Currently, cancer tends to increase rapidly in our country. Disease has become a major problem in public health. There are many reasons for the rise of cancer such as environmental pollution, food pollution … The knowledge and concern about cancer of the medical community as well as the community has increased the number of jobs. detect and diagnose cancer. Nutrition is also an important factor closely related to the development and development of cancer. According to oncology researchers, nutrition plays a role in about 35% of the causes of cancer (while the role of drugs accounts for about 30%). Many cancers are related to nutrition such as esophageal cancer, stomach cancer, liver cancer, colorectal cancer, nasopharyngeal cancer, breast cancer, endocrine cancer …
The relationship between nutrition and cancer is shown in two main aspects: firstly, the presence of carcinogens in foods, foods, drinks; The second problem related to cancer pathogenesis is the presence of substances that play a role in reducing the risk of cancer (vitamins, fiber …) and imbalance in the diet is also a the cause of the disease.
Cancer-causing substances in food include:
Nitrosamine: nitrosamines and other N-nitroso compounds, are experimental carcinogens in animals. These substances are commonly present in foods in small amounts. Nitrites and nitrates are commonly found naturally in meat preservatives, fish and processed foods, and in spoiled cucumbers. Consuming a lot of foods containing nitrites and nitrates can cause cancer of the esophagus and stomach. Studies have shown that salted foods, such as salted fish, are high in nitrosamines. Countries in Southeast Asia often consume this food that has been linked to nasopharyngeal cancer. Japanese scientists pointed out the consumption of fish sauce, which contains a high level of nitrosamine, is linked to stomach cancer. The scientists in our country are studying foods such as pickles, salted fish, especially pickled pickles, with high levels of nitrosamine, which may be related to cancer in our country.
Aflatoxin: aflatoxin produced from the mold Aspergillus flavus. This is a substance that causes liver cancer, a common disease in tropical countries. This type of mold is often found in moldy or moldy grains, and the consumption of these foods is a cause of liver cancer.
Additives and other contaminants in food: Western scientists have shown that using certain food dyes can cause cancer, such as paradimethyl amino benzene used to dye butter into “yellow butter. “Likely to cause liver cancer. In these countries, food dyes as well as additives are strictly regulated to ensure food safety. The use of industrial colorants in food processing in our country has not been strictly regulated, and will affect the health of consumers and this is also one of the causes of cancer. Do not buy foods with bright colors or suspect the use of unauthorized colorants. Natural colors should be used in food processing such as red tomatoes, Gac; turmeric yellow.
Many other studies have shown that foods containing residues and residues of pesticides can not only cause acute poisoning but also cause cancer. Therefore, the issue of food safety and consumption of clean vegetables is currently being concerned with society.
How to cook and store food: Certain ways to cook and preserve food can create carcinogens. Smoked foods can be contaminated with benzopyrene, an experimental carcinogen. Direct baking of meat at high temperatures can create some genetically mutable products such as dioxin, polycyclic aromatic hydro-carbon …
Diet plays an important role in causing cancer, but in contrast may reduce the risk of cancer.
Fat and meat: studies around the world have shown a link between colorectal cancer and a diet high in fat and meat. Diets high in fat, meat cause cancer through the mechanism of secreting more bile acids, which inhibit differentiation of cells in the intestinal mucosa. Scientists have studied the strong association of fat consumption with breast cancer. Breast cancer mortality increases with fat consumption.
Fruits and vegetables: In fruits and vegetables, they contain many vitamins and fiber. The fibers inhibit carcinogenesis because they promote the circulation of the gastrointestinal tract, reduce the exposure time of carcinogens to the intestinal mucosa, on the other hand, the fiber itself can bind and fix the carcinogens to be excreted in the feces from the body. Vitamins A, C, E reduce the risk of carcinoma, stomach cancer, esophageal cancer, lung cancer … through oxidation, anti-mutation. Especially herbs and spices with antioxidant ingredients (carotene, vitamin C …) and essential oils not only stimulate digestion but also limit and prevent the growth of cancer cells.
As such, eating and drinking is closely linked with cancer. Ensuring food safety and hygiene, preventing infection with cancer-causing chemicals in food, implementing a reasonably balanced diet, avoiding excessive fat and animal meat, and increasing fruit consumption Plants and green vegetables not only prevent cancer but also prevent many other diseases.