Cancer-fighting foods: Food choices and cancer risks

Article Abstract:

Plant-based foods play a significant role in potential cancer-risk reduction and avoiding certain animal-based foods that are increasingly viewed as potential promoters of certain cancers, could also be an important step. The National Cancer Health Institute and other government and private agencies promote eating at least five servings a day of a variety of colorful fruits and vegetables that possibly help reduce the risk of stomach, prostate, pancreatic, endometrial and breast cancers.

United States, Vegetables, Vegetable and Melon Farming, Pesticide and Other Agricultural Chemical Manufacturing, Agricultural chemicals, not elsewhere classified, Vegetables and melons, Vegetable Crop Insecticides, Risk factors, Breast cancer, Nutritional aspects, Diet therapy

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Salads: try different vegetables to add interest and nutrients

Article Abstract:

The National Cancer Institute recommends at least five servings of fruit and vegetables each day, but iceberg lettuce is not a good choice. More nutritious salad ingredients include romaine, spinach and arugula.

Salads, Greens, Edible, Leafy vegetables

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Fruits and vegetables: eat five a day every day

Article Abstract:

Five servings of fruits and vegetables daily help to control weight and reduce risk of coronary heart disease and cancer. Fruits and vegetables provide beta carotene, vitamins C and E, phytochemicals and fiber.

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