Revista de Nutrición y Dietética

Abstracto

The Effect of Nutrition Might Increases Future Cancer

Viveksre Raman

According to estimates, dietary changes and a healthy lifestyle alone can prevent 30-40% of all malignancies.Obesity, nutrient-poor meals such concentrated sweets and refined flour products that contribute to impaired glucose metabolism (which causes diabetes) low fibre intake, consumption of red meat, and an unbalanced ratio of omega 3 to omega 6 fatty acids all raise the risk of cancer. Consuming large amounts of fruits and vegetables, particularly lignanrich flax seed, will reduce the risk of developing cancer. Sprouts from broccoli are the richest source of sulforophane,and allium and cruciferous veggies are particularly healthy. Selenium, folic acid, vitamin B12, vitamin D, chlorophyll, and antioxidants such carotenoids (-carotene, -carotene, lycopene, lutein, and cryptoxanthin) are protective components in a cancer prevention diet. Orally ingesting ascorbic acid has few advantages however intravenously administering it may be quite advantageous. As dietary countermeasures against cancer, the supplemental use of oral digestive enzymes and probiotics is also worthwhile. It is expected that a diet constructed in accordance with these recommendations will result in at least a 60-70% reduction in breast, colorectal, and prostate cancers, and even a 40-50% reduction in lung cancer, along with comparable reductions in malignancies at other sites. A diet like that would help both avoid cancer and help people recover from cancer.