Cancer now become a prevalent disease. Diet, smoking, sun or other dangerous radiation and sometimes viruses infection may be the cause of cancer. In many cases, It is death-causing, but now it can be controlled if one knows about it in its early stages. We can also reduce the risk of cancer by eating the right food, staying active, and avoiding smoking or tobacco ingestion.
Cancer is a disease caused due to changes in the genes of DNA and genes start producing extra cells unexpectedly and make a tumor or cluster of cells. Unknown and extra growth of cells is sometimes very much dangerous which also causes infections to nearby organs of the body where it started. That is the reason if you get to know early about cancer can able to get rid of this disease. vitamin E, vitamin C, the carotenoids, and selenium, are the main constituents that must be part of the diet for cancer patients that are helpful to defend the body against cancer disease. (1) Antioxidant fruit and vegetables are also much helpful for inhibiting the effect of cancer.
Here in this article, we will guide you about healthy food for cancer patients. So, you can recover from this acute disease early by using healthy food and with on-time proper treatment.
Apple is assumed as the most recommended fruit for any type of disease. Apples are a source of several phytochemicals, including flavonoids and phenolic acids. When compared with other commonly consumed fruits, apples had the second-highest level of antioxidant activity. Moreover, Vitamin C in apples accounts for only 0.4% of the total antioxidant activity, suggesting that most of the antioxidant activity of fruit and vegetables may come from flavonoids and phenolics in apples. However, cold-storage times can strongly affect the antioxidant activity and potential anticancer properties of apples. (8)
Carrots and Tomatoes
Both can be eaten as cooked or uncooked. Both carrots and Tomatoes are rich sources of carotenoid which is very good for cancer patients. As Epidemiological evidence showed that diets high in carotenoid-rich fruits and vegetables, and beta carotene, are associated with a reduced risk of lung cancer. (2)
Broccoli is used as a vegetable all around the world. It is from the cabbage family having high nutritional health benefits. Phytochemicals present in green Broccoli have health benefits with the presence of constituents including vitamin C, Omega-3 fatty acids, and immunity carotenoids which are healthful for cancer. It also has antioxidant and anticancer properties healthful for cancer patients. (5). Broccoli is assumed a super plant food used in a diet to get rid of cancer. Studies showed that it contains sulforaphane which is helpful in fighting cancer cells. The existence of cancer stem cells (CSCs) in breast cancer has profound implications for cancer prevention. The study evaluated sulforaphane, a natural compound derived from broccoli/broccoli sprouts, for its efficacy to inhibit breast CSCs and its potential mechanism. (11)
potatoes assumed as very good for the cancer patients. A study of antioxidant extracts from 5 potato lines was evaluated for antioxidant activity, total phenolics, chlorogenic acid, anthocyanin content, and in vitro anticancer capacity. Analysis showed that Mexican wild species S. pinnatisectum had the highest antioxidant activity, total phenolic, and chlorogenic acid content. The proliferation of colon cancer and liver cancer cells was significantly inhibited by potato antioxidant extracts. (3)
Strawberry is most likely to be used among all ages. It has excellent health benefits including antioxidant, anti-inflamatory, anti-cancer, and antimicrobial activities. Strawberry is a fruit-rich source of several nutritive and non-nutritive bio-active compounds helpful in various health-promoting and disease preventive effects. Studies have examined the benefits of strawberry consumption, such as prevention of inflammation disorders and oxidative stress, and protection against various types of cancer. (4)
Orange as we all know is a big source of Vitamin C. Vitamin C helpful for brain or immune health, which stops dividing cancer cells. A keen study showed many beneficial effects of vitamin C intake. The study approved that, Vitamin C deficiency is common in patients with advanced cancer and the most important factors determining plasma levels are dietary intake and markers of the inflammatory response. In the case of patients with low plasma concentrations of vitamin C have shorter survival. (6)
The egg is one of the most common eatable things everyone uses in their diet. An egg is a good source of proteins good for cancer patients. Research showed that a High protein diet (HDP) promotes improvement of lean body mass in the elderly without cancer, but the impact of high protein intake on muscle strength and mortality in cancer patients remains to be elucidated. This study evaluates the association between HPD on handgrip strength (HGS) and survival in older adults outpatients with advanced gastrointestinal cancer. (7)
There are no health benefits associated with being especially green beans have many health-beneficial constituents including protein, vitamins, fiber, folate, and numerous minerals. They are also consumed worldwide because of their wholesome nutritional properties Thus green beans are a good option for individuals looking for a healthy diet. It contains phytonutrients like carotenoids, phenols, and flavonoids. All these phytonutrients function both as antioxidants and anti-inflammatory agents in our body’s metabolism. Various research studies suggest that these phytonutrients help reduce the risk of a wide variety of chronic illnesses including cancer. (9)
Berries are well-known fruit especially used eat in European countries. It also helps to diagnose cancer. A patient with cancer must use berries in their diet to get well soon along with proper medication. Laboratory research approved that berries are a promising example of food-based cancer prevention. It contains many known chemopreventive agents such as anthocyanins and ellagitannins that can be greatly concentrated in freeze-dried berry powders. Based on berry research, this commentary presents the first reported stepwise scheme for the preclinical and clinical development of foodstuffs for cancer prevention. (10)