Dietary Factors and Cancer Prevention

Cancer is not one of disease but rather many disease that share similar attributes. Theetiology of cancer is multifactorial, with genetic, environmental and lifestyle factors interactingto produce a given malignancy. Cancer prevention is defined as active measures to decreasethe risk of cancer. 90-95% of cancer cases are due to environmental risk. So, cancer is apreventable disease. Although, all environmental causes are not controllable, such asnaturally occurring background radiation. Many cancers can be prevented by not smoking,maintaining a healthy weight, not drinking too much alcohol, eating plenty of vegetable, fruitsand whole grains, not eating too much red meat and avoiding too much exposure to sunlight.Antioxidants are chemicals that interact with and neutralize free radicals, thus preventingthem from causing damage. Many observational studies have been conducted to investigatewhether the use of dietary antioxidant supplements is associated with reduced risks of cancerin humans. Dietary fibers, folic acid, vitamin D, vitamin C, vitamin E, antioxidant, tea and soyisoflavones can reduce the risk of colorectal, pancreas, breast, prostate, cervix and lungcancers. Antioxidants such as beta-carotene and lycopene have great influence on prostateand breast cancer cells death. Because of numerous favorable and preventive effects ofantioxidants, this group of food has been suggested in many dietary plans.

کلیدواژه ها:

Cancer Prevention ، Antioxidant ، Dietary Factors ، Vegtable ، Fruits ، Lycopene