Dietary carotenoids* have been linked to a lower risk of developing lung cancer, however, more research needs to be done to determine the effect of consuming beta-carotene through food on cancer prevention . Carrots, sweet potatoes, and dark leafy greens like kale and spinach are excellent sources of beta-carotene.
Note: Supplemental beta-carotene has not shown the same effect. In fact, it may increase cancer risk . It’s always best to get your beta-carotene from foods.
8. Fatty Fish
There is some research to suggest that including a few servings of fatty fish, such as albacore tuna, salmon, Atlantic herring, mussels, anchovies, and sardines, every week can reduce your risk for developing certain cancers. This is likely because of their high vitamin D and omega-3 fatty acid content, both of which are believed to reduce the risk of disease, including cancer [19,20].
Honorable Mentions
