Vegetables are generally protective against cancer, not the cause. Many studies from institutions like the World Health Organization (WHO), the American Institute for Cancer Research (AICR), and the Harvard School of Public Health emphasize the benefits of a plant-based diet.

Vegetables provide:

– Antioxidants

– Fiber

– Phytochemicals

– Vitamins and minerals

These nutrients help prevent DNA damage, reduce inflammation, and improve immune response—key in reducing cancer risk.

So Where Did the Fear Come From?

In spite of the overwhelming benefits, some concerns have emerged when vegetables are contaminated, overprocessed, or consumed improperly. These rare but real cases have been sensationalized into misleading posts like the one in your image.

Now, look at 3 real contexts where vegetables might be linked—indirectly—to cancer only when mishandled:

1. Vegetables with High Pesticide Residue