New research showed that eating nutritious foods and avoiding non-nutritious foods might help protect against cancer.
A study found that a poor diet poses as much of a cancer risk as excessive weight and inadequate exercise. The malignancy-promoting dietary factors included low fruit, vegetable and whole grain consumption, as well as high red and processed meat intake.
The analysis, published in JNCI Cancer Spectrum, is one of the first to concentrate on the modifiable risk factors for cancer linked to diet. It estimated that food intake might be responsible for 80,110 of the cancer cases reported in 2015, about 5.2 percent of the total number reported.
Our findings underscore the opportunity to reduce cancer burden and disparities in the United States by improving food intake.- Fang Fang Zhang, cancer researcher at Tufts University
This proportion is on par with the four to six percent related to alcohol, the seven to eight percent tied to excessive weight and the two to three percent connected to physical inactivity.
“Our findings underscore the opportunity to reduce cancer burden and disparities in the United States by improving food intake,” Fang Fang Zhang, the study’s co-author and a cancer and nutrition researcher at Tufts University, said.
See Also:Health NewsTo calculate the cancer risk associated with poor diet, the scientists used risk estimates between the disease and dietary factors based on meta-analyses of prospective cohort studies. The studies came mainly from the American Institute for Cancer Research (AICR) Third Expert Report and the World Cancer Research Fund International.
The AICR report showed convincing or probable evidence exists for the following connections between cancer and food:
Analysis of the data revealed the results below:
The cancer cases below were attributed to poor diet:
According to the research team, the investigation had a few caveats. Self-reported dietary intake is subject to inaccuracies. Gender, ethnicity and age may also affect dietary risk factors linked to cancer.
The main point the study made is that a sizable percentage of cancer cases are due to poor diet, a factor that is modifiable.
Lisa Richards, a nutritionist and the creator of the Candida diet, told Olive Oil Times why these dietary factors are linked to decreased or increased cancer risk.
“Fruits and vegetables are rich in a number of different micronutrients that can help to reduce the risk of cancer,” Richards said. “These include vitamins, minerals, phytochemicals and antioxidants. By supporting your immune system, lowering inflammation and removing free radicals, these vital micronutrients can lower the likelihood of the disease. Because each fruit and vegetable has its own set of micronutrients, the best strategy is to eat a broad variety and as many as possible.”
“Red meat is strongly associated with higher rates of colorectal cancer, although the exact mechanism by which this happens is not yet clear,” she added. “Some evidence indicates that compounds in red meat damage the intestinal lining and produce chronic inflammation, which increases the risk of cancer. Moreover, red meat is also frequently cooked at very high temperatures, especially on the grill. These high temperatures can create carcinogenic compounds on the surface of the meat, known as advanced glycation end-products.”
“Processed meats typically contain large amounts of nitrates and nitrites, in addition to high levels of saturated fat and salt,” Richards concluded. “All of these have been individually linked to higher rates of cancer.”
More articles on: cancer prevention, diet, health
Aug. 23, 2021
Researchers Find Ways to Reduce Acrylamide in Table Olives
The concentration of the compound, which is carcinogenic, can be impacted by the maturation stage, length of storage period and type of washing treatment.
Dec. 22, 2021
Boundary Bend Co-Founder: Quality and Investment Are Key to Olive Oil’s Future
Rob McGavin said the industry needs to work together to succeed long-term, from technology-based solutions to emphasizing extra virgin olive oil’s health benefits.
Sep. 15, 2021
Study: Oleocanthal Regulates Abnormalities in Receptor Responsible for Alzheimer’s
Researchers from the University of Louisiana-Monroe are working to create an oral oleocanthal-based supplement for Alzheimer’s patients.
Feb. 28, 2022
Med Diet Linked with Better Sleep in University Students
Students with higher adherence to the Mediterranean diet reported less sleep latency, sleep disturbance and daytime dysfunction.
Nov. 30, 2021
Even a Non-Organic Mediterranean Diet Better Than Western, Oldways Says
Research about the impact of eating non-organic food led many to report that a Mediterranean diet may not always be healthier than a Western one. Some experts disagree.
Sep. 29, 2021
Mediterranean Diet Linked With Long-Term Health Benefits for Teenagers
Adolescents who consumed food items of the Mediterranean diet had higher levels of antioxidants and anti-inflammatory properties in their blood serum.
Feb. 10, 2022
Mediterranean Diet Might Mitigate ADHD in Children, Study Suggests
Researchers believe the combination of healthy fats characteristic of the Mediterranean diet improves brain health and lowers the risk of developing ADHD.
Oct. 4, 2021
Following a Mediterranean Diet May Reverse Cognitive Decline in Elderly
New research shows that adhering to a Mediterranean diet can help restore memory functions and reverse cognitive impairment due to aging.