Dietary prevention of oncological diseases can be conditionally divided into two large areas:.

Protection of the human body from the intake of carcinogenic substances and factors that provoke the development of malignant tumors with food, according to the Internet edition for girls and women from 14 to 35 years old Pannochka. net 2. Saturation of the body with nutrients that prevent the development of tumors - natural anticarcinogenic compounds.

Dietary Factors Contributing to Carcinogenesis.

Currently, there are a lot of nutritional factors that contribute to the development of tumor formations.. For some of them, carcinogenic significance has been proven, the role of others is only being studied..

Particular importance is attached to the large amount of meat products characteristic of the "

Excessive and (or) irrational consumption of meat products can contribute to carcinogenesis for several reasons:.

Carcinogens are formed during the heat treatment of meat (smoking, frying) and giving the products of its processing certain taste qualities..

By themselves, meat products are a source of unfavorable carcinogenic compounds: saturated fats (in fatty meat, in pork), dietary iron, cell proliferation factors (hormones).

Nitrogenous compounds - phenols, cresols, indoles, formed in the process of protein degradation to food amino acids and their further metabolism (with the participation of intestinal bacteria), have cocarcinogenic activity.

It has been established that smoked meat and fish products contain carcinogenic polycyclic hydrocarbons.. So, in 1989. Dikun wrote that 50 g of smoked sausage can contain the same amount of benzpyrene as the smoke from 1 pack of cigarettes, and a can of sprats can contain the same amount of smoke from 60 packs of cigarettes..

Proven carcinogenicity of polycyclic hydrocarbons to humans. Fried meat and fish pose a certain danger. The mutagenicity of meat products after frying is 10-50 times higher than that in baked and boiled products..

Epidemiological studies conducted by many experts have shown that the risk of breast, uterine, prostate and colon cancer increases with excess caloric intake, especially due to an increase in the fat component of the diet..

In developed countries, fat accounts for an average of 40% of the total calorie content of food, which is significantly higher than the recommended values.. In this case, the type of fat plays a role (the predominance of saturated fat).

Dietary iron is also a factor in carcinogenesis. Iron absorption occurs mainly in the small intestine in the amount of 5-20% of its content in food..

In the large intestine, iron is oxidized (heme is converted to hematin) by intestinal bacteria, and their mutagenic effect on cells of the intestinal mucosa may be associated with this.. The relationship between dietary iron and the process of colon carcinogenesis has been proven.

The progression of intestinal adenomas in the elderly correlates with the content of ferritin in the blood serum (ferritin contains up to 20% of all iron in the body); the likelihood of developing a tumor increases with ferritin levels above 400 ng / ml.

The problem with using iron is to ensure optimal absorption in the small intestine and reduce oxidation in the lower digestive tract..

A number of factors have a corrective effect on the metabolic reactions of iron. These are phytates and phosphates (in particular, calcium phosphate), which bind iron into insoluble complexes, and antioxidant vitamins, which “quench” the effect of free radical reactions of ionic iron..

The role of excessive alcohol consumption in the development of various malignant neoplasms has been convincingly proven.. The role of alcohol in the development of liver cancer has been well studied..

In alcoholic liver disease, the processes of detoxification of carcinogens are disrupted.; in addition, the alcohol metabolite acetaldehyde has cocarcinogenic properties. With regular consumption, alcohol affects the overall level of energy content of the diet and disrupts the optimal ratio of other nutritional components..

The relationship between high alcohol consumption and low folic acid was found to be most significant.. Alcohol reduces the absorption of folates in the small intestine, and thus forms a deficiency..

In addition, alcohol serves as a solvent for carcinogens and enhances their absorption.. In addition to the direct pro-carcinogenic effect, alcohol has a depressing effect on the endocrine and immune systems and reduces the effectiveness of natural antitumor resistance mechanisms..

Extensive agrochemical measures lead to the fact that in vegetables, melons, fruits, an excess amount of nitrates accumulates, which in the human body turn into nitrites.. Nitrites, in turn, are able to enter into complex biochemical reactions, as a result of which carcinogenic nitroso compounds can be formed..

Substances capable of causing tumor diseases can also enter drinking water.. When drinking water is chlorinated, hologenized hydrocarbons are formed, and the water acquires mutagenic activity.. Flowing through the pipes, the water is contaminated with iron compounds, and its excessive intake, as already mentioned, increases the oncological risk..

Harmful in terms of oncogenesis is also excessive consumption of table salt..

Nutritional factors counteracting carcinogenesis.

Vegetables, fruits and greens contain the largest amount of natural antitumor substances, therefore it is recommended to consume fruits, vegetables, other plant foods, juices daily, at least 5 times a day..

Products such as carrots, pumpkin, parsley, spinach, dill, rose hips, red peppers, green onions, tomatoes, asparagus, apricots, peaches have an anticarcinogenic effect.. They contain ?-carotene and carotenoids. Tomatoes contain the carotenoid lycopene, high levels of which are associated with a reduced risk of breast and bladder cancer..

A number of vitamins have antitumor activity, primarily vitamins A, E, C.

In the literature there are reports of antitumor activity and some other vitamins - B6, D, P, PP, folic acid.

Cruciferous vegetables: cabbage (white, Brussels sprouts, broccoli, Chinese, kohlrabi, cauliflower), swede, mustard, radish, turnip, horseradish - contain antitumor sulfur compounds - glucosonolates. Some studies have shown that eating cruciferous vegetables reduces the risk of cancer of all locations and, above all, of the stomach, colon, nasopharynx, and breast..

Garlic and onion also contain anticancer organic sulfur compounds.. Epidemiological studies have shown that the use of onions and garlic helps to reduce the risk of cancer in many locations, but primarily in the stomach, colon and rectum..

Citrus fruits: oranges, grapefruits, lemons, tangerines, citrons, pompelmuses - contain anticancer monoterpene compounds. The results of studies indicate that the use of citrus fruits reduces the risk of developing cancer of all localizations, and especially of the nasopharynx, lung, esophagus, stomach, colon and rectum, pancreas, and breast cancer..

Soybeans, peas, beans, lentils contain antitumor polyphenolic compounds. A significantly lower incidence of cancer of the breast, uterus, prostate and colon in China, Japan, compared with Western countries, is associated with a large (2050 times) consumption of soy, rich in hormone-like substances - isoflavones.

Green leafy vegetables: watercress, chives, parsnips, parsley, rhubarb, celery, dill, spinach, and edible seaweed contain the pigment chlorophyll.

Eating the listed vegetables, greens, seafood reduces the risk of developing cancer of the lung, mouth, pharynx, esophagus, stomach, colon, breast, bladder.

Bran of wheat, rye, corn and other cereals, cabbage, apples, carrots, many other fruits and vegetables, legumes, seaweed contain dietary fiber - cellulose, hemicellulose, alginic acid, gums, lignin, pectin.

There is evidence that a dietary fiber deficiency significantly increases the risk of tumors such as breast cancer, uterus. In experimental studies, wheat bran, other cereals, cellulose and other dietary fibers inhibited the development of colon cancer, and wheat bran - breast.

Cereal bran, as well as soybeans, peas, beans, and other legumes contain phytic acid and lignins, which have antitumor activity.

The rare incidence of colon and breast cancer in northern peoples (the Eskimos of Alaska and Greenland) is associated with a high consumption of marine animals, fish, and other seafood..

The greatest role here is played by fish oil, which contains eicosapentaenoic and docosahexaenoic acids, which have an inhibitory effect on the development of tumors.. The content of w-3 polyunsaturated fatty acids is also associated with the role of consumption of olive and flaxseed oil in a reduced risk of breast cancer..

Seafood and among them, in the first place, seaweed contains iodine.

Its deficiency in endemic areas may lead to thyroid disease and cancer..

In addition to iodine, other macro- and microelements contained in food products have antitumor activity, among them: germanium, potassium, calcium, magnesium, manganese, molybdenum, copper, selenium, zinc.

Selenium is the micronutrient with the most well-known antitumor effect.. Selenium is part of the fermentite glutathione peroxidase, the main function of which in the human body is antioxidant protection..

Baranovsky medbe. en.