50 Foods for Cancer Prevention and Treatment

Author: Li Jiaying (Compiler)
Publisher:
Publish Date: 2005-02-01
Features: Cancer is a fierce killer of human health. Each year, approximately 6 million people worldwide die from cancer, with about 1.3 million of them in China losing their lives to the disease. Extensive medical research has proven that at least 35% of cancers are related to diet. In other words, a proper diet is one of the effective means to prevent cancer. Changing dietary habits can help prevent colon cancer, rectal cancer, stomach cancer, pancreatic cancer, lung cancer, breast cancer, and other types of cancer. Strengthening awareness of cancer prevention and maintaining a healthy diet can help prevent digestive tract cancers. If the daily diet includes vegetables, fruits, grains, legumes, whole wheat bread, yogurt, fish, and seafood while avoiding or limiting red meat (beef, lamb, pork), the incidence of colon cancer can be reduced by 75%. Regularly consuming foods rich in vitamin C and cancer-preventive compounds, such as kiwis, fresh dates, bitter melons, oranges, oranges, grapefruits, cabbage, cauliflower, broccoli, garlic, scallions, onions, soybeans, and green tea, while avoiding or limiting processed meats, grilled meats, and smoked meats, and abstaining from hard alcohol, can reduce the incidence of stomach cancer by more than 70%. Pancreatic cancer is a disease that is very difficult to treat clinically, so prevention should be given top priority. Scholars in Louisiana, USA, have pointed out that red meat is the main culprit behind pancreatic cancer, while vegetables and fruits can counteract its carcinogenic effects. Lycopene has a powerful anti-pancreatic cancer effect. Tomatoes, watermelons, and apricots are good sources of this compound. Smokers and passive smokers benefit even more from vegetables and fruits, which can help prevent lung cancer. Carotene is an effective component in preventing lung cancer. Foods rich in carotene include spinach, watermelon, pumpkin, carrots, sweet potatoes, chives, and bok choy. Scholars from the State University of New York in the U.S. have studied that eating two carrots per week can reduce the incidence of lung cancer by 60%. Food has a significant impact on the occurrence, progression, and prognosis of breast cancer. Some scholars have pointed out that the lower incidence of breast cancer among Asian women is partly due to their frequent consumption of cruciferous vegetables, such as cabbage, cauliflower, broccoli, mustard greens, rapeseed, and radishes. These vegetables contain organic sulfides that exhibit strong anti-cancer activity. The U.S. anti-cancer guide also lists eating more cruciferous vegetables as an important recommendation. With the development of science and technology and the modernization of detection methods, scholars both at home and abroad have conducted in-depth and meticulous research on various foods, identifying and revealing the unique substances they contain, such as glutathione, triterpenoid saponins, flavonoids, polyphenols, and pectin in fruits; folic acid, phytic acid, phenylthiocarbamide, indole, isothiocyanates, and allyl sulfides in vegetables; and acidic mucopolysaccharides, borrelin, sea cucumber polysaccharides, fucoidan, EPA, DHA, selenium, zinc, and iodine in seafood; soy isoflavones, soy saponins, protease inhibitors, and lectins in legumes; and geraniol, lignol, monoterpenes, chlorogenic acid, and caffeic acid in seasonings. These are all important anti-cancer elements and compounds. These studies have not only enriched the theory of dietary therapy but also expanded its scope of application, with promising prospects that excite everyone! This book provides detailed introductions to the characteristics, specific names, anti-cancer mechanisms, and effects of anti-cancer substances in 50 different foods, helping readers gain a correct understanding of anti-cancer foods. This book combines knowledge, readability, and practicality, making it suitable for readers of all age groups.