February 4 is observed as World Cancer Day. It is 25 years since the Charter of Paris Against Cancer was signed at the World Summit Against Cancer for the New Millennium
Higher proportion of greens on your plate can help stave off cancer; but there is no need to shun meat and eggs altogether. Moderation is key.
Cruciferous vegetables such as kale, cabbage, cauliflower, turnips and radishes are known to protect cells from DNA damage that can predispose them to cancerous growth. These vegetables are also known to have properties that can make potential carcinogens less lethal. In some studies they have been found to have effect on the incidence of breast and lung cancers. February 4 is observed as World Cancer Day to mark the anniversary of the signing of the Charter of Paris Against Cancer was signed at the World Summit Against Cancer for the New Millennium 25 years ago.
According to Rachel C. Miller, a registered dietitian at the University of Kentucky Markey Cancer Center, there is existing evidence to suggest that a plan based diet can lower cancer risk. “Plant foods are powerful cancer fighters. They contain natural compounds called phytochemicals and antioxidants that work together to keep our cells healthy and protect them from damage. Colorful fruits and vegetables are especially rich in these protective compounds. A plant-based diet helps maintain a healthy weight. Excess body weight increases risk for several types of cancer, and plant foods are naturally low in calories and high in fiber while being filling and satisfying,” Miller has written in a piece circulated by the University.
She also says that this does not mean one needs to entirely shun meat. “This approach is flexible – you can still enjoy lean proteins like chicken, fish, eggs and low-fat dairy. The key is to fill most of your plate with plant foods first,” is her take.
In 2024 a study in Korean women reported that a diet rich in green and white coloured fruits and vegetables may lower the risk of breast cancer. A study by researchers from the School of Public Health at Imperial College London found that people consuming leafy greens, such as spinach, cabbage and broccoli could have a significantly reduced risk of colorectal cancer.
