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Citrus fruits
In some research, eating citrus fruits such as lemons, limes, grapefruits, and oranges has been linked to a reduced risk of cancer.
A single study discovered that individuals who ate more citrus fruits had a decreased risk of developing digestive and upper respiratory tract cancers. According to a review of nine studies, citrus fruit consumption was linked to a decreased risk of pancreatic cancer. Finally, a meta-analysis of 14 studies revealed that citrus fruit consumption (three or more servings per week) reduced stomach cancer risk by 28%.
Several studies have shown that eating a few fruits from the citrus family each week can lower your risk of developing various types of cancer. Keep in mind that these studies don’t include other variables. Additional research is required on how citrus fruits affect cancer development in particular.