Foods and the risk of developing cancer
Foods and the risk of developing cancer
A number of studies have shown definite links between certain cancers and the foods we eat.
For example, cured and pickled foods contain nitrites that can be changed into carcinogens in the stomach.
Foods high in fat or alcohol seem to provide the kind of environment a cancer cell needs to grow, multiply, and spread.
We know that diets high in fats of all kinds have been linked to certain cancers, particularly those of the breast, colon, lining of the uterus, and prostate gland.
Consuming excessive amounts of foods grilled (broiled) over an open flame or smoked foods (smoke cured) may increase your risk of cancer of the esophagus and stomach.
High levels of meat consumption have been associated in some studies with increased risks for developing cancers of the colon, breast and pancreas.
There is evidence that high salt intake and frequent consumption of salt-cured and salt-pickled foods are associated with a higher incidence of stomach cancer.
Sites for You:
A variety of foods will also help dilute those components of individual foods that are potentially harmful.
Foods high in vitamin A and the carotenoids have been shown to have a protective effect against certain cancers, especially lung cancer. They may inhibit tumor growth and act as antioxidants.
Foods high in vitamin C (ascorbic acid) also may protect against some types of cancer, such as cancer of the esophagus and stomach.
Foods high in vitamin E may also be protective against stomach and esophageal cancers. Vitamin E is an antioxidant and is thought to work in a manner
Fruits, vegetables, and whole grains seem to be able to destroy carcinogens and halt cancer development.
There is some evidence that vegetables in the cabbage
family may help protect against cancer. They contain compounds that may work as cancer inhibitors to neutralize and help excrete carcinogens. Cabbage family vegetables include cabbage, broccoli, cauliflower, Brussels sprouts, Chinese cabbage, collards, kale, turnip, mustard greens, turnip greens, kohlrabi, rutabaga, watercress and radishes.
Tomatoes contain a plant chemical called lycopene (an anti-oxidant.) that appear to reduce risk.
Foods rich in dietary fiber may help reduce the risk of developing cancer of the colon or large intestine. Fiber is thought to work as provender in a number of ways such as by diluting
How do you lower your risk for cancer?
The main recommendations for reducing the risk of developing cancer are as follows:
Maintain weight (among adults) such that BMI is in the range of 18.5-24.9 kg/m2 and avoid weight gain (>5 kg) during adult life.
Choose a diet that is low in saturated fat and cholesterol and moderate in total fat.
Increase soy in diet; Soy is a source of plant estrogens that have been shown to inhibit hormones that promote prostate cancer (Soymilk and Tofu).
Eat foods high in fiber (between 20 and 30 grams) such as Fruits, Vegetables and Whole grains. Eat five or more servings of fruits and vegetables daily.
Avoid too much sugar and sodium.
Avoid pesticides by washing all produce, peeling waxed produce and eating organic foods. Minimize exposure to aflatoxin in foods.
Do not consume foods or drinks when they are at a very hot (scalding hot) temperature.
Maintain regular physical activity. The primary goal should be to perform physical activity on most days of the week; 60 minutes per day of moderate-intensity activity, such as walking, may be needed to maintain healthy body weight in otherwise sedentary people. More vigorous activity, such as fast walking, may give some additional benefits for cancer prevention.
Consumption of alcoholic beverages is not recommended.
Chinese-style fermented salted fish should only be consumed in moderation, especially during childhood. Overall consumption of salt preserved foods and salt should be moderate.