10. Oily Fish
Oily fish like salmon, mackerel, sardines, and pilchards are all rich in omega-3 fatty acids, which, as we discovered when we spoke about walnuts, are essential for normal functioning and health of our hearts and brains.
But these benefits aside, large-scale studies have found that those eating a diet rich in oily fish, i.e., at least two or three times a week, have a reduced risk of developing cancers that affect the digestive tract.
It’s thought that this is because oily fish contain omega-3 fatty acids that can help to stop the development of cancer and vitamin D that can protect against certain types of cancer.