Gastroenterologist Identifies Five Foods Potentially Linked to Lower Cancer Risk

Dr. Saurabh Sethi, a gastroenterologist trained at AIIMS and other institutions, highlights five foods that may help reduce cancer risk, especially amid rising early-onset cancer cases. He recommends purple sweet potatoes for their anthocyanins, broccoli sprouts and microgreens for sulforaphane content, kiwis for vitamin C and DNA repair support, and green tea for antioxidants. These foods are suggested to aid in reducing inflammation, cellular damage, and support detoxification pathways.