4. Vegetables from the Onion family (Allium)
Onions, garlic, leeks, shallots — they all contain substances with strong anti-cancer effects. Studies have linked their regular consumption to a lower risk of bowel cancer. In a Chinese study, people who regularly ate garlic and onions had a 79% lower risk of colorectal cancer.
5. Wakame (edible seaweed)
This seaweed is rich in iodine and contains compounds that have been shown to inhibit the growth of breast, kidney, and colon cancer cells in laboratory experiments. Although human studies are still limited, wakame is thought to be beneficial for the thyroid and for the prevention of a number of diseases.
6. Foods rich in lycopene
Tomatoes, watermelon, grapefruit, papaya, and red peppers are excellent sources of lycopene , a carotenoid with powerful antioxidant properties. It is associated with a reduced risk of prostate, lung, and colon cancer. Interestingly, tomato sauces and pastes contain more lycopene than raw tomatoes.
7. Foods rich in beta-carotene
Carrots, sweet potatoes, spinach, and kale contain beta-carotene , a precursor to vitamin A and a powerful antioxidant that may lower the risk of lung cancer. Experts recommend getting it through natural foods rather than supplements, as synthetic beta-carotene can have the opposite effect.
8. Oily fish
Salmon, sardines, herring, tuna, and anchovies are all rich in omega-3 fatty acids and vitamin D. These substances support cell health and may reduce the risk of some types of cancer.
