Dr. Andre Goy, the chief physician at Hackensack Meridian Health’s John Theurer Cancer Center in New Jersey spoke with Fox News Digital about the power of food in cancer prevention.
“The biggest problem in the American diet is a reliance on convenience rather than home cooking,” Dr. Goy said in his discussion with Fox News Digital. This reliance, he suggests, leads to an increased consumption of processed foods, which are often high in calories and low in nutritional value. The consequence? A rise in obesity and related health issues, including cancer.
Dr. Goy, who merges his passion for cooking with his medical expertise, notes that more than half of all cancers could be preventable with lifestyle changes. These include ditching processed foods for a plant-based diet, alongside quitting smoking and drinking, and engaging in regular exercise.
Processed foods, a staple in many American diets, are especially problematic. “Ultra-processed food refined with added sugar and white flour can negatively impact the balance of gut bacteria, leaving us more susceptible to the development of cancers,” Dr. Goy explains. The link between a poor diet and microbiome dysbiosis, which leads to chronic inflammation and increased cancer risk, is a key point in his argument.
To combat this, Dr. Goy advocates for a plant-based diet. He recommends the consumption of fruits, vegetables, legumes, whole grains, nuts, and seeds. However, he warns against misleading “plant-based” labels on products like frozen meat substitutes, which are often high in sodium and other unhealthy additives.
Echoing Dr. Goy’s sentiments, nutritionist Erin Palinski-Wade advises a focus on whole vegetables and fruits, fiber-rich foods like beans, lentils, nuts, and seeds, and a reduction in added sugars and processed animal proteins. “High-fiber diets may help to protect against colorectal cancer and other common digestive system cancers,” she highlights.
Both experts agree that a balanced diet, rich in beneficial nutrients, can significantly lower cancer risks. Palinski-Wade suggests aiming for at least 15 grams of fiber per every 1,000 calories consumed, and limiting added sugar to less than 10% of total calories.
Dr. Goy cautions against the pitfalls of a restrictive “dieting culture,” advocating instead for sustainable dietary changes. “Simple, sustainable changes with a focus on more home-cooked, plant-based foods will have a huge return on investment in preventing cancer and increasing overall health,” says Dr. Goy.