Cancer prevention: foods an oncology dietitian highlights

An oncology dietitian told the Daily Mail that diets rich in plant-based foods and specific items — including lentils, shiitake mushrooms, oily fish, garlic, citrus, kefir and turmeric — are associated in research with biological effects that may lower cancer risk.

An oncology dietitian described a range of foods she highlights for their potential roles in cancer prevention. The discussion links long-studied dietary patterns — such as plant-forward Mediterranean and some Asian diets — to nutrients and compounds shown in research to affect inflammation, gut health and immune activity. The article notes that no single food prevents or cures cancer and frames these items as parts of broader dietary patterns rather than standalone remedies. It also reports expert caution about red meat, which the article says researchers have classified as a Class 2b carcinogen based on hundreds of studies. Key points: - The article reports that plant-rich diets, including leafy greens, fruits, whole grains and non-animal proteins, are associated in studies with lower lifetime cancer risk. - It states that red meat (beef, pork, lamb) has been classified by experts as a Class 2b carcinogen in analyses drawing on more than 800 studies, with links reported to colorectal and stomach cancers. - Shiitake and turkey tail mushrooms contain beta-glucans such as lentinan; the article says these compounds can activate immune cells and that an injectable form of lentinan is approved in Japan as an adjunct to chemotherapy for certain cancers. - Lentils and other pulses are highlighted for fiber (about 16 g per cup cooked for lentils) and bioactive compounds; the article cites studies linking higher fiber intake to reductions in colorectal cancer risk. - Oily fish and small fatty fish like sardines are noted for omega-3s (EPA and DHA); the article references observational studies reporting lower risks for some cancers with regular fatty-fish intake and states major cancer organisations recommend eating oily fish regularly. - The piece summarises laboratory and epidemiological findings about garlic and other alliums, citrus flavonoids, kefir’s bioactive compounds, and curcumin in turmeric, describing mechanisms such as antioxidant activity, reduced inflammation, effects on cell division, and induction of programmed cell death in experimental settings. Summary: The article presents a selection of foods and dietary components that research has associated with biological effects relevant to cancer risk, emphasising patterns of plant-forward eating rather than single “cures.” Undetermined at this time.