Cancer

Cancer is a disease that occurs when normal body cells multiply rapidly, without control, as a result of mutation.

It is a disease that ranks second after cardiovascular diseases among the deaths with known causes all over the world.

Cancer is 90%. It develops due to environmental and 10% genetic factors. The most important environmental factors are; smoking, alcohol consumption, obesity, wrong diet and lifestyle, and excessive exposure to toxic chemicals. People who are known to be genetically predisposed to cancer should pay attention to a lifelong diet rich in antioxidants that neutralize toxic chemicals that cause cancer.

Environmental factors that increase the risk of cancer

• Smoking 

• Excessive alcohol use

• Inadequate fresh fruit and vegetable consumption

• Insufficient fiber intake

• Consumption of excessive fat and fatty foods

• Excessive consumption of salt and smoked foods

• Improper food storage conditions (mycotoxins-aflatoxin, molds)

• Bisphenol-A (BPA) 

• Foods containing nitrite and nitrate 

• Barbecued/directly cooked meats 

• Excessive meat consumption

• Pesticides (agricultural pesticide residues)

 

Cooking red meat at high temperatures and very close to the fire (barbecue, döner) Heterocyclic amines formed by meat are carcinogenic and pose a risk, especially for colon cancer.

 

The nitrites contained in processed meat products (sausage, salami, soudjouk) turn into carcinogenic nitrosamines in the stomach, increasing the risk of stomach cancer in particular. Fruits and vegetables (vitamin C) suppress the conversion of nitrites to nitrosamines.

 

Heating (burning) vegetable oils at high temperatures can change fatty acids and the oil becomes carcinogenic.

 

In terms of food safety; Attention should be paid to carcinogens such as aflatoxin, which occurs naturally during food storage, pesticide residues used as preservative chemicals in fruits and vegetables, and moldy foods. Foods stored in a humid environment and moldy can produce toxins. r.

 

CANCER PROTECTIVE NUTRITION GUIDE

 

• A healthy weight should be maintained and physical must be active. Obesity plays a triggering role in the emergence of chronic diseases and cancer. The American Cancer Society recommends 30 minutes of moderate activity at least 5 days a week for adults.

• Cancer-protective vitamins such as vitamin E, vitamin C, vitamin A, omega-3, selenium and Minerals must be obtained through diet. In addition, if there is vitamin D deficiency, it should be supplemented.

• Studies have shown that a diet rich in fiber reduces the risk of cancer. Fiber diet has a protective effect especially against colon cancer. Fruits and vegetables, legumes, oats and whole grain products are rich in fiber.

• Fruits and vegetables suitable for the season should be chosen, and fruits and vegetables should be washed very well. In order to avoid loss of nutritional value during the preparation and cooking stages of fruits and vegetables, they should not be eaten without washing, they should not be kept waiting after chopping, and their cooking water should not be spilled.

• Vegetables; It has an anticarcinogenic effect thanks to vitamin C, vitamin E, beta carotene and phytochemical compounds such as flavonoids and phenols they contain in addition to dietary fiber.

• Onion, garlic, leek, broccoli, cauliflower, brussels sprout, Foods rich in phytochemicals such as tomatoes, red fruits, turmeric (curcumin) and green tea have a protective effect against cancer.

• Fish such as tuna, sardine, mackerel and salmon protect against cancer as well as cardiovascular diseases with their omega-3 content. However, the deep-frying method should not be used.

• Excessive consumption of saturated fat, that is, animal fats, and excessive salt consumption should be avoided, and a less fatty and less salty diet should be preferred.

• Nitrate and nitrate contained in processed meat products (salami, soudjouk, sausage, salami) should be avoided. Even if consumed occasionally, foods rich in vitamin C (salad with plenty of greenery, arugula, broccoli, peppers, citrus fruits, kiwi, strawberries) should be added.

• No food should be exposed to direct fire or smoke. . When barbecuing, leave 15 cm between the fire and the grill. It should be clicky. In particular, meat should not be cooked at high temperatures. When meat is cooked at low temperatures for a long time, the formation of chemical carcinogens is minimized.

• Cooking methods such as frying and roasting should be avoided. When fat burns, carcinogenic substances are formed and nutritional value is lost in foods due to cooking at high temperatures.

• Foods should be stored appropriately; Moldy foods, sprouting onions and potatoes should not be used.

• Excessive consumption of alcohol increases the risk of liver cancer. The risk of cancer increases several times in those who have a habit of drinking alcohol along with smoking. While colorectal cancer is common in people who drink a lot of beer, mouth, head and neck cancers are common in people who consume a lot of hard drinks.

 

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