Nutrition is an important part of life, cancer treatment, recovery, and prevention. Food is one of the few things you can be in control of during your treatment. The oncology certified registered dietitians at the Stanford Cancer Center are here to help you make informed choices about nutrition, answer your nutrition-related questions, and help you to achieve and maintain good health.
Research indicates that fruits, vegetables, and cereal grains may interfere with the process of developing cancer.
The scientific community is continually studying the role of diet in the development of cancer. Many results are preliminary and more is being learned every day. Research is discovering that consumption of fruits, vegetables, and cereal grains may prevent the development of cancer of the oral cavity, larynx, esophagus, stomach, colon, lung, prostate, and rectum.
In addition to reducing the risk of developing cancer, the risk of developing heart disease, hypertension, obesity, diabetes, and other chronic diseases might also be prevented by eating more fruits and vegetables.
Although research studies are inconclusive at this time, preliminary evidence suggests that some components of food may play a role in decreasing the risk of developing cancer, including phytochemicals, antioxidants, and omega-3 fatty acids.
Learn more about different foods that can reduce your risk of developing cancer:
Broccoli, cabbage, collard greens, kale, cauliflower and Brussels sprouts are all cruciferous vegetables. This vegetable family contains powerful phytochemicals, including carotenoids, indoles and glucosinolates and isothiocyanates, which have been studied and shown to slow the growth of many cancers.