Diverse your diet: You need to diversify your diet but it would be better to choose in the range of food growing from plants. This food includes vegetables, fruit, beans and coarse grain. Take this kind of food as your main diet and make it account for more than 2/3 of your main diet.
Try not to eat charred food: Avoid being charred when fish or meat is roasted. Eating roasted fish or meat occasionally no matter how you like roasted food. Choose a healthy way to cook your meal.
Eat food rich in starch: Eat 600-800g grains, beans, and stems of plants, the less processed the better. Limit the intake of refined sugar. The starch contained in food has property in preventing colon cancer and rectal cancer. Diet with high cellulose is likely to prevent colon cancer, rectal cancer, breast cancer and pancreatic cancer.
Eat vegetables and fruits as many as possible: Stick to eating 400-800g various vegetables and fruit every day. This can help reduce the risk of cancer by 20%. If possible, try to eat five or more kind of fruits.
Try not to drink: If you are really a drinker, limit your drinking to a glass, as possible as 250ml beer, or 100ml red wine, or 25ml spirits. Drinking too often increase the risk of oral cancer, throat cancer, and esophageal cancer.
Reduce the intake of red meat: less than 90g of red meat is better for each day. Replace it with fish or poultry. Red meat will increase the risk of colon cancer and rectal cancer. Meanwhile, reduce food with high fat, especially the intake of animal fat.
Limit the intake of pickled food, salt, and condiment: Diet with high salt will increase the risk of stomach cancer. WHO suggests an intake of less than 6g salt for each person each day. Pickling food with salt as less as possible. Nitrite conveys a high risk of cancer. Although pickled food is safe, it is hard to define the point where the pickled food does no harm to human body.
Be alert to food contamination: Don’t eat the food preserved at room temperature for a long time. Food in such environment is likely to be contaminated by the bacterium.
