Gastrointestinal Cancer: New study reveals these foods to lower GI cancer risk by 36%

A recent study reveals that consuming more white-fleshed fruits and vegetables, like apples and cauliflower, can significantly lower the risk of gastrointestinal cancers by 36%. Red and purple produce also offer benefits, attributed to their rich supply of antioxidants, vitamins, and fiber. Incorporating a colorful variety of fruits and vegetables into your daily diet is crucial for cancer protection.

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