The American Association for Cancer Research advises against the regular consumption of fried and grilled foods (especially charred items) and recommends limiting the intake of fats from red meat and dairy products, as these are significant sources of cancer-causing agents.
 |
| Grilled meat contains many cancer-causing agents (Photo: ND) |
Alcoholic beverages such as wine and coffee are also enemies to avoid, as they can “burn” essential nutrients needed to combat cancer cells.
Ms. Sharon Saka, a culinary expert in Suffern, New York, states that meals rich in grains, vegetables, and fruits can make a significant difference in the fight against cancer. Numerous studies have shown that higher levels of beta-carotene from carrots in the bloodstream correlate with better skin protection and increased resistance to UV rays, which effectively helps to prevent the early development of cancer cells.
According to research conducted by a group of Australian scientists, tomatoes are rich in vitamins A and C, as well as fiber, which can reduce the risk of esophageal, digestive tract, and prostate cancers.
A cancer risk-reducing diet might include beans, cruciferous vegetables such as cabbage and broccoli, leafy greens, perilla, oranges, pears, and apricots. Broccoli, yogurt, and legumes can also help inhibit the development of cancer precursors.
Physical activity is considered a “golden factor” in reducing the risk of cancer. Don’t forget to dedicate 4 to 5 days a week to 30 minutes of exercise each day to enhance your ability to prevent cancer and other diseases.
KHÁNH NHƯ
