A world-leading physician and researcher has identified five everyday foods that can help fight cancer and reduce the risk of death. Dr William Li, speaking on the Zoe podcast, explained that microscopic cancer cells form in all bodies 'as a matter of course' but are usually harmless due to the body's natural defences. However, when these defences are weakened, cancer cells can become dangerous.
Dr Li emphasised the role of inflammation in cancer development, stating that 'these little microscopic cancer cells love inflammation'. He compared it to 'pouring gasoline onto the embers of a fire', noting that lowering inflammation fundamentally decreases cancer risk. He illustrated this with examples of sunburn and smoking, both of which cause inflammation that can lead to cancer.
The first food highlighted is soy. Dr Li cited the Shanghai Breast Cancer Study, which found that women with breast cancer who consumed the most soy—about a cup of soy milk or 10 grams of soy protein daily—had a 30% decreased risk of dying from the disease. He noted that 14 consecutive studies have shown higher soy consumption decreases mortality.
Tomatoes are another recommended food, packed with carotenoids and lycopene. Dr Li explained that lycopene has a 'powerful cancer starving effect' by cutting off blood supply to tumours. A study found that men who ate two to three servings of cooked tomatoes per week had a 30% decreased risk of developing prostate cancer.
Dr Li stressed that it is not the food itself fighting cancer, but the nutrients that prompt the body to fortify its health defences. He urged people to incorporate these foods into their diet to tip the odds in their favour against cancer.
