Apples
Apples contain flavonoids, which have antioxidant, anti-inflammatory, and immune-boosting properties, and some studies have shown that the more flavonoids you consume, the lower your risk of lung cancer. A daily intake of 20 mg of flavonoids (equivalent to one apple) can reduce the risk of lung cancer by 10%. And the peel of the fruit contains the most flavonoids.
Garlic
Eating raw garlic helps stop cancer cell growth by activating immune cells such as natural killer cells and macrophages. A study by Chinese scholars found that eating raw garlic two to three times a week reduced the risk of lung cancer by 44%. But the effectiveness of eating it cooked may be reduced.
Cruciferous vegetables
Broccoli, cauliflower, and other cruciferous vegetables contain a component called “sulfur glycosides” that can prevent many cancers, especially among smokers, and cruciferous vegetables can reduce lung cancer risk by 32% to 55%. It is recommended to eat half a pound to a pound of vegetables a day, of which you can increase the proportion of cruciferous vegetables.
Fish
Fish may help with lung cancer prevention. One study found that omega-3 fatty acids in fish may reduce the risk of lung cancer, and that eating fish 2-3 times a week reduced the incidence of lung cancer by 21%, but more research is needed to confirm this.
But also note that these findings are from epidemiological or observational studies and do not rigorously validate the cancer-preventing effects of foods in humans, which may have health benefits when consumed appropriately, but can have adverse effects when consumed in excess that disrupt the dietary balance.