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Several scientific studies have shown the effect of fruits and vegetables on cancer prevention, so that 20% of these diseases can be avoided if everyone consumes at least 400 grams of fruits and vegetables a day.
According to dietitian Qutayba Moheisen, two packages of vegetables, two to three grains of fruit and a maximum of five tablets are harmless.
He noted that an individual and collective effort should be made to achieve these levels of consumption, as 60% of the population today consumes small amounts of fruits and vegetables, which equates to four fruits or vegetables per day.
The comparison varies according to the type of cancer
In other words, the effect of protective fruits and vegetables on the digestive system, such as the mouth, esophagus, stomach, colon, rectal and respiratory tract, such as throat, pharynx and lungs.
With respect to colorectal cancer, which is one of the most common cancers today, Moheisen explained that the effect of carrots and crosses such as cabbage, turnip and broccoli is obvious.
The same goes for garlic and onions, so the risk of colon cancer is reduced by 50% in people who consume a lot of garlic and onions.
The effect of protective fruits and vegetables on the breast, blood, ovaries, pancreas and prostate is less obvious, but the consumption of green or yellow vegetables is more important for the breast, while the consumption of tomatoes , guava, watermelon and pink grapefruit is more beneficial in the treatment of the prostate.
Protection tips
Moheisen recommended eating two servings of three servings of fruit a day and five servings of vegetables, and be multi-colored to contain carotenoids such as carrots, apricots and flavonoids, which are rich in antioxidants, vitamins and antioxidants, to prevent or prevent reproduction or growth. Free radicals of the cancer cell.
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