Decades of scientific research have found that 35% of cancer deaths are related to diet. Poor eating habits, insufficient or excessive intake of certain nutrients, and food contaminated with aflatoxins and nitroso compounds are all related to the occurrence of tumors. Many times, patients mistakenly believe that radiotherapy can be used to treat various diseases. Cancer, but scientific treatments deserve more attention. Now, certain vitamins have been shown to have anti-cancer effects. So, how should we eat correctly to fight and prevent cancer?
There are seven categories of nutrients necessary for the human body, namely water, carbohydrates, dietary fiber, lipids, proteins, vitamins and minerals.
It has been scientifically proven that carbohydrate intake should be moderate. Excessive intake of refined starch or refined sugar will increase the risk of colorectal cancer. Because dietary fiber has a laxative function and can reduce the time that harmful substances remain in the body, it has the function of preventing rectal cancer and breast cancer. Dietary fiber is rich in fruits and vegetables, whole grains, beans, fungi and algae.
Excessive intake of lipids can also cause cancer. Studies have found that a high-fat diet will cause the liver to secrete too much bile, and the excess bile will be further converted into carcinogens in the intestines, leading to colorectal cancer. High fat will also increase hormone secretion in the body and increase the risk of breast cancer. Epidemiological surveys have also found that high-fat diet may be related to lung cancer, endometrial cancer, prostate cancer, pancreatic cancer, etc. Some people are even more worried about the transmission of cancer.
Animal experiments have proven that low protein intake has anti-cancer effects, while high protein intake has carcinogenic effects.
Research shows that commonVitamins generally do not cause cancer risk, and most even have anti-cancer effects. Vitamin A deficiency is susceptible to mucosal, skin, and gland tumors induced by chemical carcinogens. Food sources of vitamin A include yellow fruits such as citrus and yellow and green vegetables, and animal fats such as egg yolks and liver. In addition, cod liver oil is also a good source of vitamin A. Vitamin C can reduce the risk of some cancers, especially gastric cancer, and can also improve immunity. It is widely found in various vegetables and fruits. Vitamin E is an antioxidant in the body that can scavenge oxygen free radicals, protect cell membranes and DNA, and inhibit the formation of nitrosamines, thus playing an anti-cancer role. Foods rich in vitamin E include: fruits and vegetables, nuts, lean meats, dairy, eggs, pressed vegetable oils, etc.
Lack of iodine or excessive intake of minerals can induce thyroid cancer; selenium in minerals, as a component of glutathione peroxidase, can catalyze the decomposition of peroxide to protect cells. Selenium can also inhibit tumors and increase the body's immunity. Function, thus preventing lung cancer, stomach cancer, esophageal cancer, liver cancer, colon cancer, breast cancer, etc. The human body cannot synthesize selenium by itself, so it mainly absorbs it from food. The order of selenium content in food is: animal organs > seafood > fish > eggs > meat > vegetables > fruits.
It can be seen that a scientific diet is to have balanced nutrition, ensure that the intake of various nutrients is within a reasonable range, eat more plant-based foods, and eat more vegetables and fruits. When nutrition is adequate, reduce the intake of animal foods. In addition, for people at high risk of cancer, we must pay attention to the early symptoms of cancer to achieve early detection and early treatment. In addition, we must also pay attention to the mental health of cancer patients to truly make cancer recovery more sunny.