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During the 80s, he went so far as to affirm that there might assume to the diet a third of all the tumors. Nevertheless, with the current information, it is not possible to formulate exactly what are the cancers related to the diet and what components they are the persons in charge. The food is very complex miscellanies of nutrients, which include additives and substances badly well-known, and which can turn completely altered by the processes of cooking and of conservation.
We will check briefly the principal dietetic factors that have been related to the cancer, and the strategies for his prevention.
FATS AND OBESITY
The diet rich in unsaturated fats favors the development of breast cancer - both spontaneous and produced for chemicals - what might be because the unsaturated fats determine high numbers of estrogen (a type of feminine sexual hormones) circulating. Of more vague form, the diet rich in fats and the excess weight also have been related to cancer of colon, ovary, (endometrio) womb or pancreas.
FIBRES, FRUITS AND VEGETABLES
It has been proposed that the diet rich in vegetable fibre can reduce the risk of enduring colon cancer, what might be due to the fact that, on having increased the volume and speed of transit of the dregs, the concentration diminishes and the exhibition time to carcinogens in the intestine.
CARCINOGENS IN THE MEAL
The food can contain natural carcinogenic substances, like the caffeine - related to the bladder cancer - fungi as the aflatoxina - related to the liver cancer - pollutants of industrial residues or pesticides. The nitrates consumption has been related to the stomach cancer; the nitrates come down to nitrites for the bacteria of the digestive pipe, with production of a few called substances of carcinogenic effect nitrosaminas. The frozen and smoked fish and the cured meats are especially rich in nitrosaminas.
Also it has been indicated that the meats consumption to the ember generates aromatic hydrocarbons, which are carcinogenic. Also, many food contains these polycyclical, such aromatic hydrocarbons like nicely smoked, the coconut oil and the sausages.
ALCOHOL
90 % of the population consumes alcohol, which might act like a co-carcinogen, not straight but across his metabolito the acetaldehído. The alcohol has linked with many cancers associated with the tobacco - cavum, pharynx, larynx, esophagus - with the cancer of liver, and of less consistent form, with the breast cancer and of colon - rectum. Also it has been proposed that the red wine might have protective effect to very low doses, in addition to on the cardiovascular diseases, on some tumors.
VITAMINS
The beta - carotenos - precursors of the vitamin A, present in vegetables of green sheets and fruits and vegetables yellow - orange - they have antirust properties and they might protect opposite to the lung cancer. The vitamin C (ascorbic acid) reduces the nitrites, avoiding the nitrosaminas formation. The vitamin E (tocoferol) also avoids the nitrosaminas formation and there prevents the oxidation of the unsaturated fats. Nevertheless, there does not exist evidence with which the supplements of any vitamin could provide any tumor in particular.
This way, some dietetic recommendations can be given to the general population, in view of the current knowledge:
- Daily consumption of fruits and vegetables.
- To consume 20-35 grams of fibre a day.
- To fit the physical exercise to the ingestion, supporting the corporal weight.
- To limit the consumption of daily alcohol.
- Fats consumption:
Less than 30 % of the entire caloric contribution, and at the expense of monkey - insaturadas.
The unsaturated fats must not overcome 10 % of entire calories.
The fats poliinsaturadas must not overcome 6 % of entire calories.
- To reduce the saltings consumption and smoked.
TO SEE ALSO
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