Research indicates that there are nutritional factors may be involved in the growth of cancer, such as fat intake, total calories, lack of fiber, foods that lack vitamin A and carotenoids as potentially having the role of alcohol with vitamin C, E, protein Sulainyumi Selenuim Protein Almmlhat, pickling salt and other foods.
The Commission issued a diet and health emanating from the National Research Council in America following recommendations regarding diet and cancer risk:
* Reduce total fat to 30% or less of total calories.
* Eat five or more alternatives of fruits and vegetables especially green and yellow vegetables, citrus fruits each day. Has not yet determined the importance of factors responsible for the protective role of these foods on cancers of the lungs, stomach and large intestine cancer has been proven that low intake of carotenoids (pigment root) located in the green and yellow vegetables contribute to increased risk of developing lung cancer.
* Maintain eating in moderate quantities has been associated with eating diets rich in meat with an increased risk of breast and colon cancer.
Labels
cancer and food