Diet Care

The majority of cancers are now thought to be preventable. Diet is responsible for 35 percent of all cancers. Viruses, occupational hazards, alcohol, excess sunshine, environmental pollution, and various medical procedures are responsible for the rest.

Here are some diet guidelines to help prevent cancer:

1. Stay slim. Individuals 40 percent or more overweight increase their risk of colon, rectum, breast, prostate, gallbladder, ovary, and uterine cancers. Obese women have a 55 percent greater risk and men have a 33 percent greater risk of cancer than those of normal weight.
2. Cut down on total fat intake. A high-fat diet may be a factor in the development of breast, colon, and prostate cancers. By restricting fatty foods, people are better able to control body weight also. Foods high in fat include whole milk, meat, most salad dressings, mayonnaise, cheese, nuts, pastries, and many other baked foods. Use these foods sparingly.
3. Eat more high-fiber foods. Studies show that high-fiber diets may help reduce the risk of colon cancer. These foods make healthy substitutes for foods high in fat. High-fiber diets also help to lower blood glucose and cholesterol levels, contribute to regularity of bowel movements, and decrease the risk of obesity and high blood pressure.
4. Eat foods rich in vitamins A and C daily. Dark-green and deep-yellow vegetables and fruits are rich in carotene, a form of vitamin A. Some studies have shown that eating such foods may lower the risk larynx, esophagus, and lung cancers.  Studies show that people with diets rich in vitamin C are less likely to get cancer, especially of the stomach and esophagus. Adults should try to get at least 60 milligrams of vitamin C each day. Vegetarians, who have low-cancer risk, often get more than 200 milligrams a day. Most people know citrus fruits such as oranges and grapefruit are rich sources of vitamin C. But few realize that broccoli, strawberries, cauliflower, cantaloupe, tomatoes, and sweet potatoes are also rich sources of this vitamin.
5. Include cruciferous vegetables in your diet. Cruciferous vegetables belong to the mustard family. Whole plants have flowers with four leaves in the pattern of a cross. These include cabbage, broccoli, brussels sprouts, and cauliflower. These vegetables may reduce the risk of cancer, particularly of the gastrointestinal and respiratory tracts.
6. Abstain from the consumption of alcoholic beverages. Alcohol increases the risk of developing cancer of the oral cavity, larynx, and the esophagus.
7. Avoid the consumption of salt-cured, smoked, and nitrite-cured foods. Smoked foods, such as meats, absorb some of the tars that come from incomplete combustion. These tars contain cancer-causing chemicals, similar to those of cigarette smoke. Studies show that salt-cured or pickled foods may increase the risk of stomach and esophageal cancer. Nitrites are caused with meats to help protect against botulism, and to improve color and flavor. These chemicals lead to the formation of nitrosamines, which are powerful cancer-causing agents.

When you all follow all seven and do not smoke, your chance of cancer is greatly reduced. This lifestyle is worth a try.

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