March marks National Nutrition Month, making it the perfect time to pay attention to your diet and possible improvements. Food gives you the energy to ensure optimal physical function, but what you consume may also play a role in how likely you are to develop certain kinds of cancers. Here’s a closer look at how various foods hurt or help you. 

The Link Between Obesity & Cancer

What you eat is directly linked to your weight. When you consume more calories than you burn, you gain pounds. Obesity is linked to an increased risk of cancers of the liver, colon, and gallbladder—as well as other illnesses, such as heart disease and diabetes. Healthy food choices that are low in fat, cholesterol, and refined sugar help keep your weight in check and protect your health.

Foods Linked to an Increased Risk

Studies indicate that sugar and refined carbohydrates may increase the risk of colorectal and breast cancers. Meanwhile, the World Health Organization defines red meat as a carcinogen.

Instead, opt for fresh—not processed—foods, and look to lean proteins like fish and poultry. High dairy consumption may also up the risk of prostate cancer, so try to switch it up with alternatives like soy milk.

Foods Linked to a Lowered Risk

Other foods may decrease your risk, such as higher vegetable and fruit consumption. Chow down on leafy greens, bell peppers, cauliflower, and cabbage—diversity ensures you won’t get bored. Garlic also appears to have cancer-fighting properties, as does fish. Incorporate these goods in your diet to enhance well-being. 

Alaska Oncology and Hematology, LLC of Anchorage gives adults with cancer and blood disorders high-level, individualized care in a comfortable, friendly atmosphere. Their compassionate team will treat you with respect, listening to your concerns and providing tailor-made solutions that meet your needs. Get essential patient information online and schedule an appointment by calling (907) 279-3155.