Eat Brightly Colored Fruits and Veggies
Colorful fruits and vegetables have compounds called phytochemicals that inhibit inflammation. Inflammation may fuel cancer growth and other disease processes. Phytochemicals in plant foods may also inhibit the growth of cancer cells. A diet high in colorful, antioxidant-rich fruits and vegetables helps protect the body from a variety of chronic diseases including heart disease, diabetes, cancer, and more. Include a mix of green, yellow, orange, red, and purple foods in your diet every day. Reach for leafy greens, butternut squash, oranges, cruciferous vegetables (broccoli, cabbage, and kale) and other colorful types of produce daily to get vitamin C, beta-carotene, and other nutrients. Eating a diet that includes cruciferous vegetables may also lower your risk of breast cancer.
Colorful produce is a cornerstone of a cancer prevention nutrition plan. Eating this way also reduces the risk of heart disease and boosts the immune system. A plant-based diet is one that is centered on colorful produce, tubers, legumes, and whole grains that limits or excludes meat, eggs, refined flour, refined sugar, oil, and dairy products.