The link between food and cancer

There is a lot of evidence that food causes cancer to humans if eaten incorrectly and scientifically. Some nutrition-related cancers such as esophageal cancer, stomach cancer, liver cancer... This article will provide more information to help you better understand the relationship between food and cancer.

Food can affect the risk of developing some types of cancer. High-calorie and high-fat diets can lead to obesity and are often thought to increase the risk of certain cancers.
However, diet is only one of the lifestyle factors that influence the risk of developing cancer. Because smoking, obesity, alcohol consumption, sun exposure and physical activity levels are also risk factors. Although certain foods may affect cancer risk, there is no evidence that specific foods can cause or cure cancer.
1.1. Grains help protect against cancer Eating 7 or more servings a day of a variety of grains, cereal products, legumes, roots and tubers will also provide protective benefits. It also helps fight cancer. Therefore, if you do not know what to eat to avoid cancer, you can choose cereals.
The less processed grains the better, so try to eat whole grain foods. Oats, brown rice, corn, rye, kidney beans and lentils are all good foods to consume. A diet high in refined carbohydrates and sugars may increase the risk of stomach and bowel cancer.

1.2. Processed Meat and Bowel Cancer There is convincing scientific evidence that eating processed meat increases the risk of bowel cancer. The World Cancer Research Fund (WCRF) recently recommended that people avoid eating processed meat. Processed meat includes any meat that has been preserved by treatment, salting or smoking, or by the addition of chemical preservatives. These foods include hot dogs, ham, bacon and some hot dogs and burgers.
It is not recommended to give children processed meats. Recommended alternatives to processed meat for children include lean fish or poultry, lean meats, and low-fat cheeses.
Red meat also increases a person's risk of bowel cancer. It is recommended that individuals, especially men, reduce their red meat intake. The World Cancer Research Fund WCRF recommends limiting the amount of bright red meat we eat to less than 500 g cooked (or 700 g uncooked) red meat per week. Some studies have suggested that eating burnt meat may increase the risk of cancer, but the evidence is not clear.
1.3. Fat and Cancer Many people are interested in the link between fat and cancer. Current evidence does not indicate a direct link between fat intake and specific types of cancer (with the possible exception of prostate cancer). However, a high-fat diet can lead to obesity, which is a risk factor for several cancers, including colon, breast, kidney, esophagus, gallbladder, and endometrial cancers.
1.4. Fruits, vegetables and cancer Eating fruits and vegetables has long been known to provide many health benefits. Fruits and vegetables have a nutritional profile packed with vitamins, minerals, and antioxidants, which may help reduce the risk of cancer in specific areas of the digestive system, such as the mouth and stomach.
Much evidence has waned in recent years about the role of fruits and vegetables in preventing cancer. However, fruits and vegetables are still an important part of your diet, which may play an indirect role in cancer prevention because they are relatively low in kilojoules (energy) and consumption is related to healthier weight.
2. Common cancers and food Some cancers caused by eating can include:
2.1. Lung cancer Lung cancer is the leading cause of death worldwide and most lung cancer cases are caused by smoking. A healthy diet with lots of fruits and vegetables is associated with a reduced risk of lung cancer, both in smokers and non-smokers. Recent evidence suggests that cruciferous vegetables such as cabbage, cauliflower, broccoli, and broccoli are excellent vegetable choices.
Although eating fruits and vegetables may provide some protection from lung cancer, by far, not smoking (and avoiding secondhand smoke) is the best prevention.

2.2. Breast Cancer Breast cancer is the most common cancer in women around the world. Breast cancer risk increases with factors such as rapid growth in early adulthood, greater height in adulthood, and weight gain in adulthood.
Much of the risk of developing breast cancer is related to factors that affect estrogen levels during a woman's reproductive life, such as age at menopause (first period), late menopause, number of times pregnancy, late first pregnancy and breastfeeding practices.
Breast cancer rates are also likely to increase with age. Postmenopausal women who are overweight, especially in middle age, are more than twice as likely to develop breast cancer than average. A diet high in foods that contain monounsaturated fats, such as olive oil, canola oil, certain nuts, and lots of vegetables, may reduce the risk. Heavy drinking may be one of the factors that increase the risk of breast cancer.
2.3. Prostate cancer Prostate cancer is the most common cancer in men. Men over the age of 50 have a higher risk of developing the disease. However, it can also be seen in younger men. Vegetables (especially soybeans) may reduce the risk of disease, while a high-fat diet consists mainly of animal fat sources (such as dairy products, fatty meats and foods). takeaway) may increase the risk. Maintaining a healthy body weight can reduce your risk of developing prostate cancer.
Lycopene - a powerful antioxidant found in tomatoes, tomato products, watermelon and strawberries may help reduce the risk of prostate cancer. Evidence suggests that consuming one to two servings of tomatoes per day (of which serving is 1⁄2 cups or 75 grams) is associated with a reduced risk of prostate cancer.
2.4. Bowel cancer Bowel cancer (colorectal cancer) is the second most common cause of cancer death. Up to 70% of cases can be prevented by following a healthy lifestyle. Maintaining a healthy weight, being physically active, and having a diet high in vegetables and fiber are protective, while consuming large amounts of red meat, processed meat, and alcohol can increase your risk. food-related cancer.
3. Foods that may increase cancer risk Although a low-calorie, low-fiber diet or use of cancer-causing foods can increase a person's risk of developing cancer, some Individual foods are also considered potentially carcinogenic (carcinogens), including:
Artificial sweeteners, such as aspartame, saccharin and cyclamate. Lab mice can develop bladder cancer if fed large amounts of saccharin or cyclamate, even though the levels are thousands of times higher than the normal diet. International studies have shown that humans are not affected in the same way. Artificial sweeteners are considered safe to eat. Healing, pickled or salty foods - bacon and other pickled, salted meats contain nitrates that increase the likelihood of cancer, especially bowel cancer, when eaten in large doses. To be on the safe side, it's best to limit the amount of processed meat in your diet, as they're often high in fat and salt. Salt has also been linked to an increased risk of stomach cancer and should be consumed in limited amounts. Burnt or grilled foods: A group of carcinogens called polycyclic aromatic hydrocarbons (PAHs) can be created if food is overheated or burned. Although burnt or smoked foods may contain traces of PAHs, experts agree that amounts in the average diet are too low to be considered a significant cancer risk. When cooking, however, it's best to use the relatively low heat method if possible and limit your intake of meats and charcoal-grilled foods. Peanuts - some laboratory animals may develop cancer after eating peanuts contaminated with mycotoxins. Drinking alcohol increases the risk of cancers of the mouth, pharynx, larynx, esophagus, breast, intestines, and liver. The risk is even greater in smokers. Even small amounts of alcohol can increase the risk of disease. To reduce their risk, men should drink less than 2 standard drinks per day and women less than 1 standard drink per day.

4. Cancer treatment with food What to eat to avoid cancer? While food plays an important role in the prevention of some cancers, the therapeutic value of food in the treatment of cancer is currently less clear. It is true that a person with cancer needs excellent nutrition to be able to better cope with the physical demands of the illness and the rigors of medical treatment.
Claims that specific foods, vitamins or micronutrients can kill cancer cells should be viewed with skepticism. To date, there is little scientific evidence that a particular food or supplement can cure cancer or kill cancer cells.
Nutrition for people with cancer is important for many reasons, including:
The immune system needs to be strengthened to fight with full strength. The diet can be adjusted to deal with different symptoms, such as constipation, diarrhea, or nausea. Anorexia or increased metabolism means high-energy foods may need to be included in the daily diet. Extra protein may be needed to help prevent muscle loss from weight loss. In summary, foods can affect the risk of developing certain types of cancer or reduce the risk of cancer. Therefore, you need to have knowledge about which foods or processing causes cancer to avoid or limit their use. Choosing healthy foods, eating in moderation combined with a healthy lifestyle will help. You reduce your risk of cancer.

References: Webmd.com, betterhealth.vic.gov.au, health.harvard.edu