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Eating Fruits, Vegetables May Decrease Cancer Risk

Eating Fruits, Vegetables May Decrease Cancer Risk

By Violet Johnson
It is often said that an apple a day keeps the doctor away, but what happens when you don’t have an apple or any fruit at all? That’s one thought many fail to take into consideration.

No doubt fruits and vegetables contain some of the most vital nutrients for our health but when you don’t get enough of these; it can lead to nutritional deficiencies as well as unpleasant side effects. Although you could get many of these vitamins and minerals from other foods, it usually contains high concentrations of them.

Nevertheless, if you aren’t getting enough, these are a few negative effects it has on your body:

May Increase Cancer Risk

The American Institute for Cancer Research (AICR) revealed in a study that no one food can protect you against cancer—but a diet filled with plant-based foods can help lower your cancer risk. Vitamins E and C are natural antioxidants which may reduce cancer risks by protecting healthy cells from free radicals. In addition, Carotenoid which can be found in spinach, other dark leafy greens, deep orange fruits, sweet potatoes, squash, and carrots—may protect against cellular damage and have been associated with lower rates of cancer.

Possible Digestive Problems

You are more prone to digestive ailments such as constipation, hemorrhoids, etc., if your diet lacks fruits and vegetables. The latter are known to contain cellulose, which increases stool weight, eases passage. In addition, they also contain fiber, which also helps prevent constipation. A study from Harvard Medical School showed that a diet high in dietary fiber, which fruits and vegetables reduces the risk for diverticulitis.

The medical information provided in this article is provided as an information resource only. This information does not create any patient-physician relationship and should not be used as a substitute for professional diagnosis and treatment.

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