Which diet is linked to a decreased risk of cancer?

A diet rich in fruits and vegetables is associated with a decreased risk of cancer for several reasons. First, fruits and vegetables are packed with essential vitamins, minerals, and antioxidants, which play a crucial role in protecting the body from oxidative stress and inflammation, both of which are linked to cancer development. Antioxidants, such as vitamins C and E, as well as phytochemicals found in plants, can help neutralize harmful free radicals in the body.

Additionally, fruits and vegetables are high in dietary fiber, which contributes to better digestive health and may help lower the risk of colorectal cancer specifically. Fiber aids in maintaining a healthy gut microbiome, which is increasingly recognized as playing a role in overall health, including cancer prevention.

Eating a variety of fruits and vegetables also tends to promote a diet lower in processed foods and unhealthy fats, which can further reduce cancer risk. Overall, the protective effects of a diet abundant in plant-based foods underscore its importance as part of a cancer-preventive lifestyle.