Benefits of dried fruit for cancer patients

What are the Benefits of dried fruit for cancer patients?

Numerous epidemiological studies have shown that people who consume dried fruit are less likely to develop cancer. One such Mendelian randomization analysis (60) concluded that increased consumption of dried fruit was associated with a lower risk of urothelial, gastric and prostate cancer.


According to the Adventist Health Study 1, eating raisins and other dried fruits at least three times a week was associated with a 65% reduction in pancreatic cancer deaths.

1: Rich in vitamins and minerals.

The number of studies examining dried fruit consumption and cancer outcomes is still limited, but preliminary data suggest that eating 3-5 servings of dried fruit per week is associated with a lower risk of certain cancers.

Prospective cohort and selected case-control studies have found an inverse association between dried fruit consumption and the incidence of precancerous colorectal polyps, prostate cancer and pancreatic cancer, respectively.

In addition, there is growing evidence that dried fruits provides essential vitamins and minerals such as folate, vitamin E (alpha-tocopherol), potassium and magnesium as well as niacin, thiamine, zinc, copper, manganese and iron.

A prospective cohort study reported that the consumption of traditional dried fruits (raisins, prunes and dates) reduced the relative risk of colorectal polyps by 24% and the probability of dying from colorectal cancer by 40%.

A Mendelian randomization study with two samples also proved this correlation; their genetically predicted increase led to a lower incidence of nasopharyngeal and lung cancer [52].

Dried fruits contain anti-cancer phytochemicals such as flavonoids, coumarins, anthocyanins, xanthones and tocotrienols [52, 53].

2: Rich in antioxidants

Dried fruits contain many antioxidants that help fight free radicals that damage cells and lead to cancer, as well as phytochemicals with cancer-preventive properties such as phenolic compounds, flavonoids, acetogenins and B-carboline alkaloids. Studies have also shown that regular consumption of dried fruits reduces the risk of certain cancers such as bladder, colon, pancreatic and prostate cancer.

Dried fruits have a cancer-preventive effect due to their rich content of vitamins, minerals, organic acids and soluble fiber. These secondary plant substances are able to modulate DNA methylation processes, such as histone modification or the regulation of the cell cycle, as well as inflammatory reactions. Avocados, prunes (dried plums), dates, raisins and figs are some of the many dried fruits that have been associated with lower cancer incidence in prospective cohort studies.

Larger sample studies will provide clearer evidence of a link between dried fruits consumption and various cancers.

3: Rich in fiber

Freeze-drying fruit is an effective way to preserve the thermolabile vitamins and phytochemicals such as anthocyanins, coumarins, xanthones, catechins and carotenoids, which have anti-cancer and other effects that may help prevent cancer or enhance chemoprevention. The addition of gamma-tocopherol (a more stable form of vitamin E) further enhances these anti-cancer properties.

Prospective cohort studies have established a link between increased consumption of dried fruit and a lower risk of cancer. For example, the Adventist Health Study 1 showed that eating raisins and other dried fruits at least three times a week significantly reduced the risk of urothelial, gastric and colon cancer compared to people who ate these types of foods less than once every seven days. However, it should be borne in mind that these results are not necessarily causal.

Further epidemiological studies need to be conducted to understand the relationship between dried fruit consumption and other cancers, mechanistic intervention studies, and bioactive from dried fruit that are metabolized in our bodies and their impact on cancer risk.

Future research needs to investigate these topics further. Rich in anti-inflammatory compounds Dried fruits have long been considered an invaluable source of dietary fiber and cancer-fighting bioactive in many cultures, providing significant amounts of fiber and cancer protection.

Popular dried fruit include raisins, dates, prunes, apricots and figs. Raisins in particular are known to contain various phytochemicals with potential cancer-preventive properties that have been shown to modulate risk factors such as estrogen and inflammatory biomarkers in premenopausal women.

At the same time, eating prunes has been shown to improve bone turnover in postmenopausal women and improve body composition over time. Dried fruits contain antioxidants that can reduce inflammation, protect against oxidative damage and enhance overall gastrointestinal health. These benefits are due to the phytochemicals found in dried fruit, such as flavonoids and anthocyanins, as well as stilbenes, chalcones/dihydrochalcones/polyphenols, which are responsible that the beneficial properties.

How the bioactive in dried fruit affect cancer risk remains unclear; however, prospective studies link the consumption of dried fruits to lower cancer incidence and mortality in the population.

Further investigation of their specific components will likely provide further mechanistic insights that may lead to dietary recommendations or provide valuable mechanistic insights.

4: Rich in phytochemicals

Dried fruits contain many bioactive compounds, including polyphenols, coumarins, xanthones, tocotrienols and alpha-tocopherol.

Studies on human cells and animals have shown that these substances have anti-carcinogenic, anti-inflammatory and chemopreventive properties; many prospective cohort studies also show an inverse association between higher consumption of dried fruit and cancer incidence and mortality.

These data should be interpreted with caution, as only a limited sample of cancer cases is available and dried fruits consumption was included as part of total fruit and vegetable intake in most selected studies. In addition, the design and methodological quality of the studies were limited.

The sun-dried persimmon (kot-kham), an iconic Northeast Asian fruit, has long been revered for its powerful cancer-preventive properties. It is packed with phytochemicals such as epigallocatechin-3-gallate, ursolic acid and oleanolic acid, which regulate intracellular redox status in cells; however, their contribution to the cancer-preventive effects of this fruit remains enigmatic.

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