Diet and Cancer

Over the past decade, the incidence of cancer has risen faster than other chronic diseases in the United States. Cancer strikes one out of every three people. Only heart disease, which affects one out of two 2 people, affects more people..
The relationship between diet and cancer exists: 40% of men and 60% women have a casual relationship between diet and cancer.
In all research, what remains unclear is whether certain foods have protective properties, or if consuming these foods decreases the effect of other foods that have a strong association with carcinogens.
Today, the research does indicate that low intakes of lentils, green vegetables, fresh fruit, and certain vitamins creates an increased risk for many cancers. The cancers I want to highlight are the ones that are the most prominent; breast cancer, ovarian cancer, colorectal cancer, testicular cancer, and Hodgkin's disease.
Before we discuss the specific protective agents found in food, I would like to start with general diet. Fats, carbohydrate, protein and fiber all have a strong influence on developing cancer.
In many of my writings, I have discussed high fiber-low fat importance, especially animal fat, relative to heart disease. It would seem logical the same diet would contribute to cancer. The key ingredient, like heart disease, is the increased consumption of dietary fiber and a decrease in red meat consumption. The increase in red meat consumption and low fiber intake has a strong associate with colorectal cancer. Unsaturated fats, unlike the saturated fats found in red meat, decrease colorectal cancer.
Western diets have a casual relationship with cancer. Most Asians, Africans and Hispanics have lower incidence of cancer until exposed to Western diets. Breast cancer, which is one of the fastest increasing forms of cancer, correlates with changes in hormonal levels. High dietary fat intake increases the hormones in women. Pre-pubescent young women who eat a high saturated fat diet will begin menstruation 1 to 2 years before young women who do not consume high amounts of animal fat and are not overweight.
Body weight, body fat, body height-to-weight ratio, and obesity are strongly associated with increases in almost all cancers. This risk increases more in post-menopausal women.
Apart from reducing red meat consumption to 4 ounces or less a day and bringing fiber up to greater than 30 mg a day, there are important nutrients that can provide protection.
Carotenoids and Retinoids are found in green leafy and yellow vegetables, fruits, and dark wines. Supplements I work with are from Waiora, a health and nutrition company that has a governing body of 10 physicians and a bio-scientist who produce some powerful supplements.
Other agents that decrease the risk for many cancers include:
Vitamins C - found in citrus;
B vitamins Riboflavin - found in dark green leafy vegetables, enriched bread, and cereals;
B6 - found in fish, poultrym fruits and vegetables;
B12 - found in eggs and milk products;
Fat soluble vitamin A -- found in dark green leafy vegetables, orange and yellow fruits, dark fruits (grapes), and fortified milk and cereal;
Vitamin K - found in dark green leafy vegetables;
Vitamin E -- found in vegetable oils; and
Trace Elements Selenium and Zinc - found in fish, dark leafy vegetables and grains.