There are so many risk factors for prostate cancer, from age to family history, to exposure to certain toxins. There is nothing you can do to completely guarantee you won't get this condition, and that can be scary--especially if you have a family history of prostate cancer. What you can do, however, is focus on reducing your risk as much as possible. One way to do that is by improving your diet. Here are four specific foods that may help reduce your risk of prostate cancer:
That tomato sauce you pour over your spaghetti is better for you than you may have thought! Tomatoes are a great source of a nutrient called lycopene, which is thought to help slow the spread of cancerous cells--particularly when it comes to prostate cancer. Lycopene is more accessible for your body to absorb when the tomatoes are cooked, so focus on eating them in stews, sauces, chili, and salsa. Of course, raw tomatoes are good for you, too.
Guava, mango, and apricots are also great sources of lycopene! And what could be more delicious than s sliced mango drizzled with honey and yogurt? Work these fruits into smoothies, or just enjoy them as a snack. Do make sure you brush your teeth or at least rinse your mouth out with water afterward so the sugars they contain don't sit on your teeth all day.
Surely you've heard about omega-3 fatty acids. They're a bit famous for their ability to protect against heart disease, but as it turns out, they are great for reducing inflammation that may be related to prostate cancer, too. Salmon is a great source of omega-3 fatty acids, and just two servings a week will go a long way. You can work in other fatty fishes, like tuna and anchovies, from time to time, too. Make sure you buy wild-caught fish as it is lower in mercury and other contaminants than farm-raised fish.
All veggies are good for reducing cancer risk since they contain antioxidant vitamins, but broccoli just may be the best. It's really high in vitamin C, which helps your cells resist damage. It's also a good source of various sulfur compounds which are thought to reduce cancer risk. The nutrients are most bioavailable when broccoli is lightly cooked, such as in a steamer, but roasted broccoli and raw broccoli are certainly smart choices, too.