The Journal of the American Dietetic Associaiton published a new literature review on the role of fruit and vegetables in cancer prevention.
Results from 206 human epidemiologic studies and 22 animal studies were summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon.
The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables (onion family), carrots, green vegetables, cruciferous vegetables (broccoli, cabbage, cauliflower), and tomatoes.
Substances present in vegetables and fruit that may help protect against cancer include… a bunch of words very difficult to pronounce – and some more familiar… dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, 
-limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber.
Fill up on fruits and veggies!
Filed under: food, fruits, health, vegetables
