The protective actions of GI cancer against white-fleshed fruits and vegetables include antioxidants, fiber and anti-inflammatory compounds. Free radicals become neutralised through antioxidants found in these foods which prevents them from causing DNA damage that results in cancer. The dietary fibers in these foods support digestive health by removing toxins and maintaining a balanced gut microbiome. Various fruits and vegetables include anti-inflammatory compounds which reduce chronic inflammation, and the combination of protective effects in the digestive system creates a better environment that minimises the risk of GI cancers developing over time.
Sources
EatingWell, “Eating These Foods May Lower Gastrointestinal Cancer Risk by 36%, New Study Suggests,” 2025
WHO, “Increasing fruit and vegetable consumption to reduce the risk of non-communicable diseases,” 2023
Better Health Victoria, “Cancer and food,” 2000
EatingWell, “Cancer: Can Diet & Lifestyle Choices Lower the Risk?” 2025
Disclaimer: This article is informational only and not a substitute for medical advice
