Cancer And Diet

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Cancer and Diet


In recent year, advances in cancer treatment have increased the number of cancer survivors. The five year survival rate for all the cancers are 64% with much higher survival rate of some types of cancers (e.g. breast cancer, 88%, prostate cancer 99%). Increase in cancer survival rates has led to growing interest in finding new ways to address new issues pertinent to survival and well-being. In one such area of research, investigators are turning to the study of health behaviors to better understand how cancer is related to healthy lifestyle and how cancer can be prevented in healthy population. A healthier diet and good lifestyle can reduce cancer morbidity and mortality (Mohabir, 2006).


Guidelines by World Cancer Research Fund

World Cancer Research Fund has recommended following general guidelines about the relation of diet with caner development.

•Weight reduction.

•Physical activity for 30 min every day.

•Little consumption of energy-dense foods such as high-fat and high-calorie diet and high-energy drinks

•Little consumption of red meats and avoidance of processed meats.

•Limitation of alcohol drink to two per day for men and one per day for women.

•Fruits, vegetables, beans and whole grains should be added to diet.

•Supplement should be avoided.

•Babies should be given breast milk (Whitney, 2011).

The multiple phytochemical agents found in foods of plant origin are real treasures. The anti-cancer molecules they contain are the chemotherapy agents capable in preventing the development of cancer by blocking the precancerous cells by procuring the elements necessary for its maturation. This preventive effect can be amplified if diet is modified (Gingras, 2008). Fresh fruit and vegetates protect from cancers such as avocado broccoli, sprouts, coconut, blue green algae, nuts, almonds, pecans, walnuts and pineapple contain enzymes that prevent from cancers (Emeka, 2002).

Role of Diet in the Development of Lung Cancer

Smoking is associated with high mortality from lung cancer. The incidence of lung cancer continues to rise due to smoking. Certain nutrients provide protection against lung cancer, but the vitamin most concerned is vitamin A precursor, betacarotene. It is yellow-orange in colour and contains carotenoidincidendes, which have anti-carcinogenic activity much greater than vitamin A. Other nutrients that provide lung protection are vitamin C rich foods, indoles, a natural phytochemicals found in vegetables. These nutrients provide lung protection but these are not a substitute for smoking cessation (Stewart, 2010).

Yellow fruits and dark green vegetables have the highest amount of beta-carotene. Vegetables that are high in carotene ...
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