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What to eat to avoid cancer? Inadequate diet can go a long way in getting cancer. Which products have anti-cancer properties and which ones accelerate the development of cancer cells?

Improper diet causes about 35-40% of cancers - experts estimate. Overweight and obesity increase the risk of developing mouth cancer, throat cancer, laryngeal cancer, esophageal cancer, stomach cancer, pancreatic cancer, liver cancer, colorectal cancer, kidney cancer, prostate cancer, breast cancer, ovarian cancer and uterine cancer.

Obesity and cancer

In women whose BMI is too high, the synthesis of estrogens in the body is higher than normal. This increases the predisposition to developing ovarian and endometrial cancer. Obese women who did not give birth, had their first menstruation early and had a late menopause, are more likely to develop breast cancer.

Men with too much body weight are more likely to develop prostate cancer, cancer of the stomach and colon.

READ MORE>>>Genetic predisposition and cancer

Unfortunately, we still lack awareness of how important daily food choices and maintaining a he althy weight are for cancer prevention. And it is clear from clinical trials that people with a genetic predisposition to developing cancer, thanks to a proper diet, can protect themselves against cancer.

ANTI-CRAKLE DIET. Foods or nutrients whose regular consumption reduces the risk of malignant tumors

Cancer of the mouth, throat, larynx, esophagus, stomachlow-starch vegetables (broccoli, lettuce, cucumber, tomatoes, cabbage, cauliflower, zucchini, eggplant, pepper, turnip, asparagus, spinach, chicory, celery, sauerkraut, onion, garlic, parsley, radish, leek, radish and alfalfa sprouts)
Cancer of the mouth, throat, larynx, esophagus, stomach, lungFruits
Stomach cancerBulb vegetables (all kinds of onion, garlic, leek, shallots, seven-year-olds, chives)
Colorectal cancer (colon, rectum)Garlic
Esophageal cancerFoods containing vitamin C (fruits, vegetables)
Pancreatic cancerFoods containing folate (dark green vegetables, pulses, nuts, yeast, avocados, bananas, raspberries, oranges)
Oral, pharyngeal, lung cancerFoods containing carotenoids (carrots, sweet potatoes, pumpkin, peppers, parsley, kale, spinach, tomatoes, broccoli, apricots)
Esophageal cancerfoods containing beta-carotene (fish oil, chicken liver, carrots, parsley, eggs, spinach, pumpkin, apricots, mango)
Prostate cancerFoods containing lycopene (tomatoes, watermelons, red grapefruits, papaya). Foods containing selenium (brown rice, corn, oats, pumpkin seeds, lean meat and fish, semi-skimmed milk)
Colorectal cancer (colon, rectum)Dairy products containing calcium

Source: Nutrition and cancer. A guide for patients and their families, IŻŻ and the Tam i z Powrotem Foundation, Warsaw 2013.

Selenium - do not underestimate the deficiency of this element

Cancer formation is a long-term process. The factors that accumulate their formation include the environment, weight control and the supply of nutrients and minerals at the appropriate level. One of these ingredients is selenium - an essential micronutrient that must be provided in the diet.

Studies of people who contracted colorectal cancer show that in most cases their selenium levels were far too low. However, it cannot be said unequivocally that low selenium levels are a carcinogenic factor, as detailed studies in this area have not yet been performed.

The low level of selenium in the body should, however, be a factor that will draw attention to the need for additional tests, change the diet, supplementation of missing elements, etc., because in Poland, people with low selenium levels suffer from colorectal cancer 10 times more often than in people with the appropriate concentration of this micronutrient.

The best sources of selenium:

  • powdered dried porcini mushrooms,
  • wheat,
  • brown rice,
  • oats,
  • pumpkin seeds.

Foods or nutrients whose regular consumption increases the risk of cancer

Colorectal cancer (colon and rectum)Red meat (beef, pork, lamb) and processed meat (smoked, cured, s alted or with added preservatives)
Stomach cancerExcess s alt in the diet
Prostate cancerExcessive calcium intake with diet (improperly balanced diet of people who engage in sports intensively)
Liver cancerFoods containing aflatoxins (moldy cereal grains, nuts and pulses)
Cancer of the mouth, throat, larynx, esophagus, liver, large intestine (colon, rectum), breastAlcohol
Esophageal cancer (especially in smokers)Yerba mate tea (frequent consumption of the drink brewed in a traditional way
Lung cancer (in smokers)Beta-carotene used in dietary supplements

Source: Nutrition and cancer. A guide for patients and their families, IŻŻ and the Tam i z Powrotem Foundation, Warsaw 2013.

Does drinking alcohol cause cancer?

There is a strong link between getting cancer and drinking alcohol. The strongest links were found with the upper respiratory tract. Alcohol mainly contributes to the formation of cancer of the esophagus, throat and mouth.

The mechanisms by which alcohol affects the development of cancer are not fully known, but as alcohol consumption increases, the risk of developing cancer increases.

It is also worth limiting alcohol consumption for other he alth reasons. Frequent drinking causes serious damage to the body's cells, including for cirrhosis of the liver, pancreatitis, hypertension and addiction.

What, besides diet, influences the development of cancer?

You have to remember that diet alone is not enough. Apart from it, there are other extremely important factors influencing the risk of developing cancer. They also include: smoking, radiation, environmental pollution, age, low physical activity, viruses and bacteria, tendency to inherit, occupational factors, some medications.

>>>Find out what else you can do to avoid cancer


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