Daijiworld Media Network- New Delhi

New Delhi, Aug 15: Cancer remains one of the leading causes of death globally, claiming nearly 10 million lives in 2020, according to the World Health Organisation. Experts say up to half of all cancers are preventable, with diet playing a key role in lowering risk.

Dr William Li, a renowned physician and author known for his pioneering research on disease prevention through nutrition, has outlined foods and beverages that may help ‘starve’ cancer by cutting off its blood supply and reducing inflammation.

He recommends adding coffee and tea to the daily routine, noting coffee’s chlorogenic acid and green tea’s catechins as powerful cancer-fighting compounds. He cites a Shanghai study linking regular tea consumption to a 37% lower risk of colon cancer.

Brassica vegetables — including broccoli, Brussels sprouts, kale and arugula — contain sulforaphanes that can block cancer’s blood supply. Beans and legumes such as chickpeas, soybeans and lentils are rich in dietary fiber linked to reduced colorectal cancer risk.

Seafood, particularly varieties rich in omega-3 fatty acids, from salmon and sardines to cod, shrimp and mussels, can help curb inflammation and lower cancer risk. Extra virgin olive oil, with its anti-inflammatory polyphenols, also features on Dr Li’s list of recommended foods.