Maintaining a healthy weight is key to reducing the risk of cancer, hence this requires us to make major changes in our lifestyle by reducing our calories intake on a daily basis from our choice on foods and drinks. Several foods have been proved to reduce the risk of cancer, today we shall be looking at three of these foods so that we can incorporate them in our daily meals:

Omega-3 fatty acids

Omega-3 fatty acids have been found to reduce the risk of cancer especially breast cancer, the three types of omega-3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA). The human body is capable of producing all the fatty acids it needs, except for alpha-linolenic acid (ALA). This has to be consumed from our diet and it’s therefore characterized as an “essential fatty acid”. Omega- 3 fatty acids are found in Nuts and Seeds these include walnuts, chia and flaxseeds, butternuts, cashews, hemp seeds and hazelnuts, vegetables especially green leafy ones, include Brussels sprouts, kale, spinach and watercress. Vegetables should make regular appearances in your diet considering how much fiber and other nutrients they contain. There are also oils that contain omega-3s to some degree these include, mustard oil, walnut oil and hemp oil.


Soy is another food that has been proved to reduce cancer risk naturally, especially when it comes to prostate cancer. Soy foods contain isoflavones that regulate how the body responds to estrogens produced naturally by men and women. Soy foods also are associated with lower rates


Tomato’s is another secret ingredient in our kitchen that reduces cancer risk naturally; tomatoes are a top source of lycopene. Lycopene is a free radical-fighting antioxidant that prevents free radicals from attaching to your cells and wreaking havoc on your immune system. Lycopene helps prevent prostate, lung, and stomach cancers reduce the risk of pancreatic, colorectal, esophageal, breast, and cervix cancer guava, watermelon, and pink grapefruit contain lycopene too.

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