PHOENIX -- The best weapon against cancer is prevention. Healthy food choices are a great first step. But some foods are better than others in the fight against certain types of cancer.
Doctor Art Mollen says it boils down to eating the "colors of the rainbow."
-Tomatoes have been shown to be protective against ovarian cancer, pancreatic cancer
-Eating a half-cup of tomatoes five or more times a week may reduce your cancer by up to 60 percent
-Eat at least once a day
-Protects against stomach cancer, slows breast cancer growth
-Beta-carotene, responsible for the orange color in carrots and sweet potatoes, exhibits anti-carcinogenic effects on stomach cancer
-Consume these orange foods at least twice a week
-Citrus fruits are a powerful antioxidant shown to be protective against almost all cancer, especially throat, mouth and colon cancers
-These foods are also rich in flavonoids
-Add these fruits to your diet at least once a day
-There is abundant evidence that suggests eating cruciferous vegetables, like kale, endive, bok choy, cauliflower, broccoli and cabbage, is associated with a lower risk of stomach, ovarian, breast, colorectal cancers
-Think mushrooms, garlic, onions, shallots and chives, which belong to the onion family. They have been connected to lower levels of stomach cancer.
-Limit it to 10 grams of lactose a day. That's about one cup of milk or one cup of ice cream.
-Drink no more than one can of soda a week.
-The American Cancer Society recommends no more than one alcoholic drink per day for women and two drinks for men.
Reduce Processed Meats:
-Lunch meats, hot dogs, bacon and sausage are high in carcinogens.
-Avoid foods high in sodium, especially soy sauce and foods that are canned and packaged.