Is beta-carotene and other carotenoids important in cancer prevention?
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Beta-carotene and other carotenoids has long been speculated as reducing the risk of cancer. In accordance, several studies of populations have suggested that when people ate more carotenoids the presence of cancer was lower. Interestingly, while β-carotene often receives the most attention other carotenoids have been shown to strong benefit as well. For example, studies involving smokers have suggested that the dietary intake of total carotenoids, lycopene, β-cryptoxanthin, lutein, and zeaxanthin have a more clear relationship to reducing lung cancer risk. |
Clearly, it makes sense to eat a diet rich in fruits and vegetables to allow for a broad variety of carotenoids and to plan a supplementation regimen along this line of thinking as well.
Is fiber related to cancer prevention?
Research suggests that as fiber increases in the diet, the risk of colon cancer and certain other cancers decreases. Dietary fiber, by increasing the rate of feces movement through the colon, decreases the time that carcinogenic agents in the digestive tract interact with cells lining the colon. Fiber may also bind carcinogenic substances in the digestive tract and decrease their absorption or interaction with colon cells. Meanwhile, certain fibers can promote a healthier bacterial balance in the colon, which in turn can support colon health.
Can eating more broccoli and cauliflower reduce the risk of cancer?
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There is good reason to include cruciferous (or Brassica) vegetables in your diet arsenal to support cancer prevention. These vegetables include broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, arugula, kale, kohlrabi, mustard, rutabaga, turnips, bok choy, Chinese cabbage, wasabi, horse radish, radish, and watercress. In addition to key antioxidant vitamins and minerals, cruciferous vegetables are rich sources of glucosinolates, which are the sulfur-containing compounds responsible for their pungent aromas and unique taste. |
Routine preparation of these vegetables by chopping as well as chewing leads to the breakdown of glucosinolates which in turn give rise to indoles and isothiocyanates which seem to help prevent cancer.
Can tumeric (curcumin) help prevent cancer?
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Turmeric is a spice derived that is a member of the ginger family. Curcumin is the principal polyphenolic compound in turmeric and is by itself an antioxidant and also supports the production of glutathione, another key antioxidant during times of need. In recent years researchers has revealed that tumeric can play a role in the prevention of cancer formation. |
In general what substances in food may be important in cancer prevention?
As mentioned several times, people who eat more fruits, vegetables and whole grains are at a lower risk for various cancers. It now appears that many other factors in these foods, beyond the established nutrients, impact the development of cancer. These substances include phenols, indole, aromatic isothiocyanates, carotenoids, fibers, terpenes, polyphenolic, and organosulphur compounds. Many of these substances have been studied in cell cultures and also in animals and appear to be very promising. Together with vitamin and mineral antioxidants such as vitamins E and C and copper, selenium, zinc, and manganese these products may account for much of the cancer risk-reducing effects associated with diets high in fruits, vegetables and whole grains.
So, the best things to do nutritionally are
- eat five or more servings of fruits and vegetables a day,
- eat more whole grain products,
- choose foods lower in fat and saturated fat,
- maintain a body weight closer to your ideal body weight,
- engage in regular exercise (especially aerobic) to assist in maintaining a lower body weight and reducing stress,
- limit consumption of fatty red meat, and
- do not use alcohol excessively.
