Diet And Lifestyle For The Prevention Of Cancer

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ABSTRACT

Cancer is the disease that results when cellular changes cause the uncontrolled growth of cells. Cancer causes fast cell growth. There are several causes of cancer, and few are preventable. Genetic factors also cause the cancer. Cigarate smoking, lot of alcohol consumption, excess weight, physical inactivity and poor nutrition, these causes cancer and these are preventable causes. The chances of developing cancers may be reduced by not smoking, maintaining a healthy weight, not drinking lot of alcohol, eating lot of vegetables, fruits and whole grains, vaccination against bound infectious diseases, not eating excessive amount of produced and pork meat and avoiding daylight exposure. Early detection through screening is useful for all type of cancer. Also, to stop cancer lifestyle changes needed like managing stress, enough sleep, regular exercise, avoiding environmental and occupational toxins.

INTRODUCTION

Cancer is the second leading reason behind the death in the world. It is a disease defined as uncontrolled, uncoordinated and undesirable cell division.(1) Cancer cells continue to grow and divide and divide into more numbers, damaged and harmful cells form neoplasm. A neoplasm is localised develops slowly and doesn’t sometimes end in the patient’s death. Malignant or cancerous tumours develop faster. They are not localised and are fatal for the patient and can cause death.

Carcinogenesis could be a multistage process in which damage to a normal cell’s genetic material changes the cell to malignant form. The damage gradually accumulates in the cells growth restrictive system.(2)

To lower your risk for cancer or other serious disease aims to create healthy diet like antioxidant rich fruit, tea and vegetables, nuts, whole grains. At the same time, inhibit or try to limit the processed and cooked foods, sugars and refined carbohydrate. Because of early screening and a few lifestyle changes, survival rates are up for many types of cancer.(3) Diets high in fruit might lower the chances of gastric and lung cancer. Eating vegetables containing carotenoids like carrots, Brussels and sprouts, might lower the chances of lung, oropharynx and larynx cancers. Eating oranges, berries, peas, bell peppers, dark foliaceous greens and the foods high in vitamin c can also protect against cancer. Foods high in carotenoid, like tomatoes, guava and watermelon, might lower the chances of prostatic adenocarcinoma.(4)

Whereas diet is the central point to prevent the cancer but other healthy habits can additionally lower your risks that are being a lean person, being physically active.

Environmental and chemical carcinogens

People are ceaselessly exposed exogenously to variable amounts of chemicals that are shown to own cancer or mutagenic properties.
In the case of a solid neoplasm there is a 20-40 year interval from the time of exposure to a chemical or infectious disease causing agents till the clinical detection of a neoplasm.
By the time a neoplasm is obvious, cancer cells have acquired the ability to divide where normal cells ought not, to invade adjacent cellular architectures, to metastasise and to kill the host.(5)

Cancer causing factors

Red meat – more consumption of pork could be a risk factor for cancer, particularly those of the gastrointestinal tract and prostate, bladder, breast, and pancreatic cancer.
Fat- epidemiologic studies give a positive association between dietary fat and colon carcinoma.
Sugar- frequent consumption of sugar and high sugar foods causes pancreatic cancer.
Alcohol- once not taken in limit will cause colon, mouth, oesophagus, larynx, throat cancer.
Obesity -increases possibilities of cancer.(6)
Salt- nitrate preserved foods, cause GIT cancer.

Cancer could be a preventable disease

Prevention is better than cure.
Only 5-10% of all cancer cases may be attributed to genetic defects, whereas the remaining 90-95% has their roots within the environment and life-style.
The lifestyle factors could be smoking, diet, alcohol, obesity, infectious agents, environmental pollutants and radiation.
Of all cancer-related deaths;25-30% are due to tobacco, 30-35% diet, 15-20% infections, 10-20% obesity,4-6% alcohol,10-15% others, which includes environmental and radiation(7)

Cancer prevention foods

Stock refrigerator with a range of various colour fruits:

Strawberries, Blueberries, Raspberries, Blackberries, Peaches, Grapes, Oranges, Kiwi, Carrots, Spinach, Red peppers, Green peppers, Cabbage, Tomatoes.
Grapes –make slow the growth of cancerous call.
Green leafy vegetables- contain anti-oxidant. Carotenoid inhibits the formation of breast cancer and skin cancer.

Herbs and spices:

Turmeric, Ginger, Cilantro, hot pepper, Cumin, mint.(8)
Turmeric – curcumin active ingredient. Prevent the various organ cancers.
Garlic-immunity enhancer, attack on free radicals, slow the growth of cancer cell.

Lifestyle changes to forestall cancer

If you drink alcoholic beverages, limit consumption of alcohol.(9)
Avoid obesity; maintain a healthy weight throughout life.
Do regular physical activity and limit the consumption high calorie foods and beverages.
Eat additional vegetables and fruits
Limit consumption of pork and avoid processed meats.
Avoid the tobacco, stop smoking.
Avoid excess daylight exposure.(10)
Do regular screening.
Avoid chronic infections.
Avoid occupational exposure to carcinogens like heavy metals, asbestos.
Avoid environmental exposure to carcinogens like arsenic contamination, pollution.
Avoid immunosuppressive disorders.
Lower the fat intake.
Take multivitamin supplements.

Conclusion

If by changing eating habits we can lower the chances of cancer. Alcohol is a carcinogenic and will increase the chances of cancer incidence and mortality. Increasing the consumption of tea, coffee, fruits or vegetables is not expected to impact considerably on cancer rates, at least not in well-fed populations.(11) There is presently no compelling evidence that supplementing vitamins, antioxidants or other micronutrients reduces cancer incidence. Cancer protecting diets are designed from plant based mostly foods that are high in fibre, rich in complex carbohydrate, vitamins, and minerals, naturally low fat, salt and cholesterol free, rich in cancer fighting phytochemicals.(12) Keep your body strong and healthy.

REFERENCES

www.mayoclinic.com
www.allaboutcancerfi.com
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World cancer research fund international, www.helpguide.org.
Jo Gamble BA, using food as your medicine, www.slideshare.net
National cancer policy board 2003; pan et al 2004
Ferguson LR. Dietary influences on mutagenesis – where is this field going? Environ Mol Mutagen. 2010;51:909–18.
Zheng W, Lee S-A. Well-done meat intake, heterocyclic amine expos- ure, and cancer risk. Nutr Cancer. 2009;61:437–46.
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Calle EE, Kaaks R. Overweight, obesity and cancer: epidemiological evidence and proposed mechanisms. Nat Rev Cancer. 2004;4:579–91.
Andrews wicki, diet and cancer, the European journal of medical sciences,2011,doi10.4414
Martínez ME, Marshall JR, Giovannucci E. Diet and cancer prevention: the roles of observation and experimentation. Nat Rev Cancer. 2008;8:694–703.
Tsugane S, Sasazuki S. Diet and the risk of gastric cancer: review of epidemiological evidence. Gastric Cancer. 2007;10:75–83.

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