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Foods That Fight Cancer (Part II) By Mumtaz Khalid Ismail
More Links Prevention of cancer Dietary modifications for prevention of cancer Tips for cancer prevention Danger signals of cancer Management of cancer Healthy normal person do produce abnormal cell during cell division, but these cells are less in numbers and destroyed by the protective mechanism of the body. The cancer manifests when these abnormal cells increase and cell multiplication continues to an extent where body protective mechanism can not get rid of all these cells.
Most important factor in prevention of cancer is control of tobacco and alcohol use and abuse. Other actions, which an individual can take, are maintaining a good personal hygiene, immunisation against hepatitis B virus, avoid radiation, and avoiding preserved food. Actions to be taken at government level to prevent higher incidence of cancer are enforcing safety measures against exposure to industrial carcinogen, action to control air pollution, preventing addition of cancer producing substances in food, drugs and cosmetics and health education.
Avoid high intake of fat especially saturated fat, which are believed to increased the incidence of cancers of breast, uterus, ovary, prostrate, pancreas, colon and rectum. A high intake of fibres containing food, such as whole grain cereals, pulses, fruits, and vegetables in the diet is protective against cancer of colon.
It is important to ensure that your diet provides a healthy supply of vitamins A, C and E. These antioxidant vitamins mop up harm full free radicals. Vitamin A has special anti tumour property. Recent studies have linked diets that include plenty of vegetables and brightly coloured fruits will reduce the incidence of cancers of the lung, bladder, breast, cervix and lining of the womb.
Selenium found in cereal grains, leafy vegetables, pulses, sea food, fruits and vegetables is a potent antioxidant that works in harmony with the vitamins A, C and E. soluble fibre found in fruit and vegetables is important in the digestion and elimination process. It carries toxins and carcinogens out of the body. Vitamin D and calcium intake reduces the risk of colon cancer. Other trace element believe to have protective action against cancer is copper. Its intake reduces the risk of tumours in liver and lungs.
The natural components of vegetables, fruits, legumes, nuts and cereals grains are known to protect against cancer. Among the vegetables brassica family (cabbage, cauliflower etc) and allium family (onion and garlic) are known to be more protective.
- Lump or hard area in the breast.
- Change in a wart or mole.
- Change in digestive and bowel habit.
- Persistent cough or hoarseness of voice.
- Excessive menstruation or in between bleeding.
- Bleeding from any natural orifice.
- Swelling or wound that do not get better.
- Unexplained loss of weight.
Early detection and appropriate and adequate management of cancer with concurrent supportive care including nutrition is the principle of cancer therapy. Drugs, surgery, radiation, bone marrow transplant are the common modes of specific cancer treatment.
The success of cancer therapy depends a lot on how well one can tolerate treatment itself and nutrition plays a major role here. Nutritional supplementation and dietary modification is very essential during and after cancer treatment. Generally an easily digestible, high protein of good biological value, high calorie, vitamin, and mineral rich diet is recommended.
Specific dietary modification may require depend up on type and stage of cancer. Appropriate nutritional therapy is to minimise weight loss and to correct nutrient imbalances and deficiencies. When oral feeding are contraindicated, tube feeding or parental feeding are used.
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