The Relationship Between Cancer and Nutrition

Istanbul Gelişim University (IGU) Faculty of Health Sciences (FHS) Department of Nutrition and Dietetics (Turkish) Research Assistant Hasan Fatih Akgöz made a explanations on cancer and nutrition. You can find the explanations in our news.

Cancer, which has become quite common worldwide in recent years, is one of the major global health problems. Scientists predict that cancer, which currently ranks second among the world's leading causes of death, will eventually rise in the coming years to take first place. Hereditary and environmental factors are among the factors that cause cancer. Environmental factors that cause cancer include smoking, diet, obesity, hormones, chemical agents, and viruses. Global cancer incidence rises in tandem with global population growth and the rate of aging. The most common types of cancer are prostate, lung, liver, and stomach cancers in men, and breast, lung, and thyroid cancers in women.

The relationship between cancer and nutrition is very important. Long-term, many diseases are seen among those who do not consume the nutrients that our bodies need sufficient and balanced levels, those who do not engage in physical activity, and those who are obese. High-dose alcohol intake, a high-fat and sugary-food diet, high-heat and smoked-food consumption, and a lack of fruits and vegetables all increase the risk of contracting cancer. Factors such as not smoking or drinking alcohol, eating enough vegetables and fruits, engaging in physical exercise, not consuming more energy than is consumed, and consuming pulp foods reduce the risk of developing cancer. While some nutrients have positive effects on protecting against cancer, some foods have negative effects.

The Relationship Between Cancer and Nutrients

Cancer

Carbohydrates: Our body's main source of energy is carbohydrates. If carbohydrates are taken above their needs, the excess is stored as fat, which leads to weight gain and obesity. Cereal products, vegetables, fruits, legumes are carbohydrate sources. Adequate consumption of these products increases pulp intake and ensures regular bowel movements. This situation is protective against bowel-rectal cancer.

Fats: Fats are another food type that has significant effects on our bodies. Taking large amounts of this group increases the risk of cancer formation. Since carcinogenic substances accumulate in fats, excessive consumption of these fats increases the entry of carcinogenic substances into the body. In addition, excessive fat intake also disrupts the working order of sex hormones.

Proteins: When it comes to proteins, those that consume animal protein (red meat, for example) are more likely to develop colon, lung, pancreatic, prostate, and breast cancer. On the other hand, consuming these proteins in their lean forms does not increase the risk of cancer.

Vitamins: The role of vitamins in cancer is also very important. Vitamins (vitamin A, vitamin C, vitamin B, vitamin D, vitamin E) have strong antioxidant properties and are protective against carcinogenic substances with these properties.

Minerals: When the relationship between minerals and cancer is examined, it is stated that some minerals lead to cancer formation, while others are said to be cancer-preventive. Arsenic, Nickel, Asbestos, and Lead are minerals that cause cancer. Selenium, Zinc, Iodine, Iron, Copper, and Calcium are protective minerals against cancer.

Foods that increase cancer risk: Fried, salted, and smoked foods, chemical processing methods such as nitrite and nitrate, foods cooked at high heat and very close to the fire, foods with high sugar content, and excessively fatty foods are foods that increase the risk of cancer.

Foods that protect against cancer risk:
Vegetables (tomato, cucumber, cabbage, spinach, parsley, carrot, pepper, Sebze

etc.), fruits (apple, pear, orange, banana, melon, watermelon, etc.), nuts, almonds, chickpeas, walnuts, cereals, and Whole-wheat bread, eggs, milk, and dairy products (yogurt, ayran, kefir, cheese, cottage cheese) are foods that reduce the risk of cancer.

Suggestions

All nutrients should be consumed in sufficient and balanced quantities, and balanced menus incorporating these food groups should be prepared.
Foods with high pulp content should be consumed. A minimum of 5 servings of vegetables or fruits should be consumed per day. Green leafy vegetables and citrus fruits (lemon, orange, tangerine, grapefruit) should be consumed.
Refined products (pure sugar and refined grains) should not be consumed.
High fat and processed red meats should not be consumed.
Red meat consumption should not be too high and alternatively, white meat such as fish, chicken, or legumes should be consumed.
Meals should be cooked in low fat, and cooking methods such as grilling, baking, and boiling should be used.
Harmful habits such as smoking, and drinking alcohol should be avoided.
It should not be sedentary, physical activity level should be increased.

Nutrition And Dietetics

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The Relationship Between Cancer and Nutrition

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