Over 100,000 nutritional science studies are published every year that demonstrate how naturally occurring compounds in plants can assist the body in preventing and recovering from chronic disease. But because the pharmaceutical industry can’t figure out how to extract most of the beneficial compounds in fruits, vegetables, herbs and spices synthesize them and patent them for profit, this valuable research is largely ignored by the medical industry.
No single food can prevent all cancer, but the right combination of foods may help make a difference. At mealtimes, strike a balance of at least two thirds plant based foods and no more than one third animal protein. The “New American Plate” is an important cancer fighting tool, according to the “American Institute for Cancer Research.
THE QUEST FOR THE BEST SUPERFOOD
It has been estimated that 30 – 40% of cancer can be prevented with a healthy lifestyle and dietary measures. A low use of fibers, the intake of red meat and an imbalance of Omega-3 and Omega-6 fats may contribute to increase the risk of cancer. When people hear about the powerful role diet can play in reducing risk of cancer, it’s not surprising that they were the “best” foods to provide protection. and you hear claims touting a wide range of foods as “superfoods.”
Protective elements in a cancer-preventive diet include selenium, folic acid, vitamin B12, vitamin D, chlorophyll and antioxidants such as carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has limited benefits if taken orally, but it can be effective through intravenous injection. A supplementary use of oral digestive enzymes and probiotics is also an anticancer dietary measure. A diet drawn up according to the proposed guidelines could decrease the incidence of breast, colon-rectal and bronchogenic cancers.
Researchers from the University of Perugia (Italy) found that people who frequently eat fruit often have fewer tumors. Fruits with the most amount of fiber (such as apples) are very beneficial. Proper nutrition provides patients with the ability to recover between cancer treatments, and as a result, improve their quality of life. At the Nutrition and Metabolism Clinic, there are registered dietitians who specialize in oncology nutrition to help form individualized plans for patients to ensure they receive appropriate nutrition and help them through complex dietary needs. The right foods can promote strength and overall wellness in patients. Adopting certain eating habits can also help combat common side effects that may arise from treatments such has decreased appetite, constipation, diarrhea, altered taste and weight loss.
PROTEIN
The building blocks of the human cell. Cancer patients need more protein than the average person in order to heal the “good” cells damaged by treatment. Some valuable sources of protein include the following:
- Plant-based proteins such as nuts, seeds, and legumes, including split peas, kidney beans, cannellini beans, chick peas, black-eyed peas and lentils.
- Lean meats like chicken, fish, beef (limited) and pork in addition to eggs.
- Diary products such as Greek yogurt, low-fat cheese and milk.
CARBOHYDRATES
They provide fuel for our bodies and energy for life. Carbohydrates come in many forms including:
- Starch
- Fruits
- Vegetables
- Dairy products
- Desserts (limited)
Choose whole grain breads and cereals, fruits, vegetables and low-fat dairy products for your primary source of carbohydrates.
It is a common misconception that sugar “fuels” cancer growth. it is true that cancer cells require more energy because of their accelerated growth rate, however, it is not true that avoiding all sugar will starve or stop cancerous growth. it is best for cancer patients to consume more natural sugars such as those from fruit than added sugars from processed foods.
FATS
Our bodies need fat to create energy and to absorb vitamins and minerals. There are good and bad fats. Good fats come mainly from vegetables, nuts, seeds and fish. Healthy fats also help fight inflammation and are part of an anti-inflammatory diet. Omega 3 and 6 fats are very beneficial. Low to no saturated fat is also important.
A high fat diet induces changes in gut microbiota leading to activation of pro-inflammatory pathways, and obesity, as a consequence of overnutrition, exacerbates inflammation, a known risk factor not only for cancer. However, experimental data showed that the composition of dietary fat has a great impact on the pathogenesis of cancer than the total fat content in isocaloric diets. Similarly human studies did not prove that a decrease in total fat intake is an effective strategy to combat cancer.
Saturated fat has long been considered as harmful, but the current consensus is that moderate intake of saturated fatty acids, including palmitic acid, does not pose a health risk within a balanced diet. In regard to monounsaturated fat, plant sources are recommended. The consumption of plant monounsaturated fatty acids, particularly from olive oil, has been associated with lower cancer risk. Similarly, the replacement of animal monounsaturated fatty acids with plant based monounsaturated decreased cancer mortality. The impact of polyunsaturated fatty acids on cancer risk depends between omega 6 and omega 3 polyunsaturated fatty.
Studies showed stimulatory effects of omega 6 polyunsaturated fatty acids on tumor growth while omega 3 polyunsaturated were protective, but the results of human studies were not as promising as indicated in preclinical reports.
As for trans fatty acids, experimental data mostly showed opposite effects of industrially produced and natural, with the latter being protective against cancer progression, but human data are mixed, and no clear conclusion can be made. Further studies are warranted to establish the role of fatty acids in the control of cell growth in order to find an effective strategy for cancer prevention/treatment.
