For the majority of cancers, lifestyle factors and environmental exposures become the major risk factors. An estimated 30 to 40 percent of cancers are influenced by diet. Diet patterns that emphasize fat, meat, alcohol, and excess calories and that minimize fruits and vegetables can cause cancer. Such constituents of the diet relate to cancer in several ways. Foods or their components may cause or promote cancer. Additionally, foods or their components may protect against cancer. Certain dietary factors significantly influence cancer development. The extent of risk inflicted by foods depends somewhat on the person’s genetic inheritance. Additionally, obesity, physical inactivity, and diets high in red and processed meats are associated with cancer development.
When calorie intakes are reduced, cancer rates fall and if a person’s calorie intake rises, cancer rates rise in response. However, if a person develops cancer, cancer continues advancing even in a person who is staving therefore, it is important follow recommendations for reducing cancer risk. Cancer rates increase in response to excess calories …show more content…
Limited evidence suggests that diets high in red and processed meats may also play a role in cancer of the esophagus, lung, breast, stomach, pancreas, kidney, ovary, and prostate. However, processed meats contain additives, nitrites or nitrates, that contribute a pink color and deter bacterial growth in meats. In the digestive tract, nitrites and nitrates form other nitrogen-containing compounds that may be carcinogenic, a cancer-causing substance. Cooking meats at high temperatures such as frying or broiling, and grilling meat, fish, or other vegetables creates carcinogens. Instead, reduce carcinogen formation during cooking by roasting or baking meats in the oven, when grilling, line the grill with foil, or wrap the food in the foil, marinate meats before cooking, and do not burn
When calorie intakes are reduced, cancer rates fall and if a person’s calorie intake rises, cancer rates rise in response. However, if a person develops cancer, cancer continues advancing even in a person who is staving therefore, it is important follow recommendations for reducing cancer risk. Cancer rates increase in response to excess calories …show more content…
Limited evidence suggests that diets high in red and processed meats may also play a role in cancer of the esophagus, lung, breast, stomach, pancreas, kidney, ovary, and prostate. However, processed meats contain additives, nitrites or nitrates, that contribute a pink color and deter bacterial growth in meats. In the digestive tract, nitrites and nitrates form other nitrogen-containing compounds that may be carcinogenic, a cancer-causing substance. Cooking meats at high temperatures such as frying or broiling, and grilling meat, fish, or other vegetables creates carcinogens. Instead, reduce carcinogen formation during cooking by roasting or baking meats in the oven, when grilling, line the grill with foil, or wrap the food in the foil, marinate meats before cooking, and do not burn