Eat wild salmon
Women who ate fish three times a week or more were 33 percent less likely to have polyps, or growths of tissue in the colon that can turn into cancer, according to a study in the American Journal of Clinical Nutrition. Fish, especially salmon, is packed with anti-inflammatory omega-3 fatty acids, which are likely responsible for the cancer-fighting effects. Australian researchers found that people who ate four or more servings of fish per week were nearly one-third less likely to develop the blood cancers leukemia, myeloma, and non-Hodgkin’s lymphoma. Other studies show a link between eating fatty fish (salmon, mackerel, halibut, sardines, and tuna, as well as shrimp and scallops) with a reduced risk of endometrial cancer in women.
Snack on kiwi
Kiwi may be little, but they pack a punch of cancer-fighting antioxidants, including vitamin C, vitamin E, lutein, and copper. Follow these 15 things cancer doctors do to avoid cancer.
Keep your bedroom dark
Research shows exposure to light at night may increase the risk of ovarian and breast cancer in women. Light suppresses the normal production of melatonin, the brain chemical that regulates our sleep-wake cycles, which could increase the release of estrogen-fueled cancer. A study showed breast cancer risk was increased among women who didn’t sleep during the times when their melatonin levels were highest.