Nutrition Research Today

Mounting evidence suggests that numerous dietary components modify not only the incidence of cancer, but also the behaviour of existing tumours. Some food you eat can help you heal and reduce the risk of cancer recurrence while others can increase the growth of cancer cells thereby increasing the risk of recurrence.

Therefore it is important that cancer survivors and those who want to decrease the risk of getting cancer eat rightly. Consumption of food cancer inhibiting foods should be increased and while food that increase cancer risks should be avoid or minimized. Prevention is certainly better than cure.

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Sources of cell damage that can lead to cancer:

General:

• tobacco smoke
• environmental pollutants
• select pesticides
• ultra violet light
• heat
• irradiation

Diet-related:

• high fat intake; lipid peroxidation; trans-fat (e.g. polyunsaturated cooking oil)
  
• heterocyclic amines from charred meats (e.g. barbecued meat)
  
• pickled foods
  
• salt and salt-cured foods (e.g. salted fish)
  
• nitrosamine compound in cured meat (e.g. bacon)
  
• food-borne pathogen infected foods (e.g. afloxotin)
• excess energy intake (being over-weight)
• meat and dairy-products
  
• refined processed sugar (white sugar, castor sugar, glucose

You are what you eat.
The healthy have many wishes,
the sick have only one.

Remember, what you eat is your choice.
Choose Healthy Food.