Abstract
About 30–40 percent of all cancers can be prevented by adopting a proper lifestyle and dietary measures. Obesity, sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. However, intake of flaxseed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Garlic, which contains Allium, cruciferous vegetables, and broccoli sprouts being the richest source of sulforophane, are especially beneficial, for cancer prevention. Protective elements in a cancer prevention diet include all the micronutrients, such as, selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Further, Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digesti e enzymes and probiotics also has merit as anticancer dietary products. When a diet is compiled according to the proper guidelines, there would be at least a 60–70 percent decrease in breast cancers, colorectal cancers, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive in preventing cancer and would favor recovery from cancer as well.
Highlights
Cancer is one of the leading causes of death worldwide
People with diabetes — a condition characterized by high blood glucose and insulin levels — have an increased risk of certain types of cancer, colorectal cancer [9]
With the blood samples and prostate tumor tissue samples collected before and after adding flaxseed into the diet, the results have suggested that flaxseed reduces the levels of prostate specific antigen (PSA), level of which should be as low as possible like control subjects [41]
Summary
Cancer is one of the leading causes of death worldwide. Over the past half century, much progress has been made in improving treatments for patients with cancer. The mortality rate from cancer remains unacceptably high. A significant percent of all cancers can be prevented by administering appropriate diets, physical activity, and maintenance of physiological body weight [1,2,3]. There is yet to learn how to catalyze effective prevention of cancer globally through diet, and micronutrients. We will discuss about: (i) Dietary factors which can increase the risk of cancer; (ii) Dietary factors which are anti-carcinogenic; and (iii) What to eat and what not to eat, when a person already has a cancer
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