There is evidence that diets rich in fruits and vegetables and low in fat can reduce the risk of cancer. The American Institute of Cancer Research suggests that the following fruits and vegetables may be particularly helpful: legumes including soy beans, berries, cruciferous vegetables (those in the cabbage family like cabbage and Brussels sprouts), dark green leafy vegetables (like spinach, kale and dark green lettuces), garlic, grapes/grape juice and tomatoes. You can find good recipes to help you eat more of these in our recipe section here.
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The Expert: Dr. Elizabeth Pivonka, a mother of two and a registered dietitian, shares years of experience in getting people to eat more fruits and veggies.Read Her Full Bio