Oncology

How Does Diet Relate to Cancer?

Diet is now regarded as a significant element in the prevention and therapy of cancer. According to the American National Cancer Institute, about one-third of those cancers have been associated with diet. Thus, the right options of meals can help prevent a vast majority of cancer cases and deaths in cancer.

Cancer usually develops within a protracted duration. Latest research shows what one eats can interfere with the cancer process at many phases, from conception to both spread and growth of cancer. Foods can obstruct the compound activation that normally initiates cancer. Antioxidants, including vitamins, can eliminate carcinogens and can even repair a few of that cellular damage due to them. Cancers that are in the process of expansion can also be prevented in further spreading through meals. In advanced cases, perfect foods can prolong the individual’s life.

Researches conducted in discovering links between diet and cancer since 1970 have conclusively demonstrated that fruits and vegetables can serve as an antidote to cancer. As stated by Dr. Peter Greenwald, Director at the Department of Cancer Prevention and Control in the American National Cancer Institute:”The more fruits and vegetables people eat, the less likely they are to get cancer, from the colon into stomach cancer into breastfeeding and even lung cancer. For all cancers, persons with higher fruit and vegetable intake have roughly half-the threat of people with a reduced intake. Some studies suggest that eating fruit a day compared to three times a week reduce the risk of lung cancer 75 percent, even in smokers.”

The normal portions of fruits and vegetables are two fruits and three vegetables every day. Adding more fruits and vegetables to those servings can reduce the prospect of cancer.

The plant foods that are deemed to have anticancer properties from the American National Cancer Institute comprise vegetables such as garlic, cabbage, tomato, soya beans, carrot, ginger, broccoli, broccoli, onion, cauliflower, brussels sprouts’ and pineapple; citrus fruits such as strawberry, grapefruit, lime and lemon; added foods such as garlic, whole corn, brown rice, berries and scarcely; and herbs such as rosemary, lavender, lavender, chives and ginger.

According to many studies, Vitamin A exerts an inhibiting influence on carcinogenesis. It’s but one of the most important aids to the body’s defense strategy to fight and protect from cancer. A new British study found that the cancer rates decreased by 40% in men with the most blood beta carotene (a precursor of a vitamin ), in comparison with people with the least. Other studies have found that people who have greater amounts of folic acid (found in green vegetable) and lycopene (a tomato chemical ) are much less vulnerable to most cancers, in particular of their lungFind Article, pancreas, and cervix.


Rachel Rowling

Rachel has over 25 years of experience in medical tourism and international IT/Technology/Innovation leadership working for Fortune 500 companies as well as startup companies. She is a regular article contributor to healthcare transparency and digital health innovation.