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Acta Biomed. 2006 Aug;77(2):118-23.

Diet and cancer.

Divisi DDi Tommaso SSalvemini SGarramone MCrisci R.

Department of Thoracic Surgery, University of L'Aquila, G. Mazzini Hospital, Teramo, Italy. duilio.divisi@virgilio.it

 

The aim of our study is to evaluate the relationship between diet and cancer development. It has been estimated that 30-40% of all kinds of cancer can be prevented with a healthy lifestyle and dietary measures.

A low use of fibres, the intake of red meat and an imbalance of Omega-3 and Omega-6 fats may contribute to increase the risk of cancer.

On the other hand, the assumption of lots of fruit and vegetables may lower the risk of cancer. Protective elements in a cancer-preventive diet include selenium, folic acid, vitamin B12, vitamin D, chlorophyll and antioxidants such as carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin).

Ascorbic acid has limited benefits if taken orally, but it effective through intravenous injection.

A supplementary use of oral digestive enzymes and probiotics is also an anticancer dietary measure.

A diet drawn up according to the proposed guidelines could decrease the incidence of breast, colon-rectal, prostate and bronchogenic cancer.

 

PMID: 17172193 [PubMed - indexed for MEDLIN

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