Foods which can lower the risk of Cancer and helpful to it patients

Foods for Cancer Patient

                       
What you eat can affect many aspects of your health drastically, including your risk of developing chronic diseases such as heart disease, diabetes, and cancer.
Especially cancer developing chronic diseases such as heart disease, diabetes, and cancer.

Many foods contain beneficial compounds that might help to diminish cancer growth. There are also several studies that show a higher intake of certain foods may be associated with lower disease risk. This article will explore the research and look at foods that might decrease your cancer risk. 

1-- Carrots: Several studies have found eating more carrots to be linked to a reduced risk of certain cancer types. An analysis for example looked at the results of five studies and concluded that eating carrots could reduce the risk fo stomach cancer by as much as 26 percent.
Another study found that a higher carrot intake was associated with a lower 18 percent chance of developing prostate cancer.
One study looked at 1266 participants' diets with and without lung cancer, It found that current smokers who did not eat carrots were three times more likely than those who ate carrots more than once a week to develop lung cancer. 
Try to incorporate carrots into your diet just a few times a week as a healthy snack or delicious side dish, to increase your intake and potentially reduce your cancer risk.
Nevertheless, remember that these studies show an association between carrot intake and cancer, but do not take into account other factors that may play a role. 

2-- Broccoli: Brocolli contains sulforaphane, a compound of plants found in cruciferous vegetables that can have potent properties for anti-cancer. One test-tube study showed that sulforaphane reduced breast cancer cells by up to 75%.
Similarly, an animal study found that sulforaphane treatment of mice helped kill cancer cells in the prostate and reduced tumor volume by more than 50%. 
A higher intake of cruciferous vegetables such as broccoli may be linked to a lower risk of colorectal cancer, some studies have found. 
An analysis of 35 studies showed a lower risk of colorectal and colon cancer associated with eating more cruciferous vegetables. It may come with some cancer-fighting benefits, including broccoli with a few meals per week. Keep in mind, however, that the research available has not examined directly how broccoli can affect human cancer. 
Rather, it was limited to test-tube, animal, and observational studies that either investigated the effects of cruciferous vegetables or the effects in the broccoli of a specific compound. So we need more studies.

3--Berries: Berries contain high levels of anthocyanins, plant pigments that have antioxidants properties, and may be associated with reduced cancer risk. In one human study, 25 people with colorectal cancer were treated for seven days with bilberry extract, which was found to reduce cancer cell growth by 7%.
Another small study gave oral cancer patients freeze-dried black raspberries and showed that it reduced levels of certain markers associated with cancer progression.
Another animal study similarly showed that giving rats a berry extract was found to inhibit several cancer biomarkers.
Based on these findings, Including one serving or two berries, each day in your diet can help inhibit cancer development.
Keep in mind that these are animal and observational studies that examine the effects of a concentrated dose of berry extract and require more human research. 

4--Beans: Beans are high in fiber, which can help protect against colorectal cancer. One study followed 1905  people with a history of colorectal tumors and found that those who consumed more cooked, dried beans tended to have reduced risk of recurrence of tumors. 
An animal study also found that feeding rats with black beans or marine beans and then inducing colon cancer blocked cancer cells by up to 75%
Eating a few portions of beans each week can, according to these results, increase your fiber intake and help lower the risk of developing cancer. 

5--Cinnamon: The health benefits of cinnamon, including its ability to reduce blood sugar and ease inflammation are well known. Additionally, some test-tube and animal studies have found that cinnamon can help block cancer cells from spreading.
A test-tube study found that cinnamon extract has been able to decrease cancer cell spread and induce death. Another test-tube study showed that essential cinnamon oil suppressed the growth of cancer cells in the head and neck, as well as significantly reduced tumor size.
An animal study also showed that cinnamon extract caused tumor cell death and also decreased the number of tumors that grew and spread. Including 1/2-1 teaspoon (2 to 4 gms ) of cinnamon in your daily diet can be beneficial in the prevention of cancer, as well as other benefits such as reduced blood sugar and reduced inflammation.
Nevertheless, more studies are needed to understand how cinnamon can affect human cancer development. 

6--Nuts: Research has found eating nuts can be linked to a lower risk of certain cancer types.
for example, a study looked at 19386 people's diets and found that eating more nuts was associated with a reduced risk of cancer death.
Another study followed 30708 participants for up to 30 years and found that regularly eating nuts was associated with a reduced risk of colorectal, pancreatic, and endometrial cancers. Other studies have found that particular types of nuts may be associated with a lower risk of cancer.
For example, in those with low selenium status Brazil nuts are high in selenium, which can help protect against lung cancer. Similarly, one animal study showed that feeding mice walnuts reduced breast cancer cell growth by 80% and reduced tumor numbers by 60%.
These results suggest that adding a serving of nuts to your diet every day may lower your risk of future cancer development. More human studies are still needed to determine if nuts are responsible for this association or if other factors are involved. 

7--Olive oil: Olive oil is loaded with health benefits so its no wonder it's one of the staples of the Mediterranean diet. Several studies have even found that greater olive oil intake can help protect against cancer.
A massive review of 19 studies showed that people who consumed the most olive oil had a lower risk of developing breast cancer and digestive cancer than those with the lowest intake. 
Another study examined the cancer rates in 28 countries worldwide and found that areas with higher olive oil intakes had lower rates of colorectal cancer. Swapping out other oils for olive oil in your diet is a simple way of taking advantage of its health benefits. You can drizzle it over salads and cooked vegetables, or try to use meat, fish or poultry in your marinades.
Although these studies show that there may be an association between the intake of olive oil and cancer, other factors are also likely involved. More studies are needed to examine the direct effects of olive oil in humans on cancer.

8--Turmeric: Turmeric is a spice well known for its properties which promote health, Curcumin, its active ingredient, is a chemical whose effects are anti-inflammatory, antioxidants and even anticancer. One study examined the effects of curcumin on 44 patients suffering from colon lesions that could have become cancerous. 4 gms of curcumin per day reduced the number of lesions by 40% after 30 days.
Curcumin was also found in a test tube study to diminish the spread of colon cancer cells by targeting a specific cancer-related enzyme. Another study of the test showed that curcumin helped kill cancer cells in the head and neck.
Other test-tube studies have also shown that curcumin is effective in slowing the growth of lung, breast, and prostate cancer cells. Target to get at least 1/2-3 teaspoons (1-3 gms) of ground turmeric per day for the best result. Use it as a soil spice to add flavor to foods and combine it with black pepper to increase absorption. 

9--Citrus fruit: In some studies, eating citrus fruits like lemons, limes, grapefruits, and oranges was associated with a lower risk of cancer. One large study found that participants who ate more citrus fruit had a lower risk of developing digestive and upper respiratory cancers.
A review of nine studies also found that higher intakes of citrus fruits were associated with a reduced risk of pancreatic cancer. 
Finally, a review of 14 studies showed that intakes of citrus fruit, or at least three portions per week, reduced the risk of stomach cancer by 28%.
These studies suggest that you may lower your risk of developing certain types of cancer including a few portions of citrus fruit in your diet each week. Keep in mind that these studies do not take into account other factors that may be involved. We need more studies on how citrus fruits specifically affect the development of cancer.

10--Garlic: The active component in garlic is allicin, a compound that in multiple test-tube studies has been shown to kill cancer cells. Several studies have found an association between the intake of garlic and lower risk for certain cancers. 
One study of 543220 participants found that those who ate lots of allium vegetables, like garlic, onions, leeks, and shallots, had a lower risk of stomach cancer than those who rarely consumed them. 
A study of 471 men found a higher intake of garlic associated with a lower risk of prostate cancer. 
Another study found that participants who ate a lot of garlic, along with fruit, deep yellow vegetables, dark green vegetables, and onions, were less likely to develop colorectal tumors. This study did not however isolate the effects of garlic.
Based on these findings, including 2-5 gms of fresh garlic almost one clove in your daily diet can help you take advantage of its health-promoting properties. 
Nevertheless, despite the promising results showing an association between garlic and reduced cancer risk, more studies are needed to examine whether other factors play a role.

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