Foods That Fight Cancer
Dark Green Leafy Vegetables
Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids such as lutein and zeaxanthin, along with saponins and flavonoids.
According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods containing carotenoids probably protect against cancers of the mouth, pharynx and larynx.
Researchers believe that carotenoids seem to prevent cancer by acting as antioxidants – that is, scouring potentially dangerous “free radicals” from the body before they can do harm. Some laboratory research has found that the carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.
The 2011 AICR/WCRF Continuous Update Report on Colorectal Cancer found that foods containing dietary fiber reduce one's chances of developing colorectal
AICR has funded research on the following topics relating to dark green leafy vegetables and the cancer-fighting components they contain. Click each topic to search for relevant AICR-funded research studies performed to date.