Good Nutrition Advice

SINCE the National Cancer Act was passed in 1971 the overall incidence of cancer in the U.S. has escalated to epidemic proportions, now afflicting 1.3 million people and killing around 550,000 each year. The average age for diagnosis is 67 in adults and six in children. In the United Kingdom the disease kills more than 230,000 each year. While conventional drugs, chemotherapy and radiation treatments tackle the tumours outright when they have been detected, the only real way of winning the cancer war is preventing it and stopping it at the source.

So, what actually ‘causes’ cancer? According to Dr. Sara Rosenthal in her book Stopping Cancer at the Source, cancer is a general term describing the growth of abnormal cells. When an abnormal cell reproduces it can invade or metastasize to other parts of the body. These cells are particularly fond of organs with multiple blood vessels and nutrients such as bones, lungs and brains, all common areas where cancer occurs. There are many factors involved in the onset of cancer but experts generally agree that lifestyle choices and nutrition can play a role in preventing this deadly disease.

Smoking, substance or alcohol abuse, high-fat, low nutrient diets, a sedentary lifestyle and sun exposure are all contributing factors in cancer incidence. Education is the vital component in the war against cancer. A recent survey in the UK revealed that 60 percent of British women are unaware that breast cancer risk increases with age. A survey of 1,000 people by the charity Breast Cancer Care found nearly six out of 10 women did not know that getting older was a strong risk factor.

Other factors include geographical location, environmental pollution, high levels of estrogen and a family history of the disease. Certain occupations have a higher risk of cancer development. Cancer of the bladder is associated with rubber, dyestuffs and electric cable industry workers; cancer of the lungs with uranium mining as well as cigarette smoking; leukaemia with excess exposure to ionizing radiations; cancer of the mesothelium, (tissue lining the lungs), is associated with asbestos workers and miners while liver cancer has been associated with vinyl chloride workers.

Many experts now also believe that chemicals in food and the environment in general may be responsible for 80 to 90 per cent of all cancers in humans; the remainder are believed to be caused by radiation or viruses. So what can we do on a personal level to minimise the risks? Smoking accounts for almost 90% of all lung cancers, so, obviously if you smoke, stopping will reduce your risk. Passive smoking which includes living with a smoker or frequenting smokey places is also a risk, so avoiding smokey atmospheres will help too.

Diet plays an important role. Studies have shown that people who consume large amounts of saturated fat and meat have a greater risk of developing breast, colon and cancers of the ovaries, kidneys and prostrate. Eating plenty of fresh fruit and vegetables may reduce the risk of certain cancers. Fish, chicken and tofu are good red meat alternatives. Organic foods may also be beneficial as it does not contain pesticides which may be carcinogenic.

Studies also show that a high fibre diet decreases the risk of colon cancer. Other good habits to get into include limiting consumption of alcohol, avoiding nitrites and nitrate treated food such as ham, bacon and sausages, eating bran, oat-based cereals, reduced-fat cottage cheese, broccoli, cauliflower, red cabbage, watercress, walnuts and apples. Vegetables and fruit rich in beta-carotene and other carotenoids such as carrots, apricots, tomatoes, Cantaloupe-type melons, mangos, papaya, pink grapefruit and spinach are also healthy options with cancer-fighting properties.