Food against cancer
Food against cancer
30 to 40% of all cancers can be prevented by proper diet. To reach this decision the British World Cancer Research Fund and American Institute for Cancer Research in a comprehensive report. In recent years an increasing number of studies that show that our dietary habits or certain components of our diet, may affect the creation or preventing cancer. In this report, (Food, Nutrition and the Prevention of Cancer: a Global Perspective, 1997) that three years was worked by a group of 15 leading cancer specialists from around the world, assisted by a further 100 or so scientists and specialists from various organizations, all these studies together and put into perspective. Moreover, the paper includes a number of concrete recommendations. The influence of nutrition on cancer twice. On the one hand, certain eating habits and certain nutrients at the basis of the emergence of cancer. But then our food also contains substances that help protect against cancer.
Risk Factors
A first series of recommendations therefore relates to avoiding certain foods and unhealthy eating habits that can promote cancer. 1. Avoid obesity and care for daily exercise, 2. Reduce total fat intake to a maximum of 30% of the total calories listed. Limit fats, especially of animal origin. 3. Limit meat consumption up to 100 g per day. Prefer lean meats (like chicken). 4. Be moderate with alcohol. Up to two glasses a day. 5. Jump to moderately salted and smoked foods. 6. Limit consumption of grilled meat, especially when they are burned black are. 7. Never eat moldy products and limit the consumption of cheeses. Various grain and nut species are also susceptible to mold, so they best not be eaten after the expiry date. Obesity or overweight is associated with almost all cancers except lung cancer. This is probably due to the fact that adipose tissue can convert certain hormones estrogen. Hence the recommendation to watch your weight and daily fat intake to reduce, although there is probably no direct relationship between a high-fat diet and cancer. Contrary to popular belief, the report has no evidence found for the pathogen city of various food additives (such as colors and flavorings) and residues such as pesticides, provided that the legal standards are respected.