Eating Five Colors of Fruits and Vegetables Can Prevent Cancer, Say Experts

According to the research, following a proper diet can reduce the risk of cancer by 30 to 50 percent. In medical terms, this method is known as ‘Metabolic Reprogramming,’ a promising concept recently highlighted in a report by Anandabazar.

Researchers explain that cancer cells grow at an extraordinarily rapid rate, requiring immense amounts of energy to sustain their division. Sugar and processed carbohydrates—such as pizza, burgers, and cookies—spike insulin levels in the body, essentially acting as fuel for cancer cell proliferation. By altering the diet and cutting off this nutrient supply, cancer cells begin to die due to energy deprivation. Scientists describe this process as "starving the cancer cells."

To maintain health and combat cancer, experts recommend consuming fruits and vegetables of at least five different colors (Red, Yellow, Green, Orange, and Purple) daily. Foods like carrots, tomatoes, broccoli, and kiwi are rich in vitamins and minerals that provide vital cellular protection. Additionally, plant-based proteins such as lentils, almonds, chia seeds, and flaxseeds are effective in inhibiting the growth of cancer cells. Curcumin found in turmeric and allicin in garlic have also been identified as powerful preventive agents. Furthermore, the sulforaphane in broccoli, polyphenols in green tea, and lycopene in tomatoes play specialized roles in DNA protection and tumor prevention. To remain cancer-free, experts strongly emphasize the total elimination of excess sugar and processed foods made from refined flour (maida) from the daily diet.