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Cancer-Fighting Foods
Your Best Defense for Staying Healthy
By Kristi Patrice Carter
The Lowdown on Low-fat
Why is it important to eat a low-fat diet and avoid excess fat? "Although fat is an essential nutrient which provides our bodies with energy and cushions our vital organs, too much fat is not good," Rhodes says. "If we have a diet laden with too much fat, abnormal cell divisions may occur, which could increase our risk of colon, breast and prostate cancer. Therefore, meat-based diets are potentially very dangerous and must be limited." "A healthy diet is one low in fat," says Michelle Williams, a food preparation and dietary consultant for Cook County Hospital. "You can easily lower your fat intake by eating less red meat (beef, pork or lamb); buying skim milk, low-fat dairy products such as yogurt and sour cream; purchasing lean cuts of meat and trimming excess fat before cooking; supplementing rich sauces with natural seasonings, spices and herbs; using egg whites instead of whole eggs; skimming excess fat off chilled soups and stews before eating; using low-fat margarine, salad dressing and mayonnaise; and using vegetable oil in place of melted butter."
Cancer-preventing Foods
Another important element in a healthy diet is eating more fruits, vegetables and fiber. "Fruits and vegetables are high in fiber, low in fat and contain protective vitamins and minerals. They are a rich source with natural antioxidants, such as vitamins C and E and beta carotene, and may help block cell damage caused by free radicals. They also contain vitamin B (folic acid) which may inhibit the transformation of normal cells into malignant cells and strengthens your immune system. Fruits and vegetables also contain phytochemicals (naturally occurring plant chemicals) which appear to prevent some cancers and inhibit spread of malignant cells," Rhodes says. "And fiber is important because it increases the movement of digested food through your intestines and ultimately reduces the amount of time your colon is exposed to cancer-promoting substances formed during digestion." 
