A new Australian study suggests that eating an orange a day may help prevent certain types of cancer. Research conducted by the Commonwealth Scientific and Industrial Research Organization (CSIRO) found that consuming citrus fruits could reduce the risk of cancers of the mouth, larynx, and stomach by up to 50 percent.
The study also highlighted additional health benefits of citrus consumption. Adding one extra serving of citrus per day—beyond the recommended five daily servings of fruits and vegetables—could lower the risk of stroke by 19 percent. Researchers noted that citrus fruits protect the body through their antioxidant properties, strengthen the immune system, inhibit tumor growth, and help normalize tumor cells.
CSIRO researcher Katrine Baghurst explained that oranges, in particular, contain the highest level of antioxidants among all fruits. They are rich in over 170 phytochemicals, including more than 60 flavonoids, which have demonstrated anti-inflammatory, anti-tumor, and blood clot-inhibiting effects.
The findings are based on a comprehensive analysis of 48 international studies investigating the health benefits of citrus fruits. The study found “convincing evidence” that regular consumption of citrus can also reduce the risk of cardiovascular diseases, obesity, and diabetes.
Baghurst emphasized that citrus fruits, such as oranges, not only provide essential vitamins but also contain compounds that actively support the body’s defenses against chronic diseases. Their antioxidant and anti-inflammatory properties help reduce oxidative stress, lower inflammation, and protect cells from damage, which can contribute to cancer prevention.
The study’s results reinforce the importance of including citrus fruits in a balanced diet, highlighting their potential role in maintaining overall health and reducing the risk of serious illnesses. With their wide-ranging benefits, oranges and other citrus fruits offer a simple, natural way to support both cardiovascular health and cancer prevention.
