Nutrition and Cancer

Abstract

This research paper entails a details research on nutrition and cancer. This paper outlines the guidelines that can help in lowering the risk of cancer and lead a health life. The guidelines are included to reduce the level of intake of fat, reduce in the consumption of alcohol, moderate use of salt and broiled food, and increase in the amount of consumption of whole grain cereals and breads, fruits, and vegetables. Maintaining a healthy and active lifestyle can protect humans from indulging in cancer and other chronic diseases.Table of Content

Abstract2

Introduction3

Discussion3

Conclusion8

References9

Nutrition and Cancer

Introduction

The investigating in the field of cancer process and the role of nutrition is very broad and has been undertaken since ages. The researchers are making it evident that nutrition does play a vital role in the generation of cancer, along with prevention of cancer. It has been estimated that 30 to 40 percent of cancers can be avoided by the means of physical activities, appropriate body mass index maintenance, and diet, which has been researched by the World Cancer Research Fund and the American Institute of Cancer Research. The majority of the researches have been reductionist undertaken on cancer and nutrition; that is a specific nutrient or food has been taken in consideration and studied in relation to the impact of it of formation of tumors, regression of tumor, or other symptoms of cancer at a specific site in the human body. Studies of such nature are very useful in visualizing in detail the mechanism of cancer (Doll & Peto, 1981).

Discussion

A panel of experts developed dietary guidelines that can reduce the risk of cancer in 1982 by the National Academy of Science. These guidelines can lower the risk of generating cancer; however it cannot be guaranteed that a person will never get cancer. Nevertheless, these guidelines if followed appropriately, can assist in lower the chances, specifically if the person it at the risk of indulging in cancer due to genetic reason or other reasons. These guidelines can also assist in reducing the chances of indulgence of person in other chronic diseases. The guidelines of diet that can lower the risk of cancer are:

Lower the amount of dietary fat intake that is unsaturated and saturated- from the present average of 34% to 30% of total calorie intake.

Increase the amount of consumption of cereals of whole grain, vegetables, and fruits.

Consume broiled food and salt in moderation

Consumption of alcohol and beverages containing alcohol in moderation (Anderson, Serrano & Bae, 2008).

Lower the Amount of Dietary Fat

Data of laboratory and epidemiological data suggested that consumption of a large amount of fat in the daily diet can lead towards and enlarged risk of developing different kinds of cancer. Risk of developing increases when the intake of fat in diet increases as a total percentage of calories. It is estimated that 34% of calories as fat is consumed by an average American. It is recommended by the Food and Nutrition Board of the National Academy that a person should not consume more than 30% ...