Diet and cancer

Auteur(s) :
Divisi D., Di Tommaso S., Salvemini S., Garramone M., Crisci R.
Date :
Août, 2006
Source(s) :
ACTA BIOMED. #77:2 p118-23
Adresse :
Department of Thoracic Surgery, University of L'Aquila, G. Mazzini Hospital, Teramo, Italy. duilio.divisi@virgilio.it

Sommaire de l'article

The aim of our study is to evaluate the relationship between diet and cancer development. It has been estimated that 30-40% of all kinds of cancer can be prevented with a healthy lifestyle and dietary measures. A low use of fibres, the intake of red meat and an imbalance of Omega-3 and Omega-6 fats may contribute to increase the risk of cancer. On the other hand, the assumption of lots of fruit and vegetables may lower the risk of cancer. Protective elements in a cancer-preventive diet include selenium, folic acid, vitamin B12, vitamin D, chlorophyll and antioxidants such as carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has limited benefits if taken orally, but it effective through intravenous injection. A supplementary use of oral digestive enzymes and probiotics is also an anticancer dietary measure. A diet drawn up according to the proposed guidelines could decrease the incidence of breast, colon-rectal, prostate and bronchogenic cancer.

PMID: 17172193 [PubMed – indexed for MEDLINE]

Source : Pubmed
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