Research suggests that eating lots of fruits and vegetables may provide some protection against several types of cancer. Studies have revealed that the risk of getting cancer associated with the lowest intakes of fruits and vegetables is twice as high as that associated with the highest intakes. This association holds for several types of cancer, including cancers of the breast, colon, pancreas and bladder.

So is; It has been shown, for example, in breast cancer that women who eat a lot of fruits and vegetables every day may have a lower risk of breast cancer, especially aggressive tumors, than those who consume less vegetables, according to a new study conducted by researchers at the TH Chan School of Public Health in Boston, United States. Cruciferous vegetables such as broccoli and yellow and orange vegetables stand out especially.

Explanation:

The plant-based foods that the researchers studied for cancer prevention are:

Cruciferous vegetables. They include broccoli, cauliflower, cabbage, Brussels sprouts, Chinese cabbage, and green cabbage. Frequent consumption of these foods is associated with a reduced risk of cancer.

Studies show that cruciferous vegetables provide protection against:

- Head and neck cancer.

- Esophagus cancer.

-Stomach cancer.

Several laboratory studies suggest that cruciferous vegetables help regulate enzymes that protect against cancer. Studies also show that cruciferous vegetables can stop the growth of cancer cells in other ways. But these effects can differ between cells, laboratory animals, and people.

Lycopene. This carotenoid is found in products derived from tomato. Other important sources of lycopene are pink grapefruit, watermelon, and apricot.

Studies show that lycopene can provide cancer protection from:

-Lung

-Stomach

-Prostate

-Colon

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