Food prevent and treat cancer - nutrition

Diet in cancer prevention.

Cancer is a complex set of diseases characterized by the growth of cells in an atypical, almost independent manner. It can start locally and spread to surrounding areas, resulting in the death of the patient if not adequately treated.

Cancer is the second leading cause of death in developed countries, preceded only by cardiovascular diseases, so it is a disease that affects the entire globe.

Cancer arises from complex internal interaction [genetic change, metabolism] and certain triggering environmental factors such as smoking, radiotherapy, viruses, bacteria and eating habits, etc.

Although the nutritional issue is not qualified as a direct cause of cancer, there are scientific associations between some diets or eating habits and the development or aggravation of the disease.

Environmental factors:

• Smoking is the main factor.

• Eating habits.

• Consumption of alcoholic beverages.

• Sedentary lifestyle and obesity.

• Infection

• Radiation.

Possible influence of diet on the onset of cancer.

Cancer of the oral cavity, pharynx and esophagus: environmental risk factors:

• Smoking

• Unmoderated consumption of alcoholic beverages.

• Overweight and obesity.

• Micronutrient deficiencies.

• Eating food at very high temperatures.

• Habitual consumption of Chinese salted fish.

Stomach cancer: H.pylori infection is considered the first confirmed risk. But that said, it is not a sufficient reason to cause cancer, it is considered that a diet rich in salty foods, especially meats and pickles, will increase the risk of the disease.

Also, eating more fruits and vegetables, which are rich in vitamin C, has been linked to a decrease in the potential for the disease.

Colorectal cancer: The incidence of colorectal cancer in developed countries is about 10 times higher than in developing countries. Diet is believed to be the reason for this marked difference.

The main risk factors are:

• Overweight and obesity.

• Canned meat consumption habits.

Factors that can reduce the risk of developing colorectal cancer:

• Consumption of fruits and vegetables.

• High doses of folic acid, either in your diet or through vitamin supplements.

• High amount of calcium.

Lung cancer: smoking increases the risk of lung cancer by approximately 30% and is the origin of more than 80% of lung cancer cases in developed countries. However, there is no agreement on the criteria for the effects of eating fruits and vegetables on the disease. The priority in the prevention of lung cancer continues to be the elimination of smoking.

Breast cancer: Breast cancer is more common in women. The only dietary factors that increase the risk of breast cancer are:

• Obesity is estimated to increase the risk of breast cancer by approximately 50%.

• Drinking alcoholic beverages.

Endometrial cancer: the risk of developing endometrial cancer in obese women is three times higher than in lean women. Unconfirmed case-control studies suggest that a diet high in fruits and vegetables may decrease the risk, while a diet high in saturated fat or total fat would have the opposite effect.

Prostate cancer: Prostate cancer rates are about ten times higher in North America and Europe than in Asia. Data from future studies find no association between specific dietary factors and the incidence of this type of cancer, but do suggest some relationship with the diet of Western men.

Kidney cancer: it is believed that overweight and obesity are responsible for up to 30% of kidney cancer cases in both sexes.

Substances in some foods that are linked to the origin and development of cancer:

• Mycotoxins: compounds produced by fungi. The most famous of these is aflatoxin, which is especially abundant in cereal stocks [corn, sorghum, millet, rice, wheat], oilseeds [olive, soybean, sunflower, cotton] and spices [chili and black pepper], with high temperature and humidity. Today, they are the most potent liver carcinogens known.

• Nitrosamides and nitrosamines are not found naturally in food. They arise from the reaction between amines in food and sodium nitrite, which is the sodium salt added to meat foods as a preservative and color stabilizer for meat and meat products. These compounds are found essentially in processed meats and sausages.

• Smoked foods: the method used to make smoked foods is believed to be carcinogenic. Its effect comes from the polycyclic aromatic hydrocarbons produced in this process.

• Fats: eating foods rich in saturated fats, such as butter, cream and red meat, appears to be linked to the origin of breast, endometrial and colorectal cancers.

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