greek.