Break high risk habits. Limit your alcohol intake. It is associated with an increased risk of cancers of the mouth, larynx, esophagus, and liver. Excessive alcohol consumption hinders the body’s ability to use beta carotene, which appears to protect against these cancers. Alcohol can also deplete reserves of folate, thiamine, and others B vita-mins, as well as selenium. Folate is known to reduce proliferation of cancer cells; low levels of folate are also associated with an increased risk of cervical cancer.
STOP smoking. Smoking more than any other lifestyle factor, increase the risk of cancer; stopping the habit is the most important step that smoker can take to avoid cancer. In addition to lung cancer, smoking is strongly associated with cancers of the esophagus, mouth, larynx, pancreas, and bladder; recent studies also link it to an increased risk of breast cancer. For people who find it impossible to stop smoking, there are some dietary measures that can somewhat lower their cancer risk.
One is to consume broccoli or related cruciferous vegetables several times a week. These members of the cabbage family are known to be appreciably high in certain cancer, fighting compounds, including bioflavonoids, indoles, monoterpenes, phenolic acids, and plant sterols, precursors to Vitamin D. Sulforaphane, a chemical particular abundant in broccoli, is one of the most potent anticancer compounds identified to date; various studies show that eating broccoli several times a week lowers the incidence of lung cancer among smokers compared to those whose diet does not include the vegetables.