According to the American Dietetic Association, half the men and one
third of all women in the United States will develop some type of
cancer in their lifetime. Genetics,
lifestyle, and environmental factors may all contribute to the onset
of the disease.
Some risk factors are controllable. The relationship between
nutrition and cancer is not as clear as it is in the case of
heart disease, but poor dietary factors are
thought to be responsible for about one third of all cancer deaths.
- Fruits and vegetables that contain high levels of vitamin A, C, and
selenium are antioxidants that protect the body from carcinogenic
effects.
- Fruits and vegetables that contain fiber as well as phytochemicals
such as lutein and lycopene play a role in cancer prevention.
- Low fat diets reduce the risk of cancer, especially diets low in animal
fat or saturated fats.
- Obesity is related to higher incidents of some cancers.
- Exercise decreases cancer risk.
- Blueberries
- Berries
- Melons
- Plums
- Citrus
- Peaches,
- Apricots, mango, papaya
- Broccoli
- Pepper
- Tomatoes
- Spinach
- Carrots
- Yellow squash
- Veggie burgers
- Nuts
- Nut butter
- Whole grain bread and cereals
- Soy milk
- Tofu
Medical Nutrition Network is available to provide individualized counseling for
those who wish to reduce their risk factors for cancer and those who
are currently in treatment. Chemotherapy, radiation, and other medications may
affect your weight, your ability to eat, your immunity and overall
nutritional status. Individualized meal plans, menus, possible
supplements, and other nutritional support methods can
make your treatment easier and more successful.
|
