How Food Affects Cancer

Eating for cancer prevention depends on knowing which foods can damage body cells and which foods can protect cells from damage.

I’ve heard people say that they believe cancer is unavoidable It’s true that we inherit a tendency to develop certain cancers, but scientists estimate that only about 5 percent of all cancers have a genetic origin. On the other hand, about 35 percent of cancers are related to nutritional factors. (To fill in the numbers, about 30 percent of cancers are thought to be related to tobacco use, and the remaining 30 percent are attributed to all remaining factors, including bacterial and viral infections, pollution, radiation, and occupational hazards.) Some foods can damage body cells, setting them up for precancerous changes, while other foods protect cells from damage. Cancer prevention depends on knowing the difference.

Look Years Younger With These 4 Foods

Sweet Potatoes
Sweet potatoes are a dynamite source of beta-carotene (their bright orange color is a dead giveaway). Your body converts beta-carotene to vitamin A, a nutrient that helps to continually generate new, healthy skin cells. I like to turn sweet potatoes into crispy oven-baked french fries: Cut peeled potatoes into ¼-inch strips and spread them in a single layer on a baking sheet coated with oil spray. Mist the fries with oil spray and season with salt, black pepper, or any other seasonings (ground cinnamon, curry powder, and chili powder are all fun options). Bake in a 400° oven for 20 minutes, flipping the fries halfway through. Finish your fries under the broiler for 5 minutes to get them extra crispy!



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