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How Nutrition Shapes Cancer Prevention

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Empowering Cancer Patients Through Nutrition: Saint Mary's Leads the Way

Nutrition is a key ally in cancer prevention, with studies suggesting that 30-40% of cases could be avoided. This editorial explores how certain foods and eating habits can lower cancer risk.

The Anti-carcinogenic Potential of Fruits and Vegetables

A diet abundant in fruits and vegetables is consistently associated with a reduced risk of several cancers. Cruciferous vegetables, such as broccoli and cabbage, contain glucosinolates that may lower the chances of lung and colorectal cancers. Moreover, berries are rich in antioxidants, which help combat oxidative stress and protect our cells from damage.

Incorporating whole grains and high-fiber foods into your diet is crucial for reducing colorectal cancer risk by aiding digestion and promoting a healthy gut microbiome. The American Institute for Cancer Research recommends a fiber-rich diet to improve metabolic health and lower cancer risk. Additionally, consuming healthy fats, especially omega-3s found in cold-water fish, nuts, and olive oil, can reduce inflammation and decrease the risk of several cancers by maintaining a balanced omega-3 to omega-6 ratio.

 

Diets high in processed meats and saturated fats are linked to an increased risk of breast and colorectal cancers. These foods can promote inflammation and lack essential nutrients, making them harmful to overall health. Limiting processed foods and focusing on whole, nutrient-dense options is vital for cancer prevention. Additionally, alcohol consumption is a significant risk factor for various cancers. Reducing alcohol intake can lower the risk of breast and liver cancers. The World Cancer Research Fund advises moderation in alcohol consumption as part of a cancer-preventive diet, emphasizing mindful drinking habits.

 

In summary, a balanced diet combined with regular exercise and healthy lifestyle choices, significantly reduce cancer risk and promote overall well-being.


Food Combinations 

1.      Pomegranate and Green Tea: Pomegranate is rich in ellagitannins, which have been studied for their anti-inflammatory and anti-cancer properties. Green tea, as mentioned earlier, contains catechins like EGCG. A study published in the Journal of Nutritional Biochemistry found that combining pomegranate and green tea extracts significantly inhibited the growth and spread of prostate cancer cells in vitro and in vivo.

2.      Broccoli Sprouts and Watercress: Broccoli sprouts are an excellent source of sulforaphane, while watercress contains phenethyl isothiocyanate (PEITC). Both compounds have been shown to possess potent anti-cancer effects. A study in the American Journal of Clinical Nutrition found that combining broccoli sprouts and watercress in the diet of smokers led to a significant reduction in urinary metabolites of the tobacco-specific carcinogen NNK, suggesting a potential protective effect against lung cancer.

Ginger and Turmeric: Both ginger and turmeric contain compounds with anti-inflammatory and antioxidant properties. Ginger contains gingerol, while turmeric contains curcumin. A study published in the Journal of the American College of Nutrition found that a combination of ginger and turmeric extracts significantly reduced inflammation and oxidative stress markers in patients with osteoarthritis. Although more research is needed specifically on cancer prevention, this combination has the potential to reduce inflammation, a key factor in cancer development.

 
Empowering Cancer Patients Through Nutrition: Saint Mary's Leads the Way


Under the Community & Outreach Service Program headed by Mr. Ihthsham Ali; Saint Mary's College of Medical & Advanced Studies recently held a Nutritional Assessment & Awareness Camp at GINUM Hospital, demonstrating its commitment to supporting cancer patients. The event significantly enhanced participants' understanding of nutrition's vital role in health.

Special recognition to Dt. Fatima (HoD) for her leadership, and to Dt. Maham and Dt.. Immama for their nutritional expertise. Mr. Fraz and Mr. Shahid ensured smooth coordination.

Such initiatives reflect a growing focus on cancer patients' well-being through informed dietary choices. The Department of Clinical Dietetics and Nutritional Wellness, through its BS Human Nutrition and Dietetics program, actively engages such in community services.

 


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