In May 2016, the Harvard School of Public Health published a study in a top British medical journal that showed that young girls who consumed 2.9 servings of fruit per day during adolescence had a 25 percent lower risk of breast cancer compared to their peers who consumed 0.5 servings of fruit per day. Fruits and vegetables contain carotenoids and other antioxidants, and a higher intake of fruits and vegetables can reduce the risk of lung cancer by 8 to 18 percent. In fact, there is a large body of research that confirms that fruits can protect against cancer. A diet structured with fruits and vegetables can reduce cancer in several areas, especially in the digestive and respiratory systems. Why does fruit reduce cancer incidence? People may be particularly curious as to why fruits can reduce the incidence of cancer. Some studies say that fruits mainly rely on antioxidants and dietary fiber to prevent cancer: Antioxidants: Antioxidants include familiar vitamins, such as vitamin C, which is rich in fruits and may have certain inhibitory effects on breast cancer and colorectal cancer; they also include flavonoid compounds, organic sulfides, etc. Food fiber: fruits are rich in food fiber, which can stimulate intestinal peristalsis and accelerate the excretion of toxic substances. And food fiber can also combine with some potential carcinogens, secondary bile acids and other harmful substances, thus reducing the absorption of these substances in the intestine. However, the anti-cancer mechanism of fruits is not very clear. There are some such “nutritional supplements” in the market, and the ingredients inside are taken out separately to sell …… Taking these supplements is not as good as eating fruits directly. There are many star fruits in the anti-cancer world, such as these: 1. apples: rich in vitamin C, anthocyanins, dietary fiber, etc.; 2. blueberries: rich in vitamin C, vitamin K, manganese and dietary fiber, etc.; 3. cherries: rich in vitamin C, vitamin A, anthocyanins, potassium and dietary fiber, etc. These fruits can reduce the risk of colorectal cancer and have a role in defending against lung, oropharyngeal and throat cancers.