Three foods to fight cancer

The three foods to add to your diet that could help lower your risk for breast cancer.

Cabbage: The American Association for Cancer Research presented a study at a 2005 meeting that found women who ate cabbage four or more times per week were 74 percent less likely to develop breast cancer. Additional studies found that cabbage may also protect against lung, stomach and colon cancers.
The secret ingredient seems to be sulforaphane, a phytochemical in cabbage that works by stimulating cells to eradicate cancerous substances. You can substitute other cruciferous vegetables like kale, turnip greens, cauliflower, broccoli or Brussels sprouts, if you don't like cabbage.

Vitamin D: A report presented at a recent meeting of the American Association for Cancer Research showed a connection between increased vitamin D intake and reduced breast cancer risk. The study found vitamin D to lower the risk of developing breast cancer by nearly 50 percent.
You can get vitamin D is from a nice glass of milk; however, high concentrations of vitamin D are also found in some seafood, like cod, shrimp and Chinook salmon. Eggs and sunshine are also great sources of the D.

Tea: Tea contains flavonoids known for their antioxidant effects. One recent study, analyzing the lifestyle habits of nearly 3,000 people, found a link between consuming flavonoids and reducing the risk of breast cancer.
Postmenopausal women consuming the most flavonoids were 46 percent less likely to develop breast cancer than those who got the least.