Nutrition and Cancer
Here at Private General Practice Services Dr Piper has a large book , entitled Nutritional Medicine, by Alan R Gaby M.D. It is somewhat something of a bible, although it seems rather larger than the bible and it is supposed to contain much of the nutritional developments that have occurred in recent times. So I decided to share some of the knowledge contained within it with you, I chose Cancer as a topic to start. I’ll share just a few of the points here with you and maybe share some more in a later article(s).
Dietary factors in Cancer
Obesity – being overweight is associated with a higher risk of colon, prostate, breast, kidney and gallbladder cancer. It is estimated that excess weight accounts for about 5% of cancer in Europe.
Fruit and Veg – consumption of fruit and veg protects against the developments of various cancers including lung, colon, rectum, pancreas, stomach, oral cavity, cervic, ovary, prostate and bladder. The most protective veg were found to be raw vegetables followed by allium vegetables (onions, garlic and leeks), carrots, green vegetables, cruciferous vegetables (broccoli, brussel sprouts, cauliflower, cabbage, kale and collards) and tomatoes. Substances in vegetables which helped included vitamin C, folic acid and vitamin E.
Meat – some studies found an association between intake of red meat and cancer but results have been inconsistent. However over cooked meat is shown to increase cancer risk.
Soy – has been shown in animals to reduce the growth of a wide variety of cancer cells
Alcohol – consumption of large amounts of alcohol was associated with an increased risk of cancers, including prostate, breast, lung, pancreatic, liver and colorectal.
Cooking methods – cooking foods at very high temperatures increase cancer risk.