Effects of Nutrition and Diet on Cancer
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Eating a proper diet with "nutriceuticals" -- fruits, vegetables, herbs and spices known to have healing properties
-- can significantly reduce the risk of cancer. The herbs, basil, cumin and turmeric have been shown to help prevent
cancer of the bladder and prostate. Drinking alcohol excessively, eating too much fat, and consuming too many
calories increase the risk of cancer. If 30% of your daily caloric intake comes from fat, your risk of developing
cancer is four to eight times greater than if only 20% of your
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calories come from fat. Each additional 10% of
dietary fat intake increases the risk an additional four to eight times. While some fats are essential, ideally
no more than 15% of your calories should come from dietary fat. Monounsaturated or polyunsaturated fats are
best. Such fats are found in salmon, cod, canola oil, olive oil and faxseed oil. Saturated fats, those found
in meats, whole milk products, and palm kernal oils weaken the immune system and should be avoided.
Dietary fiber, that part of grains, fruits and vegetables that are indigestible, is important in reducing
the risk of cancer, particularly colon cancer. A diet high in fiber is one that includes at least 40 grams.
Both soluble and insoluble forms of dietary fiber should be consumed. Insoluble fiber is found in wheat
products. Soluble fiber is found in oat bran.
Minimize consumption of candy and other foods that contain refined sugar, which can suppress the immune
system.
Foods rich in phytonutrients help to reduce the threat of cancer. These include broccoli, cauliflower,
cabbage and brussels sprouts, which contain indole- carbinol and sulforaphane -- known to protect cellular
DNA against attack by carcinogens and to regulate hormone levels to lower the risk of breast cancer.
Citrus fruits such as oranges, grapefruit, lemons and limes are rich in phytonutrients, including flavonoids
which block carcinogens from invading cells.
Foods rich in flavonoids also help neutralize carcinogens and protect cells against attack by free radicals.
Blackberries, currants, apples, grapes and plums contain flavonoids known as saponins and quercetin.
Foods rich in carotenoids protect cells against oxidation and break down carcinogenic chemicals. Carotenoids
are fat-soluble plant pigments responsible for deep red, orange, yellow and deep green colors of certain
vegetables and fruits. In fact, all organisms that rely on the sun for enerty contain carotenoids. Their
antioxident qualities are important in protecting such organisms against damage during photosynthesis,
the process whereby plants convert sunlight into chemical energy. The human body uses carotenoids in two
ways: first as antioxydents, and second by converting carotenoids into vitamin A. Studies suggest that dietary
intake of carotenoids offers protection against developing certain cancers, including that of the lung, skin,
uteris, cervix, and gastrointestinal tract. Foods rich in carotenoids include yellow, red and dark green vegetables,
such as tomatoes, carrots, peas, spinach and kale. Other good sources of carotenoids and vitamin A include Apricots,
Papayas, Mangos, and Peaches.
Tomatoes are especially rich in phytonutrients, including glutamic acid, turmeric acid, and lycopene, all
known to block the formation of cancer-causing nitrosamines, implicated in both stomach and prostate cancers.
Soy foods contain saponins and the isoflavone genistein, a phytochemical that tempers cellular response
to hormones that promote cancer growth. Soy has been associated with the reduction of breast, colon and
prostate cancers. Soy is high in protein and genistein. In addition to being an antioxidant, genistein
interacts with human estrogen receptors, aiding the body in numerous ways, including stimulating sexual
activity and promoting the health and activity of alveoli in the lungs.
The above discussed foods boost the efficiency of our immune systems. After they have broken down
carcinogens, there are other foods that help flush them from our bodies. Those foods include garlic,
onions, leeks and shallots.
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What is Cancer?
Types of Cancer
Effects of Nutrition and Diet on Cancer
Effects of Alcohol Consumption on Cancer
Effects of Beta-Carotene on Cancer
Effects of Sexually Transmitted Diseaes and Cervical Cancer
Avoiding Cancer
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