The Anti-Cancer Foods an Oncology Radiologist Wants You to Eat Every Day
Berlin, Germany — If you could add just one food to your daily diet to lower your cancer risk, what would it be? Dr. Won-Kyung Lee, a South Korean radiologist specializing in cancer detection, has spent over a decade analyzing thousands of breast ultrasound scans. On his popular YouTube channel, “암 찾는 의사” (“The Doctor Who Finds Cancer”), he doesn’t just diagnose tumors—he prescribes a simple, evidence-backed eating habit: one specific food every single day to help protect your cells.
“Cancer prevention isn’t about extreme diets or expensive supplements,” Dr. Lee explains in a recent video. “It’s about consistency. One food, every day, that gives your body the tools it needs to fight abnormal cell growth.” His recommendation isn’t exotic or hard to locate—it’s a staple in kitchens worldwide, backed by decades of research linking it to lower rates of breast, colorectal and prostate cancers.
But which food is it? And why does this radiologist, who sees the earliest signs of cancer in imaging every day, trust it so much?
Meet Dr. Won-Kyung Lee: The Radiologist Who Looks for Cancer—and Fights It with Food
Dr. Won-Kyung Lee is a board-certified radiologist and the founder of “암 찾는 의사” (“The Doctor Who Finds Cancer”), a YouTube channel with over 300,000 subscribers. Specializing in breast imaging, he has reviewed more than 3,000 ultrasound cases, often detecting tumors as small as 5 millimeters—smaller than a pea. His experience has given him a unique perspective: he doesn’t just see cancer. he sees the patterns that precede it.
“In radiology, we talk about ‘suspicious lesions’—areas that might be cancer,” Dr. Lee says. “But I also think about the environment those cells grow in. Diet is a huge part of that environment.” His approach blends clinical expertise with practical prevention, and his daily food recommendation reflects that philosophy.
The One Food Dr. Lee Recommends Eating Every Day
So, what’s the food? Broccoli.
Not broccoli sprouts, not broccoli extract, not a supplement—just plain, cooked or raw broccoli, eaten daily. Dr. Lee’s advice is simple: “Have one serving of broccoli every day. It doesn’t have to be a lot. A small bowl, steamed or stir-fried, is enough.”
Why broccoli? The answer lies in a compound called sulforaphane, a potent phytochemical found in cruciferous vegetables like broccoli, Brussels sprouts, and cabbage. Sulforaphane has been extensively studied for its anti-cancer properties, particularly its ability to:
- Detoxify carcinogens: Sulforaphane activates enzymes in the liver that help neutralize cancer-causing chemicals before they can damage DNA. A 2019 study published in Molecular Nutrition & Food Research found that sulforaphane increased the activity of these detoxifying enzymes by up to 30% in human liver cells (source).
- Inhibit tumor growth: Research from Johns Hopkins University has shown that sulforaphane can slow the growth of cancer cells in the breast, prostate, and colon by blocking enzymes that promote tumor development (source).
- Reduce inflammation: Chronic inflammation is a known risk factor for cancer. Sulforaphane has been shown to lower inflammatory markers like NF-kB, which is linked to tumor progression (source).
- Support DNA repair: Sulforaphane may help cells repair damaged DNA, reducing the risk of mutations that can lead to cancer. A 2015 study in Cancer Prevention Research found that sulforaphane enhanced DNA repair mechanisms in human prostate cells (source).
Dr. Lee emphasizes that although no single food can prevent cancer, consistent consumption of broccoli—and its sulforaphane—can be a powerful part of a broader prevention strategy. “It’s not a magic bullet,” he cautions. “But it’s a simple, daily habit that can make a real difference over time.”
How to Eat Broccoli for Maximum Cancer-Fighting Benefits
Not all broccoli is created equal. To get the most sulforaphane from your broccoli, Dr. Lee and nutrition scientists recommend the following:
- Choose fresh or frozen broccoli: Sulforaphane is most abundant in fresh broccoli, but frozen broccoli retains most of its nutrients if it’s blanched and frozen quickly after harvest.
- Don’t overcook it: Sulforaphane is sensitive to heat. Steaming broccoli for 3–4 minutes or stir-frying it for 2–3 minutes preserves more sulforaphane than boiling it for 10 minutes. A 2009 study in Journal of Agricultural and Food Chemistry found that steaming broccoli for up to 5 minutes retained 80% of its sulforaphane content, while boiling reduced it by 60% (source).
- Add mustard seed powder: Sulforaphane is formed when an enzyme called myrosinase interacts with glucoraphanin, a compound in broccoli. Myrosinase is deactivated by heat, but adding mustard seed powder (which contains its own myrosinase) to cooked broccoli can boost sulforaphane levels by up to 400%, according to a study from the University of Illinois (source).
- Eat it raw occasionally: Raw broccoli contains the highest levels of sulforaphane since the myrosinase enzyme remains intact. Try it in salads or as a crunchy snack with hummus.
- Pair it with healthy fats: Sulforaphane is fat-soluble, meaning it’s better absorbed when eaten with a source of healthy fat, like olive oil, avocado, or nuts.
The Science Behind the Recommendation: What Research Says
Dr. Lee’s advice isn’t just based on his clinical experience—it’s supported by a growing body of research linking cruciferous vegetables to lower cancer risk. Here’s what the science says:
- Breast cancer: A 2018 meta-analysis published in Nutrients reviewed 13 studies and found that women who ate the most cruciferous vegetables had a 15% lower risk of breast cancer compared to those who ate the least (source).
- Prostate cancer: A study of over 29,000 men in the Journal of the National Cancer Institute found that those who ate broccoli more than once a week had a 41% lower risk of aggressive prostate cancer compared to those who ate it less than once a month (source).
- Colorectal cancer: A 2014 study in Annals of Oncology found that people who ate cruciferous vegetables at least once a day had a 22% lower risk of colorectal cancer compared to those who ate them less than once a week (source).
- Bladder cancer: Research from the Roswell Park Comprehensive Cancer Center found that people who ate broccoli at least once a week had a 39% lower risk of bladder cancer compared to those who ate it less than once a month (source).
While these studies show an association rather than causation, the consistency of the findings across different types of cancer is compelling. “The evidence is strong enough that I feel comfortable recommending broccoli as part of a cancer-prevention diet,” Dr. Lee says.
Beyond Broccoli: Other Cancer-Fighting Foods Dr. Lee Recommends
While broccoli is his top daily recommendation, Dr. Lee also highlights other foods that can support cancer prevention:
- Turmeric: Contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Studies suggest it may help inhibit the growth of cancer cells, particularly in the colon and breast (source).
- Green tea: Rich in polyphenols, particularly EGCG, which has been shown to slow the growth of cancer cells in laboratory studies. A 2020 meta-analysis found that green tea consumption was associated with a lower risk of breast cancer (source).
- Berries: Blueberries, strawberries, and raspberries are packed with antioxidants that help protect cells from DNA damage. A 2016 study in Cancer Prevention Research found that blueberry powder reduced the growth of breast cancer cells in mice (source).
- Garlic: Contains sulfur compounds that may help detoxify carcinogens and slow the growth of cancer cells. A study in Cancer Prevention Research found that garlic consumption was associated with a lower risk of stomach and colorectal cancers (source).
- Tomatoes: Rich in lycopene, an antioxidant that has been linked to a lower risk of prostate cancer. Cooking tomatoes increases the bioavailability of lycopene, making sauces and soups particularly beneficial (source).
What About Supplements?
With the popularity of sulforaphane supplements, you might wonder: can’t you just take a pill instead of eating broccoli? Dr. Lee advises against it. “Supplements are not a substitute for whole foods,” he says. “Broccoli contains hundreds of compounds that perform together to support health. A supplement might give you sulforaphane, but it won’t give you the fiber, vitamins, and other nutrients that make broccoli so beneficial.”
Research supports his caution. A 2015 study in Cancer Prevention Research found that while sulforaphane supplements increased sulforaphane levels in the blood, they did not produce the same anti-cancer effects as eating whole broccoli (source). “Food is more than the sum of its parts,” Dr. Lee emphasizes. “Eat the broccoli.”
Key Takeaways: How to Incorporate Broccoli into Your Daily Diet
If you’re ready to take Dr. Lee’s advice and add broccoli to your daily routine, here are some practical tips:
- Start small: If you’re not used to eating broccoli, begin with a small serving (½ cup) and gradually increase.
- Mix it up: Try different cooking methods—steamed, roasted, stir-fried, or raw—to preserve it interesting.
- Add flavor: Season broccoli with garlic, lemon, olive oil, or a sprinkle of Parmesan to make it more enjoyable.
- Pair it with other healthy foods: Combine broccoli with other cancer-fighting foods, like turmeric, garlic, or tomatoes, for a nutrient-packed meal.
- Make it convenient: Keep frozen broccoli on hand for quick, simple meals. It’s just as nutritious as fresh and often more affordable.
- Be consistent: Aim for one serving every day. It’s the consistency that matters most.
The Bigger Picture: Diet and Cancer Prevention
While broccoli is a powerful tool in cancer prevention, Dr. Lee stresses that it’s just one part of a broader strategy. “No single food can prevent cancer,” he says. “But a diet rich in whole, plant-based foods—like vegetables, fruits, whole grains, and legumes—can significantly lower your risk.”
The World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR) recommend the following dietary guidelines for cancer prevention:
- Eat a diet rich in whole grains, vegetables, fruits, and beans.
- Limit consumption of red and processed meats.
- Avoid sugary drinks and limit energy-dense foods.
- Maintain a healthy weight.
- Limit alcohol consumption.
“Cancer prevention is about making small, sustainable changes over time,” Dr. Lee says. “Eating broccoli every day is one of those changes. It’s simple, it’s affordable, and it works.”
What’s Next?
Dr. Won-Kyung Lee continues to share his insights on cancer prevention through his YouTube channel, where he posts weekly videos on topics ranging from early detection to lifestyle strategies. His next video, scheduled for release on May 5, 2026, will focus on the role of exercise in reducing cancer risk—a topic he says is just as important as diet.
For those interested in learning more about cancer prevention, the American Institute for Cancer Research and the World Cancer Research Fund offer evidence-based resources and guidelines.
Have you tried incorporating broccoli into your daily diet? What’s your favorite way to eat it? Share your thoughts and tips in the comments below—and don’t forget to share this article with anyone who might benefit from Dr. Lee’s advice.