**Foods to Prioritize (and Those to Limit) to Reduce Cancer Risk** In recent years, social media has become a popular platform for sharing nutritional advice, often highlighting specific foods or diets as having anti-cancer properties. However, separating fact from fiction is crucial. According to Dr. Cindy Neuzillet, a gastroenterologist and digestive oncologist at the Paul-Brousse Hospital (AP-HP) in Paris, there is no miracle food or diet that can guarantee cancer prevention. Instead, she emphasizes that the focus should be on well-established guidelines that can reduce cancer risk. The key principles for a cancer-preventive diet include eating enough fruits and vegetables, increasing physical activity, avoiding excess weight, limiting alcohol consumption, and reducing the intake of red meat and processed meats. Dr. Neuzillet explains that no single food can provide complete protection against cancer, and a varied, balanced diet is essential. Fruits and vegetables, along with legumes like lentils, chickpeas, and beans, are particularly important due to their high fiber content. These foods contribute to overall health and help maintain a healthy weight. Fiber has gained significant attention for its health benefits, especially in preventing colorectal cancer. Found in fruits, vegetables, legumes, and whole grains, fiber promotes a feeling of fullness, which can help control food intake and prevent obesity. It also helps regulate blood sugar levels after meals. The recommended daily intake of fiber is at least 30 grams, but in France, the average consumption is around 17.5 grams per day, according to Santé publique France. Dr. Neuzillet notes that fiber aids digestion and reduces exposure to potential toxins, which may lower the risk of colorectal cancer. On the other hand, certain foods should be limited to reduce cancer risk. These include red meat, processed meats, and foods that are excessively salty, sweet, fatty, or ultra-processed. The recommendation is to limit red meat to no more than 500 grams per week and processed meats to 150 grams per week. Red meat contains iron that can oxidize and damage DNA, increasing cancer risk. Processed meats often contain nitrites, which can be harmful. Cooking methods like grilling over an open flame can also produce carcinogens. While these foods should not be completely avoided, they should be consumed sparingly. Sugar, while not directly feeding cancer cells, can contribute to obesity, which is a risk factor for cancer. However, sugar is necessary for the body, and completely cutting it out could lead to negative health effects.