Foods that Help Fight Different Types of Cancer

One weapon against cancer is prevention, and the first step is with your diet and the types of food you eat. Dr. Trish Sexton, Associate Dean for Curriculum for the Kirksville College of Osteopathic Medicine, stopped by the set of Good Morning Heartland to break it down for us. WATCH VIDEO ABOVE to learn more.

Red Foods: Tomatoes have been shown to be protective against ovarian cancer, pancreatic cancer. Eating a half-cup of tomatoes five or more times a week may reduce your cancer by up to 60 percent.

Orange Foods: Protects against stomach cancer, slows breast cancer growth. Beta-carotene, responsible for the orange color in carrots and sweet potatoes, exhibits anti-carcinogenic effects on stomach cancer.

Yellow Foods: Citrus fruits are a powerful antioxidant shown to be protective against almost all cancer, especially throat, mouth and colon cancers. These foods are also rich in flavonoids.

Green Foods: There is abundant evidence that suggests eating cruciferous vegetables, like kale, cauliflower, broccoli and cabbage, is associated with a lower risk of stomach, ovarian, breast, colorectal cancers.

Neutral-Colored Foods: Think mushrooms, garlic, onions, shallots and chives, which belong to the onion family. They have been connected to lower levels of stomach cancer.

Other tips:

Eliminate Soda: Drink no more than one can of soda a week.

Reduce Processed Meats: Lunch meats, hot dogs, bacon and sausage are high in carcinogens.

Reduce Sodium: Avoid foods high in sodium, especially soy sauce and foods that are canned and packaged.