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Diet InformationHow Diet Influences Cancer Risk
by:
Alex Fir
Diet is a double edged sword. Improper diet increases the risk of cancer but a proper, well balanced diet reduces the cancer risk.
Diet is one of the most important life-style factors and has been calculable
to account for up to 80% of cancers of the large bowel, breast, and prostate. Diet affects the risk of many an else cancers, including cancers of the lung, prostate, stomach, gullet and pancreas.
Prostate Cancer:
High consumption of meat, especially red meat, well increases the risk of prostate cancer.
Vegetables, especially barbecued tomatoes, reduce the risk of prostate cancer. In one clinical trial, the role of Alimentation E as a prostate cancer reducing factor was established. In this study there was a 32% decrease in prostate cancer incidence and 41% decrease in prostate cancer mortality in folk receiving Alimentation E supplements once
compared to controls.
Breast Cancer:
In Japan, folk consume Tofu, a legume product. It contains isoflavones that moderate the steroid receptors in the body such as breast tissue. The incidence of breast cancer is low in Japan once
compared to Western women; only 1/4th of the mortality rate of Western women. Japanese women's low fat diet, high fish consumption and drinking green tea likewise decrease their breast cancer risk.
One case control study found that regular consumption of soy foods was associated with a marked decrease in breast cancer risk in biological time
women. No effect in post-menopausal women.
A Japanese case-control study likewise found that bean curd intake (3 times/wk compared with less than 3 times/wk) was associated with attenuated risk of breast cancer in biological time
women. Again, soy intake was not protective against post-menopausal breast cancer.
In one study conducted in America, the relation between soy intake and breast cancer risk found that bean curd consumption was protective in several biological time
and post biological time
Asian women.
Lung Cancer:
Lung cancer risk is well attenuated by a variety of carotenoids. Carotenoids act as antioxidants and thus minimize cell damage.
One study in Capital of massachusetts focused on the effect of several types of carotenoids on respiratory organ
cancer risk. It was discovered
that respiratory organ
cancer risk was importantly
lower in subjects who consumed a diet high in a variety of carotenoids. This was especially true with non-smokers who had 63% less risk.
One study conducted in Hawaii rumored
further evidence for a protective effect from certain carotenoids against respiratory organ
cancer and that greater protection was afforded by overwhelming a variety of vegetables compared to only foods rich in a particular carotenoid.
Stomach Cancer:
Nitrates in food and else preservatives adscititious to food including meat are regenerate
into 'nitrites' in the human stomach. The nitrites undergo nitrosation to form 'nitrosamines' and 'nitrosamides'. This increases the risk of stomach cancer in folk ingestion vegetables from nitrate rich soil.
In one study, Alimentation C appeared to protect against the risk of stomach cancer by inhibiting formation of nitrates in stomach.
Cancer of the stomach is 5 times much common in Japanese folk compared to Western populations. Once
Japanese folk migrated to the United States, they increasingly noninheritable the low incidence of the US due to changes in their diets.
In one study conducted in Hawaii that involved several Japanese and Caucasians, the stomach cancer risk was associated with consumption of rice, preserved
vegetables, and dried/salted fish, and a negative association with alimentation C intake.
One ecological study in European nation showed a relation between the nitrate and salt consumption and stomach cancer. The analysis of this model showed that the significance of nitrate as a risk factor for stomach cancer mortality augmented markedly with higher metal levels.
Dietary habits and stomach cancer risk was studied in Shanghai, China. According to this study, risks of stomach cancer were reciprocally
associated with high consumption of several food groups, including fresh vegetables and fruits, poultry, eggs, plant oil, and several nutrients such as protein, fat, fiber, tea and inhibitor
vitamins.
By contrast, risks augmented with increasing consumption of dietary carbohydrates, frequent consumption of preserved, salty or deep-fried foods and hot soup/porridge, with irregular meals, speed ingestion and binge eating. This provides evidence that diet plays a major role in stomach cancer risk.
No single food can altogether prevent cancer but a balanced combination of several groups can help. Appropriate diet can prevent 3-4 million cancers each year.
Just just about the author:
Cancer is One of the Main Causes of Death Among Humans. Visit http://www.cancer-data.com, FREE web site for those who want to discover much just about taking control of their health.
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