Why do fruits and vegetables help prevent certain cancers?
Of all the dietary factors thought to be related to cancer, the research evidence is most consistent for the association between increased consumption of fruits and vegetables and reduced risk of a variety of cancers. The evidence is strongest for digestive (oral, larynx, esophagus, stomach, colon, rectum) and respiratory cancers. The vitamins, fiber, carotenoids, or other components in fruits and vegetables such as phytochemicals may be responsible for this protective effect. Phytochemicals are non-nutritive components of plants that have properties, which help reduce the risk of developing certain cancers. Fruits and vegetables are rich sources of Vitamin A, Vitamin C, and fiber and contain many other compounds: micronutrients like selenium; antioxidants like carotenoids; and phytochemicals like indoles, isothiocyanates, flavonoids, phenols, allium compounds, and limonene. Hyson D. The health benefits of fruit and vegetables for better health. Wilmington, DE: Produce for Better Healt
