According to the National Cancer Institute, a large percentage of cancers are due to identifiable factors and can, therefore, be theoretically preventable. Thirty percent of cancers are caused by tobacco use and as much as 50 percent are due to foods and unhealthy nutrition. Cancer prevention begins with pinpointing the risk factors and controlling them where possible.
What is Cancer?
Carcinogens are any substances that are directly involved in causing cancer. They can be found in chemicals, in food and even in the air. Carcinogens affect how cells form and multiply. An abnormal cell does not follow its natural life cycle and multiplies uncontrollably forming tumours and spreading throughout the body. The human body is quite adept at eliminating carcinogens but can sometimes fail in which case a cancer prevention diet can help inhibit the growth of cancerous cells.
Cancer Prevention Foods
Fruit, vegetables, spices and herbs provide antioxidants and other micronutriments which are important in preventing cancer development and boosting the immune system. The following foods should be added to a healthy diet to fight against cancer.
Garlic: Garlic is a cleanser with antibacterial virtues. Those who eat garlic regularly have less risk of developing stomach or colon cancer than those who don't. Five bulbs per week is the recommended amount. It can be used in cooking and sprinkled freshly grated over meat dishes or salads.
Broccoli: Raw broccoli plays a role in fighting against stomach cancer. It may be difficult to find ways to eat uncooked broccoli but it is possible with an onion or garlic dip as a starter. Broccoli should be eaten twice a week to help prevent cancer.
Cabbage: According to the National Cancer Institute, a study on 30 000 men over four years proved the protective effect of cabbage against prostate cancer. The risk is diminished by 52% if cabbage is eaten once a week.
Kiwis: They are rich in vitamin C and help digestion. They also fight against cardiovascular diseases and provide precious antioxidants which inhibit cancer growth. Three to five kiwis is the recommended dose per week and they can be eaten alone or in a fresh, fruit salad.
Parsley: Parsley contains flavonoids which is an antioxidant know to have anticarcinogenic properties. One soup spoon per day of parsley sprinkled on soups, salads or cooked vegetables is all it takes.
Grapes: The antioxidants that grapes provide are found in its skin. It's a pity that a lot of people like to peel their grapes as they are losing the important cancer prevention properties of this fruit by doing so. The amount required is three bunches per week for grapes to be an effective cancer fighter.
Green Tea: Green tea contains polyphenols. According to Dr David Servan-Schreiber, in his book Anticancer: A New Way of Life, Michael Joseph Ltd, May 2008, polyphenols help fight against the development of new cancer cells. Green tea also helps the body detoxify helping eliminate carcinogens. Two to three cups of green tea a day is not only a pleasure but is also healthy.
Tomatoes: The percentage of stomach and lung cancer is often low in people who eat a lot of tomatoes due to a powerful antioxidant, lycopene. A portion of tomatoes can be eaten as a salad, alone or drunk as tomato juice.
Stacking the odds against cancer can be achieved through eating a healthy, balanced diet of fruits and vegetables containing antioxidants, minerals and vitamins that fight against and inhibit cancer growth.
References:
Eldridge Lynne and Borgeson David, Avoiding Cancer One Day at a Time, Bookhouse, December 2006.
Vegetables, Fruit and Colon Cancer in the Iowa Women's Health Study, AMJ Epidemiol, 1994.
Louanne Piccolo - Louanne Piccolo has been writing professionally for 13 years, focusing on family, health, teaching, education, translation and travel. ...
