Poor nutrition, related to a higher risk of cancer

a poor nutritioneither by excessive or inadequate nutrients, is intimate related to higher cancer risk & # 39; s, Dr. said. Vanessa Fuchs to Efe.

"The key could be in the food we eat and have it antioxidant properties, specifically with polyphenols (chemicals found in plants) that simply have that function, "said the head of clinical nutrition at the General Hospital of Mexico.

The specialist pointed out that the feeding is one of the most important tools in the defense against some types of cancerbecause this disease sometimes has a genetic origin, but in many cases is due to external factors.

"It has been scientifically proven that foods with a high content polyphenols have antioxidant and anti-inflammatory biological effects, leading to less neurodegeneration, anti-aging and anticarcinogenesis among other effects, "he said.

He explained that this is why a diet falls short polyphenols It is related to an increased risk of cancer, particularly of the breast, "although it may extend to cancer of the pancreas, ovary, skin, prostate, intestine and esophagus".

That is why he recommended adding foods with polyphenols to the diet because they are also the cardiovascular health.

Keep in mind that polyphenols are divided into groups of families and that there are more than ten different classes, in addition they each have a subclass with hundreds of derived products.

He explained that green and black tea, curcumin, pomegranate and broccoli are one of the most important foods that polyphenols.

"Green tea, for example, inhibits the proliferation of breast and prostate cancer cells, while curcumin slows the growth of cancer cells in the prostate, just like the pomegranate," he said.

In case of BroccoliHe said he is rich in isothiocyanate and sulforaphane, it inhibits growth and promotes the apoptosis of cancer cells.

"The regular intake regulates the genes that are linked to the growth of cancer and regulates the genes that are related to the suppression of the disease positively, especially in 50% of the population that carries a mutated gene of glutathione S-transferase," he said.

Because it is not possible to know in general how many polyphenols have to be consumed to prevent and treat them diseases, said the expert that it is necessary to approach specialists to make recommendations for the daily intake of these products.

Similarly, Fuchs pointed out that caution should be exercised when swallowing and preparing food that contains polyphenolsbecause the properties can be reduced by factors such as exposure to light, the degree of preservation and food preparation.

"For example, when you are in the habit of peeling food, the shell is often the capsule with the highest content polyphenols and people do not eat it "he claimed.

Junk food

As far as cooking food is concerned, he said that the content of polyphenols can drop to 75% "because many of them are water-soluble and remain in the water," he explained. Finally, he said that polyphenols can also be obtained from dietary supplements that are safe as long as they are prescribed by a specialist.

According to the World Health Organization (WHO), the cancer it is the second cause of death in the world; and only in 2015, caused 8.8 million deaths.

Approximately one third of cancer deaths are due to the five main behavior and dietary risk factors: high body mass index, reduced intake of fruit and vegetables, lack of exercise, tobacco use and alcohol consumption. EFE

In this note:

  • Poor nutrition
  • cancer
  • diet

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