Five foods to fight prostate cancer
Published 7:01 am Sunday, June 21, 2015
Prostate cancer is one of the most common forms of cancer in American men. It’s also believed to be highly influenced by diet. Celebrate dad this Father’s Day by sneaking these five cancer-fighting foods into his eating routine:
•Toss in tomatoes: Lycopene is a carotenoid responsible for the bright red color of tomatoes. It does more than add color, though. Several studies link lycopene consumption to a reduced risk of prostate cancer. Dad will be happy to hear he can get the most lycopene from cooked tomato products like tomato sauce and tomato juice.
•Get fishy: Maybe dad’s already upping his intake of fish rich in omega-3 fats for his heart and brain health. Well, he can add one more reason to continue to eat fatty fish like salmon and tuna at least twice a week. The omega-3s found in fish have anti-inflammatory properties that may help reduce the risk of prostate cancer.
•Fire up the grill: For cruciferous veggies, that is. Vegetables in the cabbage family, like broccoli, cauliflower and Brussels sprouts, are known for their link to a reduced risk of cancer. You just have to convince dad that the benefits of these tasty veggies outweigh any unwanted socially unacceptable side effects.
•Go nuts: New studies link nut consumption to a reduced risk of death from any cause, including cancer. This might be due to the powerful antioxidants in nuts. Walnuts, in particular, may be beneficial in warding off prostate cancer. So, the next time dad is searching for a crunchy snack, hand him a handful of nuts.
•Don’t let dad forget his morning caffeine kick: Fill his mug with green tea or coffee every morning for an antioxidant boost. Both drinks are known to be high in protective antioxidants and have been tied to a reduced risk of cancer. There’s just one caveat – he has to drink the real stuff. Brew it fresh for the maximum benefit.
No foods are proven to eliminate the risk of prostate cancer, but increasing healthy food choices certainly can’t hurt. Remind him to eat plenty of fruits and vegetables, stay at a healthy body weight and exercise regularly to reduce his risk of cancer even more. The following recipe features cancer-fighting foods the whole family will be sure to enjoy this summer.
Grilled Scallop and Fruit Kabobs
All you need:
2 navel oranges
1/4 fresh pineapple
1/4 c. Hy-Vee honey
1/2 tsp grated fresh ginger
Several dashes cayenne pepper
4 green onions, cut into 1-inch slices
1 pound sea scallops
Hy-Vee kosher sea salt and Hy-Vee black pepper, to taste
All you do:
1. Preheat charcoal or gas grill with lightly greased grill grates for direct grilling over medium-high heat.
2. Cut one orange horizontally into thick slices; quarter slices and set aside. Zest remaining orange for 1/2 teaspoon grated zest; set aside. Squeeze zested orange for 1/4 cup juice; set aside.
3. Cut pineapple into small chunks. Squeeze some of the chunks for 1/4 cup juice. For citrus glaze, in a small saucepan, combine orange juice and pineapple juice, honey and ginger. Bring to boiling; reduce heat. Gently boil for 5 to 10 minutes or until reduced to 1/4 cup. Stir in orange zest and cayenne pepper.
4. On each of 8 skewers, thread an orange wedge, green onion, scallop, pineapple wedge, another scallop and pineapple wedge. Season to taste with salt and pepper. Grill kabobs for 4 to 6 minutes or until scallops are opaque throughout, brushing and basting with citrus glaze halfway through. Serve with remaining citrus glaze.
Source: Hy-Vee Seasons Summer 2015.
—The information is not intended as medical advice. Please consult a medical professional for individual advice.