Cancer Prevention Through Employ of Appropriate Diet in Daily Schedule

Abstract

The aim of the study was to evaluate the relationship between diet and cancer prevention. Cancer is one of the leading causes of death throughout the world. This study provides a summary of nutritional factors and their relation to risk of major cancers based on current data. We realize that supplemental nutrients may have different health effects than nutrients in food and that lifestyle behaviors such as smoking can modify risks. This research will provide new and better understanding of the complex physiological action of isolated supplements in health and disease. The effort against cancer is one of the greatest challenges of mankind. In industrialized countries, obesity, nutrient-sparse foods such as concentrated 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. Intake of flax seed, especially its lignin fraction, and abundant portions of fruits and vegetables will lower cancer risk. Ascorbic acid has partial benefits orally, but could be very beneficial intravenously. Supplementary use of oral digestive enzymes and probiotics also has merit as anticancer dietary measures.