No one wants cancer. In Eat to Live
, Dr. Fuhrman explains that the best way to prevent cancer is adopting a diet rich in fruits and vegetables. Take a look at this:
Humans are genetically adapted to expect a high intake of natural and unprocessed plant-derived substances. Cancer is a disease of maladaptation. It results primarily from a body’s lacking critical substances found in different types of vegetation, many of which are still undiscovered, that are metabolically necessary for normal protective function. Natural foods unadulterated by man are highly complex—so complex that the exact structure and the majority of compounds they contain are not precisely known. A tomato, for example, contains more than ten thousand different phytochemicals.
Conversely, eating lots of animal products and meat has the opposite effect. Need proof? Check out this study in the International Journal of Cancer
. Here’s the abstract:
Meat intake has been positively associated with risk of digestive tract cancers in several epidemiological studies, while data on the relation of meat intake with cancer risk at most other sites are inconsistent. The overall data set, derived from an integrated series of case-control studies conducted in northern Italy between 1983 and 1996, included the following incident, histologically confirmed neoplasms: oral cavity, pharynx and esophagus (n = 497), stomach (n = 745), colon (n = 828), rectum (n = 498), liver (n = 428), gallbladder (n = 60), pancreas (n = 362), larynx (n = 242), breast (n = 3,412), endometrium (n = 750), ovary (n = 971), prostate (n = 127), bladder (n = 431), kidney (n = 190), thyroid (n = 208), Hodgkin's disease (n = 80), non-Hodgkin's lymphomas (n = 200) and multiple myelomas (n = 120). Controls were 7,990 patients admitted to hospital for acute, non-neoplastic conditions unrelated to long-term modifications in diet. The multivariate odds ratios (ORs) for the highest tertile of red meat intake (7 times/week) compared with the lowest (3 times/week) were 1.6 for stomach, 1.9 for colon, 1.7 for rectal, 1.6 for pancreatic, 1.6 for bladder, 1.2 for breast, 1.5 for endometrial and 1.3 for ovarian cancer. ORs showed no significant heterogeneity across strata of age at diagnosis and sex. No convincing relation with red meat intake emerged for cancers of the oral cavity, pharynx and esophagus, liver, gallbladder, larynx, kidney, thyroid, prostate, Hodgkin's disease, non-Hodgkin's lymphomas and multiple myeloma. For none of the neoplasms considered was there a significant inverse relationship with red meat intake. Thus, reducing red meat intake might lower the risk for several common neoplasms.
You just can’t be solid concrete research. Want more? Get load of this study in the European Journal of Cancer Prevention
. The PCRM
sent it over:
A substudy of the Diet, Cancer and Health study, a prospective cohort study established to evaluate the role of diet and cancer among 24,697 postmenopausal Danish women, was set up to evaluate the relationship between meat consumption and risk of breast cancer. This nested study looked at 378 women who developed breast cancer and matched them to controls who did not develop breast cancer. A higher intake of meat (red meat, poultry, fish, and processed meat) was associated with a significantly higher breast cancer incidence rate. Every 25 gram increase in consumption of total meat, red meat, and processed meat led to a 9, 15, and 23 percent increase in risk of breast cancer, respectively. However, the degree of risk may depend on genetics. Certain genes activate the carcinogens (heterocyclic amines) found in cooked meat. The study showed women with genes that rapidly activate these carcinogens are at particular risk of breast cancer if they eat meat.
Now, for more ways to prevent breast cancer, Dr. Fuhrman whipped up this list of ways women can protect themselves. Have a look:
1. Do not drink alcohol.
2. Do not smoke.
3. Do not take estrogen.
4. Have babies and nurse them for two years each.
5. Avoid dietary carcinogens, which are predominantly found in fatty fish and dairy fat.
6. Eat a high-nutrient, vegetable-based diet as described in my book, Eat To Live. Green vegetables are the most powerful anti-breast cancer food. Take note that a vegetarian diet does not show protection against breast cancer as much as a diet rich in green vegetables, berries, and seeds. It is the phytochemical nutrient density and diversity of the diet that offers the most dramatic protection against cancer, not merely the avoidance of meat or fat.
7. Take a multivitamin to assure nutritional completeness and take at least 100mg of DHA daily.
8. Use one tablespoon of ground flax seeds daily.
9. Don’t grill or fry foods. Steaming vegetables or making vegetable soups should be the major extent of cooking.
10. Exercise at least three hours a week, and maintain a lean body with little body fat.
I’m no doctor, but, I bet these tips would help against all cancers. What do you think?