Dietary factors in cancer
2018-05-13 18:00:36
Medical research shows that about one-third of all cancers are related to diet. Poor diet and unreasonable dietary patterns can lead to the onset of cancer. The influence of dietary factors on cancer is mainly manifested in the following aspects.
Excessive fat intake. The incidence of breast cancer, colon cancer, rectal cancer, endometrial cancer, ovarian cancer, prostate cancer, and gallbladder cancer is related to excessive fat intake. Studies have shown that fat can enhance the role of bacteria in the small intestine and enhance the activity of the symbiosis hormone, which is one of the important factors causing breast cancer. When the fat passes through the intestine, it can form secondary products under the action of bacteria and promote colon cancer.
Insufficient intake of vegetables and fruits
Scientists summarized 200 epidemiological investigations of dietary and oncology and found that 128 of the 156 studies showed that those who consumed vegetables and fruits were susceptible to the following common cancers and were twice as likely to be at risk: lung cancer, laryngeal cancer, and oral cavity Cancer, stomach cancer, colon cancer, rectal cancer, bladder cancer, pancreatic cancer, cervical cancer, and ovarian cancer.
Studies have shown that vegetables and fruits are rich in ascorbic acid, ß-carotene, dietary fiber, folic acid, cruciferous vegetables also contain ascorbic acid, an active ingredient with strong anti-cancer activity, ascorbic acid as an oxidant, can inhibit the activity of reactive oxygen species on cellular DNA The damage can also block the synthesis of carcinogenic nitrosamines in the body.
Dietary fiber refers to polysaccharides that are not absorbed and utilized in the body and include cellulose, hemicellulose, and pectin. Dietary fiber can stimulate intestinal peristalsis and dilute carcinogens by increasing the amount of feces and reduce the carcinogenic substances on the intestinal tract. According to reports, 52 cases of patients with colonic adenocarcinoma supplemented with wheat fiber for 4 months can reduce 50% of the total bile acids in the faeces.
Folic acid is an important component involved in the synthesis of DNA, RNA precursor purines and pyrimidines, and methionine. Folic acid has a good inhibitory effect on various cancers (liver cancer, gastric cancer, colon cancer, lung cancer, pancreatic cancer). Its mechanism of action may be: 1, anti-oxidation; 2, reduce the formation of carcinogens and DNA. Epidemiological studies have confirmed that the intake of folic acid is negatively correlated with the incidence of colon cancer and cervical intraepithelial neoplasia. Insufficient folic acid intake can lead to: 1 beneficial to papilloma virus (HPA) into the DNA of cervical epithelial cells, leading to tumorigenesis; 2, activation of oncogenes; 3, impaired DNA repair immune function; 4 cause chromosome breakage.
Studies have shown that people who eat foods with higher dietary carotene levels have a much lower risk of lung cancer, stomach cancer, colon cancer, rectal cancer, bladder cancer, and breast cancer than those who do not consume enough; amp;szlig;-carotene The anti-cancer mechanism may be: 1 in the body can be converted to vitamin A to play a cancer suppressing effect; 2, anti-oxidation; 3, improve the body's immunity. It has been widely viewed as the first nutrient used for cancer intervention.
Many scientists believe that vegetables and fruits contain multiple cancer suppressing substances that play a comprehensive synergistic role, rather than a single nutrient to play a role, trying to take a single substance to replace the food from it, it is difficult to achieve the purpose of health care, such as single substance overdose is harmful.
Bad eating habits
When the food is fried, the temperature is as high as 200º C or more, the oil carries out complex oxidation, polymerization, cyclization and other reactions. In particular, oil that has repeatedly been exposed to high temperatures can produce carcinogens and carcinogens. It has been reported abroad that repeated use of excess oil added to beverages can induce rat tumors.
Smoked food. Bacon causes carcinogenic 3.4 benzopyrene during the production process, and can penetrate food.
Foreign reports that drinking can increase women's risk of breast cancer and increase with alcohol consumption.
More than 20 kinds of molds and their toxins are known to be carcinogenic to animals. The high incidence of esophageal cancer and liver cancer in China may be related to the intake of mold-contaminated food by residents.
Due to the close relationship between diet and cancer, and the complex composition of food, some of them can be transformed into carcinogens, cancer promoters or carcinogens due to improper preservation, transportation, processing, and production processes after entering the body. Long-term use can increase the risk of cancer. The danger of cancer. On the other hand, some food ingredients contain cancer suppressants that can reduce the risk of cancer. It is very important for a reasonable diet to maintain health and reduce the risk of cancer. Recently, the WHO Center for Cancer Research recommends the following measures to reduce the risk of cancer: 1. Decrease fat intake to below 30% of total calories; 2. Increase dietary fiber intake to 20 to 30 grams per day , but not more than 40 grams; 3. Eat more fresh vegetables and fruits; 4. Avoid obesity; 5. Control drinking; eat less salted, salted and smoked foods.
Excessive fat intake. The incidence of breast cancer, colon cancer, rectal cancer, endometrial cancer, ovarian cancer, prostate cancer, and gallbladder cancer is related to excessive fat intake. Studies have shown that fat can enhance the role of bacteria in the small intestine and enhance the activity of the symbiosis hormone, which is one of the important factors causing breast cancer. When the fat passes through the intestine, it can form secondary products under the action of bacteria and promote colon cancer.
Insufficient intake of vegetables and fruits
Scientists summarized 200 epidemiological investigations of dietary and oncology and found that 128 of the 156 studies showed that those who consumed vegetables and fruits were susceptible to the following common cancers and were twice as likely to be at risk: lung cancer, laryngeal cancer, and oral cavity Cancer, stomach cancer, colon cancer, rectal cancer, bladder cancer, pancreatic cancer, cervical cancer, and ovarian cancer.
Studies have shown that vegetables and fruits are rich in ascorbic acid, ß-carotene, dietary fiber, folic acid, cruciferous vegetables also contain ascorbic acid, an active ingredient with strong anti-cancer activity, ascorbic acid as an oxidant, can inhibit the activity of reactive oxygen species on cellular DNA The damage can also block the synthesis of carcinogenic nitrosamines in the body.
Dietary fiber refers to polysaccharides that are not absorbed and utilized in the body and include cellulose, hemicellulose, and pectin. Dietary fiber can stimulate intestinal peristalsis and dilute carcinogens by increasing the amount of feces and reduce the carcinogenic substances on the intestinal tract. According to reports, 52 cases of patients with colonic adenocarcinoma supplemented with wheat fiber for 4 months can reduce 50% of the total bile acids in the faeces.
Folic acid is an important component involved in the synthesis of DNA, RNA precursor purines and pyrimidines, and methionine. Folic acid has a good inhibitory effect on various cancers (liver cancer, gastric cancer, colon cancer, lung cancer, pancreatic cancer). Its mechanism of action may be: 1, anti-oxidation; 2, reduce the formation of carcinogens and DNA. Epidemiological studies have confirmed that the intake of folic acid is negatively correlated with the incidence of colon cancer and cervical intraepithelial neoplasia. Insufficient folic acid intake can lead to: 1 beneficial to papilloma virus (HPA) into the DNA of cervical epithelial cells, leading to tumorigenesis; 2, activation of oncogenes; 3, impaired DNA repair immune function; 4 cause chromosome breakage.
Studies have shown that people who eat foods with higher dietary carotene levels have a much lower risk of lung cancer, stomach cancer, colon cancer, rectal cancer, bladder cancer, and breast cancer than those who do not consume enough; amp;szlig;-carotene The anti-cancer mechanism may be: 1 in the body can be converted to vitamin A to play a cancer suppressing effect; 2, anti-oxidation; 3, improve the body's immunity. It has been widely viewed as the first nutrient used for cancer intervention.
Many scientists believe that vegetables and fruits contain multiple cancer suppressing substances that play a comprehensive synergistic role, rather than a single nutrient to play a role, trying to take a single substance to replace the food from it, it is difficult to achieve the purpose of health care, such as single substance overdose is harmful.
Bad eating habits
When the food is fried, the temperature is as high as 200º C or more, the oil carries out complex oxidation, polymerization, cyclization and other reactions. In particular, oil that has repeatedly been exposed to high temperatures can produce carcinogens and carcinogens. It has been reported abroad that repeated use of excess oil added to beverages can induce rat tumors.
Smoked food. Bacon causes carcinogenic 3.4 benzopyrene during the production process, and can penetrate food.
Foreign reports that drinking can increase women's risk of breast cancer and increase with alcohol consumption.
More than 20 kinds of molds and their toxins are known to be carcinogenic to animals. The high incidence of esophageal cancer and liver cancer in China may be related to the intake of mold-contaminated food by residents.
Due to the close relationship between diet and cancer, and the complex composition of food, some of them can be transformed into carcinogens, cancer promoters or carcinogens due to improper preservation, transportation, processing, and production processes after entering the body. Long-term use can increase the risk of cancer. The danger of cancer. On the other hand, some food ingredients contain cancer suppressants that can reduce the risk of cancer. It is very important for a reasonable diet to maintain health and reduce the risk of cancer. Recently, the WHO Center for Cancer Research recommends the following measures to reduce the risk of cancer: 1. Decrease fat intake to below 30% of total calories; 2. Increase dietary fiber intake to 20 to 30 grams per day , but not more than 40 grams; 3. Eat more fresh vegetables and fruits; 4. Avoid obesity; 5. Control drinking; eat less salted, salted and smoked foods.