Foods that help the body become 'immune' to cancer.

New research suggests that increasing consumption of anti-inflammatory foods and limiting inflammatory foods (such as processed red meat) may help reduce the risk of colorectal cancer.

Below are groups of anti-inflammatory foods that experts recommend adding to your diet to help prevent colorectal cancer, according to Eating Well (USA).

Beans

Beans, lentils, and soybeans are high in fiber, which helps prevent constipation and nourishes beneficial bacteria in the colon. Eating two or more servings of beans per week reduces the risk of colorectal cancer by 32% compared to not eating beans.

This effect is attributed to the fermentable fiber and resistant starch in beans – substances that go straight to the colon almost undigested. There, bacteria will metabolize them into short-chain fatty acids, which have anti-inflammatory and oxidative stress-reducing effects.

Beans, lentils, and soybeans are rich in fiber, which helps prevent constipation and nourishes beneficial bacteria in the gut.

Photo: AI

Walnut

In addition to fiber, nuts also contain unsaturated fats, magnesium, zinc, and many plant compounds that have anti-inflammatory properties.

Walnuts, in particular, are rich in phenolic compounds, which have been shown to help inhibit cancer cell growth, reduce markers of tumor formation, and even slow down cellular aging.

Dark green leafy vegetables

Vegetables like kale, spinach, and collard greens can help neutralize the harmful effects of eating a lot of red meat – a factor that increases the risk of colorectal cancer by up to 15%.

People at high risk (high BMI, high red meat intake) who ate one cup of leafy greens daily for four weeks had lower levels of DNA damage and reduced signs of inflammation.

Berries

The characteristic red and blue colors of berries come from anthocyanins – pigments with strong anti-inflammatory and antioxidant properties.

A cup of berries each day at breakfast or as a snack can provide a steady supply of these protective compounds, helping to prevent inflammation in the first place.

Berries may mitigate the negative effects of diets high in red and processed meats, and may also inhibit colon cancer cells.

Flax seeds

They are rich in fiber, which aids digestion and reduces the risk of colon cancer. Additionally, flaxseeds contain lignans – a type of polyphenol with strong anti-cancer properties.

It also provides alpha-linolenic acid (ALA) – a precursor to anti-inflammatory compounds in the body.

It's best to chew flax seeds thoroughly or use them ground to maximize nutrient absorption, because swallowing them whole will cause many valuable nutrients to be missed.

Other methods to reduce the risk of colorectal cancer.

Eat plenty of fiber : Vegetables, fruits, beans, and whole grains not only help with bowel movements but also contain many antioxidants and bioactive compounds that have anti-cancer effects.

Maintain physical activity : Exercise disrupts the mechanisms by which cancer develops and spreads, thus benefiting prevention.

Monitor symptoms : Don't ignore signs such as changes in bowel habits, blood in the stool, persistent abdominal pain, or unusual weight loss. Early detection is especially important as the incidence of colorectal cancer in young people is increasing.

Don't delay screening : Health organizations recommend starting screening at age 45. If detected early, the survival rate is over 90%, but if the disease is allowed to spread, this rate drops to only about 16%.

Source: https://thanhnien.vn/nhung-thuc-pham-giup-co-the-mien-nhiem-voi-ung-thu-18525090710433132.htm