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The Role Of Vegetables In The Prevention Of Cancer

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The Role Of Fruit In Fighting And Preventing Cancer

Add Or Removal Of These Types Of Food In Your Diet

The Role Of Food In The Prevention Of Cancer

Considerable evidence from preclinical studies indicates that plant-derived foods contain anti carcinogens. A comprehensive review of the literature found that a diet high in vegetables and fruit probably decreases breast cancer risk and that a diet high in total fat possibly increases risk. However, evidence of an association between a diet high in vegetables and fruit and low in total fat and prevention of cancer progression has been mixed in epidemiological studies, the authors write.

Anti-carcinogens

The 50-percent reduced risk was associated with eating at last five servings per day of the protective vegetables or vegetables and fruit, compared to those who ate two servings a day or less. And eating nine servings per day of vegetables and fruit combined also was associated with about a 50-percent reduced pancreatic cancer risk compared with eating less than five servings per day. A serving is considered to be about a half cup of cooked vegetables, two cups of leafy salad or one medium-sized piece of fruit.

Protective Vegetables

Smokers use antioxidants faster and therefore need an even higher intake. Different fruits and vegetables offer different protection. For example, green leafy vegetables and vitamin C rich fruits and vegetables offer the greatest protection against heart disease.

Smokers and Antioxidents

Speeds up estrogen metabolism, is thought to help block breast cancer and suppress growth of polyps, a prelude to colon cancer. Eating cabbage more than once a week cut men’s colon cancer odds 66 percent. As little as two daily tbsp. Contains anti-ulcer compounds; cabbage juice helps heal ulcers in humans. Has anti-bacterial and anti-viral powers. Can cause flatulence in some. Some of these important compounds are destroyed by cooking. Raw cabbage, as in cole slaw, appears to have stronger overall health value.

Cabbage

a super source of beta carotene, a powerful anticancer, artery-protecting, immune-boosting, infection-fighting antioxidant with wide protective powers. A carrot a day slashed stroke rates in women by 68 percent. The beta-carotene in one medium carrot cuts lung cancer risk in half, even among formerly heavy smokers. High doses of beta carotene, as found in carrots, substantially reduces odds of degenerative eye diseases (cataracts and macular degeneration as well as chest pain (angina). The high soluble fiber in carrots depresses blood cholesterol and promotes regularity. Cooking can make it easier for the body to absorb carrot’s beta-carotene.

Carrots and beta-carotene

rich source of various anti-cancer chemicals. Has more beta carotene than spinach and twice as much lutein, the most of any vegetable tested. Kale is also a member of the cruciferous family, endowing it with anti-cancer indoles that help regulate estrogen and fight off colon cancer.

Kale

Prostate cancer - this is the third most common cause of death of men in Australia. Vegetables - soy in particular - may decrease the risk, while a high fat diet that comprises mostly animal fat sources (such as dairy products, fatty meats and takeaway foods) may increase the risk. Lycopene - a potent antioxidant found in tomatoes, tomato-based products, watermelon and strawberries - may help lower the risk.

Soy

Bowel cancer - this is the fourth most common cancer in the world. Up to 70 percent of cases can be prevented by following a healthy lifestyle. Physical activity and a diet high in vegetables and fiber are protective, while a high red meat intake (especially processed meat) and alcohol may increase the risk.

Red meat and alcohol

To be continued in next post

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