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Which vegetables reduce the risk of cancer by up to 20 percent

2024-03-26T08:55:57.087Z

Highlights: Which vegetables reduce the risk of cancer by up to 20 percent. Eat often whole grains, legumes, fruits and vegetables. Limit your diet to high-calorie foods (high in fat or sugar) and avoid sugary drinks. Avoid processed meat, eat less red meat and foods high in salt, and reduce your alcohol consumption. The German Cancer Research Center recommends “five portions of carrots per week” A recent publication also sheds light on the effect of vegetables on therisk of cancer.



As of: March 26, 2024, 9:40 a.m

By: Juliane Gutmann

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The role of vegetables in cancer prevention is continually discussed.

A study shows which popular vegetables protect particularly well against cancer.

A balanced diet is considered the key to good health.

But what does that mean exactly?

The

International Agency for Research on Cancer

(IARC) of the

World Health Organization

(WHO) recommends the following anti-cancer diet: Eat often whole grains, legumes, fruits and vegetables.

Limit your diet to high-calorie foods (high in fat or sugar) and avoid sugary drinks.

Additionally, avoid processed meat, eat less red meat and foods high in salt, and reduce your alcohol consumption.

According to the German Cancer Research Center,

this recommendation is

based on hundreds of individual studies.

The study authors recommend “five portions of carrots per week”.

A recent publication also sheds light on the effect of vegetables on the risk of cancer.

The British study, led by Charles Ojobor of the

Population Health Sciences Institute

at

Newcastle University

in the United Kingdom, found that ingredients in carrots have strong cancer-preventing effects.

“For our study, we looked at different types of cancer and our analysis found that people who eat five servings of carrots a week had a 20 percent lower risk of developing cancer,” Ojobor was quoted as saying in a press release from Newcastle University.

Carrots, peppers or celery: vegetables prevent cancer.

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“We examined carrots because of their content in (...) secondary plant substances, polyacetylenes, which are colorless but have strong effects on cancer,” continued the study leader.

For his research, he and his team conducted a systematic review and meta-analysis of nearly 200 studies and 4.7 million participants.

An important result of the survey: It is not the carotenes, but the whole carrot that has an anti-cancer effect when consumed in sufficient quantities.

This article only contains general information on the respective health topic and is therefore not intended for self-diagnosis, treatment or medication.

It in no way replaces a visit to the doctor.

Our editors are not allowed to answer individual questions about medical conditions.

Source: merkur

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