In the fight against cancer, there is a surprising tool in the arsenal: the food we eat. That’s because some nutrients in food have been found to play a role in preventing cancer, and it’s relevant because the World Cancer Research Fund reports that 30 to 50 percent of cancer cases are preventable, putting a focus on stopping cancer from developing in the first place.
Xiang-Dong Wang, a senior scientist and associate director of the Jean Mayer USDA Human Research Center on Aging at Tufts, studies how food can help prevent cancer development, particularly lung, liver, and colon cancer.
Although the rate of most cancers is dropping, there is increasing concern about the rise in both incidence and death rate of liver cancer in the United States, partially due to the parallel rise in nonalcoholic fatty liver disease, obesity, and diabetes.
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