A medical expert has revealed the three key foods he eats that can significantly lower the risk of cancer. Over 385,000 new cases of the disease are diagnosed in the UK each year, with the illness affecting almost one in two people in the UK.

Although 62 per cent of cancer cases are unavoidable, the risk can be minimised by a healthy diet, avoidance of smoking, and reduced alcohol intake, according to Cancer Research UK.

On TikTok, Dr Tim Tiutan, a board-certified internal medicine physician who treats cancer patients, shared his personal dietary choices for mitigating cancer risk in a video titled ‘What a doctor eats’, reports Surrey Live.

Lentils, in Dr Tiutan’s opinion, are an underappreciated yet highly nutritious food. “Even if they’re small, they’re so rich in protein and fibre, which studies associate with lowering cancer risk,” he explained.

According to Signature MD, lentils and other pulses can reduce cancer risk in various ways.

“Beans and lentils contain numerous phytochemicals that slow or prevent damage to the DNA, the basis of cancer,” their website states. “The added benefit comes with the fibre, associated with lower risk of digestive cancers such as colon cancer.”

Cruciferous vegetables, including broccoli, cauliflower, and kale, are rich in vitamins, fibre, and compounds that may have anti-cancer properties. Dr Tiutan has highlighted the advantages of cruciferous vegetables for one’s health, saying: “They’re high in various nutrients like sulforaphanes, which studies suggest are cancer-fighting compounds.”

This group of veggies includes powerhouses such as broccoli, kale, cauliflower, bok choi, cabbage and rocket. So impressive is their nutritional value that Dr Robert G DeBease, in a previous TikTok post, wondered whether they had been “blessed by God”.

Detailing their attributes, DeBease said: “They protect the liver. They’ve been shown to reduce liver fat accumulation and improve your body’s ability to burn fat. They also help create liver-detoxifying enzymes to remove harmful estrogen, environmental toxins and heavy metals.”

And when it comes to oils, olive oil stands out due to its heart-friendly fats and holistic health benefits – but moderation is key. Dr Tiutan said: “It’s pretty much the only oil I eat or cook with,” citing its low saturated fat content, abundance of antioxidants, and pivotal role in the much-acclaimed Mediterranean diet.

Olive oil has a number of health benefits but should be used in moderation
Olive oil has a number of health benefits but should be used in moderation (Image: Matthew Mirabelli/AFP/Getty Images)

He lauded this diet, known for its emphasis on fresh vegetables, lean meats, and beneficial fats, as “the most evidence-based and sustainable diet out there.”

A groundbreaking study from Hunter College in New York has hinted that some olive oils might even have the potential to annihilate human cancer cells. The research summary revealed: “Previous studies demonstrated that a component found in some olive oils -oleocanthal – has this cancer-killing power”.

It went on to clarify: “The new study demonstrates that olive oils rich in oleocanthal are powerful enough to kill cancer cells, while oleocanthal-poor olive oils are not.”

While further investigation is necessary to fully understand the efficacy of olive oil in fighting cancer cells, its anti-inflammatory benefits are already well-established.

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