Cancer - General

 

World Cancer Fund International has 10 New Recommendations for Cancer Prevention

These recommendations are based on the findings of the WCRF/AICR report, Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective (2007). For more detailed information please visit the expert report website .

1. Be as lean as possible without becoming underweight.

2. Be physically active for at least 30 minutes every day.

3. Limit consumption of energy-dense foods (foods high in fats and/or added sugars and/or low in fibre) and avoid sugary drinks.

4. Eat more of a variety of vegetables, fruits, whole grains, and pulses such as beans.

5. Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.

6. If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.

7. Limit consumption of salty foods and foods processed with salt (sodium).

8. Don’t use supplements to protect against cancer.

9. It is best for mothers to breastfeed exclusively for up to 6 months and then add other liquids and foods.

10. After treatment, cancer survivors should follow the recommendations for cancer prevention.

And, always remember – do not smoke or chew tobacco.

From:  http://wcrf.org/home/recommendations.lasso    or http://wcrf.org

 

AICR Related Report:

In a related report from the American Institute of Cancer Research (an international affiliate), they embellished that the conclusions were developed by narrowing down 500,000 studies to 7,000 that met the standards of an expert panel of 21 world-renowned scientists. 

Three Steps to Cancer Prevention:  Diet, physical activity and maintaining a healthy weight.

1.     Choose mostly plant foods, limit red meat and avoid processed meats.
Eating a mostly plant-based diet is a core part of AICR’s advice for cancer prevention.
Choosing mostly plant foods is still one of the most important things you can do to lower cancer risk.

To make more room on your plate for healthy plant foods, AICR recommends limiting red meat to no more than 18 ounces per week.  That translates to three meals per week having 6 ounces of cooked lean red meat or 6 meals per week with 3 ounces of cooked lean red meat.  Mounting research shows a possible link between high consumption of red meat and risk of colon cancer, possibly because red meat contains a kind of iron called “Heme” iron, as well as creating potential carcinogens in the digestive system. 

Process meats are found to be even more of a cancer risk.  The expert panel suggests avoiding salt-cured, smoked and preserved meats – including hot dogs, ham, bologna, salami, bacon and sausage.  Most processed and preserved meats contain chemicals called nitrites, and the smoking process also poses risk.  More research now points to high consumption of processed red meats as a risk factor for colon cancer.  AICR suggest enjoying them as special treats, such as a slice of ham during a holiday meal or a hot dog at a baseball game. 

2.     Be physically active every day in any way for 30 minutes or more.

Aim to be a healthy weight throughout life as much as possible.
          From:  AICR Newsletter Winter 2008, Issue 98, pages 6-7

 

In humans, most studies suggest that diets high in saturated fats   are to blame for promoting prostate tumors.  In 1993 Harvard Health Professional, Edward Giovannucci’s “team found that men who got about 30 grams of fat a day from red meat -- what you’d get in about five ounces of cooked hamburger -- had more than double the risk of prostate cancer of men who ate a tenth as much fat for red meat.  Others have found links with the saturated fats not just in meat, but also in high-fat dairy products.  “When you look at all the studies on prostate cancer, the most consistent finding is that saturated fat or animal fat is associated with a higher risk,” says Giovannucci.

     -- from the Nutrition Action Newsletter, March 1996, page 13

Facts About Cancer in the U.S.

  • 30% - 40% of cancers are preventable through dietary choices –
    together with regular exercise and maintenance of a healthy weight.
  • Every 56 seconds, someone in America dies of cancer, about 1,500 per day.
  • One of every four deaths is from cancer.
  • This year 564,830 Americans will die of the disease and more children 3-14 die of cancer than of any other disease.
  • More than 1,399,000 Americans will contract cancer this year

Diet and Health Guidelines for Cancer Prevention

  1. Choose a diet rich in a variety of plant-based foods
  2. Eat plenty of vegetables and fruits
  3. Maintain a healthy weight and be physically active
  4. Drink alcohol in moderation, if at all.
  5. Select foods low in fat and salt
  6. Do not use tobacco in any form

From:  American Institute of Cancer Research, brochure HH705BS:

Colorectal Cancer  

High meat consumption doubles risk.  Vegetable consumption has a protective effect.  

            From://www.hsph.harvard.edu/cancer/resources_materials/reports/HCCPreport_1dietary.htm

“Colorectal cancer. Colorectal cancer incidence rates are approximately ten-fold higher in developed than in developing countries (11), and it has been suggested that diet-related factors may account for up to 80%of the differences in rates between countries (17). There is almost universal agreement that some aspects of the ‘‘westernized’’ diet are a major determinant of risk; Overall, the evidence suggests that high consumption of preserved and red meat probably increases the risk for colorectal cancer.”

“Breast cancer. Breast cancer is the second most common cancer in the world and the most common cancer among women. Incidence rates are about five times higher in industrialized countries than in less developed countries”

From:  Diet, Nutrition and the Prevention of Chronic Diseases, World Health Organization,
Technical Report Series 916

Preserved meats... are major culprits in colorectal cancer.

“What is it about meat that contributes to colon cancer? 

It probably has something to do with the human anatomy.  Unlike true carnivores, such as lions and tigers, who have short, straight is intestines, digestive tracts very much like those of our vegetarian cousins, are rated things and guerrillas.  Just about any meat is loaded with saturated fats leaves is linked to cancers of the colon and rectum.  Preserved meats such as cured ham, hot dogs, bacon, pepperoni, bologna, Salome, our major culprits in colorectal cancer.  According to initial results from the landmark European Prospective Investigation into cancer and nutrition (EPIC) study, which involves more than half people in 10 countries, those who consumed preserved meats were filed to have a 50 percent greater chance of developing colorectal cancer deserved meats. “
            From Dr. Neal Barnard: PETA’s Animal Times, Summer 2006, p.21

“A low-fat plant-based diet would not only lower the heart attack rate about 85%, but would lower the cancer rate 60%.”

From :  William Castelli, M.D., Director, Framingham Health Study; National Heart, Lung, and Blood Institute, “The Food Revolution”, by John Robbins - p. 47

 

Following are excerpts from:             Diet, Nutrition and the Prevention of Chronic Diseases,
World Health Organization, Technical Report Series 916

“Colorectal cancer. Colorectal cancer incidence rates are approximately ten-fold higher in developed than in developing countries (11), and it has been suggested that diet-related factors may account for up to 80%of the differences in rates between countries (17). There is almost universal agreement that some aspects of the ‘‘westernized’’ diet are a major determinant of risk; Overall, the evidence suggests that high consumption of preserved and red meat probably increases the risk for colorectal cancer.”

“Breast cancer. Breast cancer is the second most common cancer in the world and the most common cancer among women. Incidence rates are about five times higher in industrialized countries than in less developed countries”

“Have a diet which includes at least 400 g per day of total fruits and vegetables.  Those who are not vegetarian are advised to moderate consumption of preserved meat (e.g. sausages, salami, bacon, ham). Do not consume foods or drinks when they are at a very hot (scalding hot) temperature.”

From:  Diet, Nutrition and the Prevention of Chronic Diseases, World Health Organization,
Technical Report Series 916

“An analysis from the Adventist Health Study that controlled for age, sex, and smoking found no differences between vegetarians and nonvegetarians for lung, breast, uterine, or stomach cancer but did find that nonvegetarians had a 54% increased risk for prostate cancer and an 88% increased risk for colorectal cancer (4). “

From:  Position of the American Dietetic Association and Dietitians of Canada:
Vegetarian diets June 2003 Volume 103 Number 6

  “Both red and white meat have been independently linked to increased risk for colon cancer (4). Observational studies have found an association between high intake of dairy foods and

calcium with increased risk for prostate cancer (191-193).”

            From:  Journal of THE AMERICAN DIETETIC ASSOCIATION / 757

You can reduce your risk of cancer.
” Cooking meat, poultry and fish at high temperatures, especially over an open flame, causes cancer-promoting substances called HCAs (heterocyclic amines) to form on the surface of the meats. In addition, when fat drips into the fire, the smoke and flames that rise up onto the food leave behind carcinogenic substances called PAHs (polycyclic aromatic hydrocarbons). A diet high in meat cooked by grilling, barbecuing, broiling or pan frying possibly increases the risk of stomach, colon and rectal cancers.”

“Scientists estimate that 30-40 percent of all cancers could be prevented by eating a healthy diet, getting regular physical activity and maintaining a healthy weight. “

From: American Institute of Cancer Research, Simple Steps to Prevent Cancer

http://www.aicr.org/site/PageServer?pagename=pub_stp&printer_friendly=1#INTRO

Please!  Listen to what the experts are saying and REDUCE MEAT CONSUMPTION…

For your own health…      

 

FoodAwareness.org   |   FoodAwareness@bellsouth.net   |   (901) 737-2595
  Site Map