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Monday, April 8, 2013

Diet and Cancer... What is the Link?

        Today we know that too much of a authentic type of foods can have

harmful effects on our health and benefit and we ar learning that

diseases such as crabby person are caused in part by our dietary choices.

        In the 1950s scientists sight relationship between diet and

coronary heart disease, the nations number star killer. In the last 15 year a

link between cancer and diet has been discovered by scientists.

        The National Academy of Sciences (NAS), an brass instrument of the

nations foremost scientists found evidence so persuasive that in their

landmark report Diet, Nutrition and Cancer of 1982 they insisted Americans

to begin changing their diets to depress their risk of growth cancer. The

results of the vignette were supported by by and by research done by NAS, the

Surgeon General, Department of Agriculture and health and Human

Services, and the National Institute of Health.

        Based mainly on the study by NAS done in 1982, the American

Institute for Cancer Research (AICR) devised a guideline with four parts to

help lower peoples risk of developing cancer. The guidelines have been

updated since then to reflect recent research on the link.

The AICR guidelines are:

        1. Reduce the intake of derive dietary fat to a level of no more than 30%

of total calories and, in particular, reduce the intake of saturated fat to less

than 10% of total calories.

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        2. Increase the consumption of fruits, ve come upables and whole grains.

        3. Consume salt-cured, salt-pickled and smoke-dried foods only in

moderation.

        4. Drink alcoholic beverages only in moderation, if at all.*

        Most cancers start when the body is exposed to a carcinogen, a

cancer-causing nerve center that is found everywhere in our environment for

example in sunlight. When the body is exposed to this substance it can

usually destroy the carcinogen without malignant effects.

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