According to the American Cancer Society, colon cancer is the 3rd most common cancer in the United States. The exact cause of colon cancer is unknown, but the researchers identified certain risk factors.
Some risk factors for cancer are genetic, while other risk factors are related to one’s lifestyle and diet. Here are some foods that contain anti-cancer potential.
Foods that Prevent Colon Cancer:
1. Cruciferous Vegetables
These vegetables include broccolini, broccoli, cauliflower, Brussels sprouts, bok choy, cabbage, parsnips, kale, rutabagas, turnips, and kohlrabi, are included in the most powerful cancer fighters. These vegetables contain various compounds that get rids of cancer-causing substances before they cause damage to cell DNA.
Studies have shown that individuals who consume cruciferous vegetables have reduce the risk of developing colon cancer, as compared to those who eat the least.
Consume at least 4 ½-cup (125 mL) servings each week.
2. Dairy Foods
Calcium and vitamin D, may help in keeping colon cancer away. You can add low-fat drinks and dairy foods that are rich in calcium to your menu. These include cheese, milk and yogurt.
You can try to get at least 1200-1500 milligrams of calcium daily, from either 3-4 servings of calcium supplement or dairy.
Taking ginger root supplement for at least 28 days help in reducing colon inflammation by at least 28%, according to Cancer Research Prevention. Colon inflammation was linked with the development of tumors.
It is recommended that you take 2-gram ginger root supplement or consume 2 tablespoons of fresh ginger with meals everyday, according to the study researchers’ recommendation.
4. Black or Green Tea
Lab studies showed that the compounds present in tea help disable cancer-causing agents. Also, it prevents the growth of cancer cells and fighting them to self-destruct.
Among more than 35,000 women in the Iowa Women’s Health study, participants who drank 2 or more cups of tea daily, were almost 30% less likely to develop colon cancer, as compared to those who rarely drank tea. Also, while the participants primarily drank black tea, green tea contains even more of the antioxidant compounds, known as catechins, that appear to work the magic.
It is best to brew your own tea. Commercially bottled teas generally contain less than 5% of the antioxidant compounds present in brewed tea.
5. Onions and Garlic
Both onions and garlic contain sulfides, which help in clearing carcinogens and fights cancer cells that develop. In Iowa Women’s Health Study, women who ate 1-2 cloves of garlic per week had a 32% lower risk of colon cancer, as compared to women who rarely ate garlic.
Also, as per a study that looked into vegetable and fruit consumption among more than 650 people in South Australia, onion eaters have reduced their risk by 28-52%.
Consuming about ½ cup (125 mL) of onions and a couple of garlic cloves, at least a few times per week, may help lower your cancer risk.
According to Mens Health, a vitamin D deficiency may be a contributing to colon cancer, as suggested by recent research. At least 3 ounces of sockeye salmon, or half of a typical portion, contains 112% of your recommended daily value of vitamin D. Only a few other foods come close to its D potency.
7. Whole Grains
Choose whole-grain or whole wheat breads, pastas, and rice. Whole-grain products are loaded with nutrients and fiber that may help in fighting colorectal cancer.