Which dietary habit is linked to lower cancer rates?

Eating foods high in antioxidants is linked to lower cancer rates because antioxidants play a significant role in protecting cells from damage caused by free radicals. Free radicals are unstable molecules that can lead to oxidative stress, resulting in DNA damage and contributing to cancer development. Antioxidant-rich foods, such as fruits, vegetables, nuts, and whole grains, are known to combat this oxidative stress due to their high levels of vitamins C and E, selenium, and various phytochemicals.

The consumption of a diet rich in these nutrient-dense foods not only supports the body's ability to fight off potentially harmful substances, but also fosters a healthier overall diet that encourages a variety of essential nutrients, promoting long-term well-being. Moreover, many of these foods are also high in fiber, which has been associated with a lower risk of certain types of cancer, particularly colorectal cancer.

This focus on antioxidants highlights the importance of whole, unprocessed foods in reducing cancer risk, contrasting with dietary habits that involve high-fat diets or increased intake of processed foods, which may offer negligible benefits and even exacerbate health issues.