Everyone knows the banal truth that in the biological sense, we are directly dependent on what we eat. In other words, the quality of the building material that comes to our cells with food.
With the help of food, you can actively join in all metabolic processes of our body and prolong life — a difficult task, but completely solvable.
Reliable scientific evidence indicates that the less we eat pickled, smoked, salted foods and animal fats, and the more we replace them with vegetable fats and vegetable products, especially green and yellow vegetables and citrus fruits, the lower the risk of developing cancer. .
Cancer of the mouth, pharynx, larynx, esophagus significantly increased with excessive alcohol consumption and smoking. In addition, the risk group includes people who:
- very few eat vegetables and fruits; animal protein; vitamins A and C, trace elements — riboflavin, nicotinic acid, magnesium, calcium, zinc, molybdenum;
- salty and pickled foods, as well as moldy foods (for example, cheeses with mold) are abused;
- eat and drink very hot food and drinks.
Stomach cancer closely related to the consumption of smoked and salted foods and the inadequate use of fresh fruits and vegetables.
Colon Cancer directly depends on the excess of fat and meat food, lack of dietary fiber in the diet, frequent consumption of beer.
In turn, a reduction in the incidence of colon cancer is promoted by the active introduction of plant-derived foods, especially root vegetables, green and black tea into the diet.
Lung cancer risk decreases with adequate use of foods rich in vitamin A.
Maintaining a normal body weight, active consumption of dietary fiber, carotenoids, with fruits, vegetables, grains and regular physical activity reduces the incidence of breast cancer.
Food contains many so-called non-nutritional substances that play an important role in the prevention and phytochemical correction of chronic diseases, including cancer.
The greatest amount of biologically active substances found in plant foods, they are called phytocompounds.
These substances affect metabolic processes and the neutralization of carcinogens; reduce the risk of cardiovascular diseases, have the ability to bind free radicals.
Flavonoids — substances with anti-atherosclerotic effects, antitumor, anti-inflammatory, anti-osteoporotic and antiviral effects.
Separate classes of flavanoids are present in various vegetables and fruits in varying amounts.
Sources of flavanoids: tea, red onion, apples, red wine, cocoa beans.
Catechins They have been known since the middle of the 20th century, but recent studies have shown that food rich in catechins has antioxidant activity, antitumor properties, and can even prevent body fat gain, especially in the abdominal area.
Sources of catechins: tea, especially green.
Thiols are contained in cruciferous vegetables (broccoli, various types of cabbage), in onions and garlic. Proved a negative relationship between the active use of these vegetables and the incidence of cancer of the lung, stomach, intestines.
In other words, the more you eat these vegetables, the lower the risk of developing certain organs of cancer.
Sources of theols: broccoli, various types of cabbage, onions and garlic.
An important aspect of antitumor nutrition is an adequate intake of products with antioxidant activity that protect the cell from the destructive action of reactive oxygen radicals. Along with bioflavonoids, substances from the group of terpenes — carotenoids inhibit the activity of free radicals.
More than 600 natural carotenoids are known, possessing the properties of yellow, orange and red pigments, which give vegetables and fruits an appropriate color. For example, lycopene, contained in tomatoes, has the ability to capture and neutralize the reactive oxygen radicals.
Lycopene can reduce the risk of prostate cancer.
Sources of carotenoids: tomatoes, carrots, parsley, red bell pepper, spinach, oranges, grapefruits, etc.
Lignans — Bioflavonoids, their antioxidant and antitumor activity is proved.
Sources of lignans: flax seeds, wheat bran, rye flour, barley, buckwheat and oat groats.
In our high-tech century, the science of nutrition is developing very actively and covers various aspects of medicine.
The aspect of this problem is important, affecting the processes of preventing aging at the cellular level and possible corrective mechanisms of the hormonal status with the help of food.