Prevention of Cancer - Role of Food

As emphasized in the previous article on Cancer, nutrients in our food can fight cancer by protecting our body’s cells from mutations caused mainly by carcinogens and free radicals. Antioxidants have been shown to minimize the damaging effects of free radicals and fight off tumours. Free radicals cause damage to DNA and aid in mutation of the cells, which then proliferate into a tumour and thus cause cancer. The damage can be prevented when nutrients bind the free oxygen, therefore prohibiting it from roaming in the body and damaging cells. Also vitamins and trace minerals have a powerful effect on free radicals in terms of neutralizing them and preventing damage to the body's cells.

Flavonoids and catechins are nutrients that give foods a bitter taste, but they also are great anticancer agents. Catechins are a powerful form of antioxidant that acts as a powerful inhibitor of cancer growth. In fact, catechins are 100 times more powerful than vitamin C and 25 times more powerful than vitamin E in their antioxidant/growth inhibitor powers. The flavonoids and catechins together have the ability to protect cells from x-ray damage, block the progression of the cell cycle, and inhibit mutations. Foods high in flavonoids are garlic, onions, shallots, and leeks, which also contain vitamin C, selenium, and sulphur compounds that together, increase the metabolic disposal of chemical carcinogens, thus lowering the risk of cells turning cancerous.

Probiotics are bacteria that live in our gastrointestional tract and aid in digestion as well as provide other benefits for its host. They are capable of altering certain enzymes that turn pro-carcinogens into carcinogenic agents by neutralizing the bad bacteria enzymes. Without the probiotics, the immune system would be left to clean the body alone, causing a work overload, thus the probiotics are good because they help the immune system to keep toxins out of our intestines.

Biologically active micronutrients known as phytochemicals exhibit their activity as antioxidants, detoxifying agents or physio-chemical means in dietary fiber. Different phytochemicals are found in foods such as Dark yellow and orange and deep green vegetables and fruits, onions, garlic, parsley, carrot, citrus oil, citrus fruits, broccoli, cabbage, cucumber, tomatoes, egg plants, pepper, soy products, berries, cauliflower, brussels sprouts, mustard, radish, whole grain products, red grapes, dried apricots, celery and mint.

Healthy and colourful diet is very helpful in preventing cancers. Choose wise, Happy healthy eating!! J

Post by Faiz Lahori

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Post by Faiz Lahori

Diet Tips for Prevention of Cancer

Post by Faiz Lahori

Cancer

Cancer is a term used to refer to malignant tumours. Tumours are cells in a tissue which grow uncontrollably. Tumours can be Benign or malignant. Benign tumours grow and remain in their tissue of origin whereas malignant tumours grow and spread to other tissues thereby hindering their functions.  The cancer cells are developed due to the activation of abnormal genes called the ‘oncogenes’. Cancer can occur at any age and in any part of the body and due to several reasons.

Cancers are caused by genetic as well as environmental factors – Heredity, Ionizing radiations such as X-rays, gamma rays, UV rays etc., Chemical substances like benzene and asbestos (carcinogens), estrogens, viruses, stress and age are some of the causative factors.

Diet and cancer are associated. Almost all cancers (80–90%) are caused by environmental factors and of these; 30–40% of cancers are directly linked to the diet. There is also a significant relation between lifestyle (including food consumption) and cancer prevention.

The objectives of nutritional therapy are to meet the increased metabolic demand of the diseased condition and prevent catabolism as much as possible, and to alleviate symptoms resulting from the disease and its treatment through adaptation of food and feeding process.

Following are the nutritional requirements in cancer:

Post by Faiz Lahori