35 per cent of cancers are linked to dietary
factors and while no single food can prevent the disease, the right
combination can make a difference. A leading nutrition expert has revealed the four nutrients that should be part of your diet which comes with cancer-fighting benefits. A diet rich in phenolic antioxidants is
important to help rid the body of free radicals before they damage the cells.
Phenolics are plant-based compounds that when activated in their absorbable
forms may help prevent inflammation, cardiovascular diseases and infections. Scientific
evidence has shown one of the most promising sources of phenolics have been
found in apples - proving the adage, an apple a day keeps the doctor away. Phenolics
in apples, specifically phloretin, can slow down the growth of some cells in
certain types of cancer. Folate (B9 Vitamin) should be included as part of a
healthy diet as it may help protect against cancers of the colon, rectum and
breast. The best way to get folate is not from a tablet, but by eating enough
fruits, vegetables, and enriched grain products. One research has shown people
who have a high fibre diet were 20 per cent less likely to develop breast
cancer than those who don't. Omega 3 and 6, can only be ingested through food
and should be included as part of a diet as a preventative measure for certain
types of Cancers. Soy Phytoestrogens are relatively weak estrogens, and when
they attach to estrogen receptors in, say, breast tissue, they displace the
stronger, harmful human estrogens, resulting in a lower risk of breast cancer.
Consumption of walnuts may help suppress growth and survival of breast cancer,
a study claims. Consumption of walnuts has slowed breast cancer growth and
reduced the risk of mammary cancer in mice. High-fat diets and obesity have
been shown to increase the risk of breast cancer and worsen outcomes and prognosis
of breast cancer patients, fatty particles in the bloodstream may augment the
growth of breast
cancer cells. An analysis of the women’s diets showed those who consumed
the most red meat (beef, veal, pork, lamb, game meats) had a 23% higher risk of
being diagnosed with invasive breast cancer than those who consumed small
amounts. By contrast, the women who consumed the most poultry (lean chicken,
turkey, duck, goose, quail and pheasant) had a 15% lower risk than those who
consumed the least poultry. The effects were particularly striking in
post-menopausal women.
For more details please follow the link: https://frontiersmeetings.com/conferences/breastcancercongress/
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