Cancer.

According to the Academy of Nutrition and Dietetics, half the men and one third of all women in the United States will develop some type of cancer in their lifetime. Genetics, lifestyle, and environmental factors may all contribute to the onset of the disease.

Some risk factors are controllable. The relationship between nutrition and cancer is not as clear as it is in the case of heart disease, but poor dietary factors are thought to be responsible for about one third of all cancer deaths.

Fruits and vegetables contain high levels of vitamin A, C, and selenium which are antioxidants that protect the body from carcinogenic effects.

Fruits and vegetables that contain fiber as well as phytochemicals such as lutein and lycopene play a role in cancer prevention.

Low fat diets reduce the risk of certain cancers, especially diets low in animal fat or saturated fats.

Obesity is related to higher incidents of some cancers.

Exercise decreases cancer risk.

Blueberries

Berries

Melons

Plums

Citrus

Peaches

Apricots

Mango

Papaya

Broccoli

Pepper

Tomatoes

Spinach

Carrots

Yellow squash

Veggie burgers

Nuts

Nut butter

Whole grain bread and cereals

Soy milk

Tofu