blog

Carcinogenicity of food 4

Excess protein food

Prn favors the disease cancer following mechanisms: increased availability of amines, which coupled with nitrite form carcinogenic nitrosamines, increased consumption of fatty meat ration involves simultaneously increase, as both meat fats are associated with the visible component, but invisible (representing up to 35% the nutritional value of meat) - excess fat in malignant indirect role previously mentioned, provides animal protein tryptophan, which favors the carcinogenic action through its metabolites. The action of intestinal microbial flora on the high availability of amino acids increases the number of food produced with carcinogenic action on the colon, with high-fat diet, excess protein encourages the growth of anaerobic microbial flora developing products related to carcinogens. Do not forget that the thermal treatment processes sometimes form preteinelor pyrolysis products of tryptophan (Trp-P-1 and Trp-P-2) with proven experience carcinogenic properties [2].
His statistics showed that the number of cancer cases in workers in the meat industry is higher than the average of cases in the whole population.

Alcohol

Intervene directly in setting the cancer disease through profound nutritional imbalances that train (there's a deficiency of vitamins and minerals especially role in anticancer protection) by facilitating solvent transport through cell membranes carcinogens by irritant to the tissues. It is possible, however, the coexistence of carcinogens from industrial raw materials or processing.


Fiber Deficiency

Fiber components of plants that are not subject to digestion in the small intestine. Some of them can be degraded in the large intestine. Eaten in small quantities favors colon cancer. He noted that the number of colon cancer in industrialized countries compared to the number of developing countries is much higher. The explanation should be given more marked in part by consumption of dietary fiber in less industrialized countries. It appears that increased fiber intake may actually limit indirect carcinogenic action of other nutrients.
The mechanisms by which low dietary fiber intake promotes colonic cancer are multiple: reduced rate of intestinal transit, increase the share of anaerobic microbial flora, reduce fecal loss of fat and protein. Intestinal transit rate is lower in those with low consumption of dietary fiber, because they occur in increasing fecal volume and intestinal receptor stimulation, resulting in stimulation of fecal evacuation. As transit is slowed, the more contact between carcinogens and the intestinal wall is extended, increasing the risk of malignant degeneration initiation.

Reducing dietary fiber intake in animal fats and proteins favorarea stimulate the creation of a higher density of intestinal anaerobic bacteria in aerobic damage. As mentioned before, increasing the ratio of anaerobic / aerobic favors intestinal malignancy. On the other hand, decreased intake of cellulose products decreases acidity favoring the development of intestinal microbial flora involved in the metabolism of bile acids produced carcinogens.
Reducing consumption of dietary fiber increases the availability of bile acids for intestinal microbial flora (bile acids are not absorbed by the cellulosic substrate and remove the faeces), which can turn them in certain conditions or procancerigene carcinogens. It also was a reduction in fecal excretion of fat and nitrogenous substances, which indirectly promotes the malignant process.

Deficiencies of certain micronutrients

Mechanisms favors carcinogenesis process variables. Thus, iodine deficiency facilitates thyroid cancer, and vitamin B2 deficiency of mouth cancer, larynx and esophagus. Also, vitamin A deficiency promotes formation of gastric cancer, liver cancer pyridoxine deficiency etc..

Carcinogenicity of food 3

Nitrosamines

Carcinogens are introduced into the body along with food products which contain them, but they can be synthesized and the digestive tract.
Nitrosamines are formed from nitrites combine with amines. Ingrasaminetele nitrite from food chemicals, the use of water high in nitrates and in addition to meat and fish preparations of nitrite, in order to preserve color. They do not show carcinogenic reaction.
Amines resulting from proteins, amino acids and phospholipids. It is estimated that humans ingest daily through food, up to 100 mg amine.
Formation of nitrosamines outside the body may take place both during food preservation, and during processing through various processes. If foods contain high amounts of nitrites to form nitrosamines is required and the presence of bacteria with nitrate-reductase activity. Some studies estimate that synthesis requires the presence of nitrosamines in foods amounts of nitrite in excess of 1 mg / kg product.
Summary of nitrosamines is dependent on food preservation duration (the longer is greatly increasing the amount of nitrosamines formed), heat-treating temperature (high temperatures over 1000C enhance formation of nitrosamines, a carcinogenic risk from this result for the populations that consume more prepared fried meat) and the acidity of the product (the speed is increased by reducing the synthesis of nitrosamines acidic foods).

Amounts detected in foods are often less than 10 micrograms / kg.
Summary of nitrosamines in the digestive system takes place mainly in the stomach where the acidic environment is favorable nitrosating process. In the gut, even if the pH is near neutral or alkaline in certain conditions, the nitrosating can continue under the catalytic action of microbial flora.

Synthesis in the human body is influenced by the coexistence of nitrosamines in the digestive tract of various substances with accelerating or braking on this process. Among the substances that promote synthesis mention alcohol, pyridoxine (vitamin B6), thiocyanates, phosphates, etc.. But the process is inhibited by vitamin C, cysteine, glutathione, alanine, glycine, antioxidants, vitamin A and some food.
This nitrosamines in the human body is a certain risk factor for disease emergence and development of cancer. They are harmful even in small doses exerting a summative effect rather than dose accumulation, but their consequences. Administered in low concentrations for long periods, are more active than once consumed high doses [1].
Malignant degeneration occurs mainly under the action of nitrosamines in the digestive system. Epidemiological studies done in groups of populations with high intake of nitrite (nitrate reductase under the action of bacteria turn to nitrate) showed an increase of esophageal cancer in their turn, stomach, colon and liver [2].

Dietary factors involved indirectly in malignant tumors

Food-induced cancer may occur indirectly, without nutritional factors advised to have carcinogenic properties. This is done most often by increasing consumption of fats and proteins by high alcohol intake by lowering intake of various dietary fiber and micronutrients (vitamins C, A, E, B2, B6, pantothenic acid, iron, iodine) .


Increased intake of fat.

Enhances the appearance of malignant disease by stimulating the production of carcinogenic precursors by altering the intestinal microbial flora and its metabolic activity, induced by changes in hrormonal profile and increasing the availability of potentially malignant peroxide resulted following the takeover and storage of dietary fat.
High consumption of fat is accompanied by increased production of bile acids and cholesterol. They are potentially carcinogenic, which is supported by several arguments: both bile acids, and cholesterol are structurally alike with polycyclic aromatic hydrocarbons, can be converted by chemical carcinogen in a very strong (20-metilcolantren), some bile acids produced experimentally tumors at the injection site, other bile acids enhances the carcinogenic effect of nitrosamines, full flavor of the nucleus of bile acids in the microbial action creates a carcinogenic metabolite extremely strong.
Besides the issues mentioned appears that excess dietary fat leads to inhibition of oil lymphocyte response against malignant cells, thus favoring malignant proliferation.

High fat intake also stimulates the development of anaerobic microbial flora. It seems that in regions at high risk for colon cancer and the relationship between aerobic anaerobic bacteria is increased.
Diet rich in fat and meat also stimulates microbial enzymatic activity correlated with the occurrence of substances with potential cangerigen.
Increasing fat intake favors the appearance of changes in hormonal profile of patients. It's about increasing blood levels of estrone (folliculin) after synthesis activity in adipose tissue developed (development is even more pronounced fat thickness is more significant, fat thickness correlates with dietary fat intake) and cortical level, where local androstendion is converted into estrone in obese postmenopausal women.
Change the layout in terms of the mentioned hormones increases the risk for breast or uterus.

Measures to prevent cancer disease by eating the installation 7

  3. Wheat Germ Products

      Wheat germ is a by-product of wheat milling process. They have an exceptional nutritional value (herb seeds deposited in the most important biological product), but also a remarkable therapeutic potential (polyneuritis, eczema, bronchitis, certain digestive diseases, etc.).
      Studies undertaken after 10-15 years have revealed the existence in the wheat germ cell factors that increase resistance against malignant degeneration. Some of them are represented by vitamin E, selenium and zinc. They are found in higher concentration than in grains of wheat, flour and bran. This increases the efficiency of antioxidant phenolic compounds and thus decreases free radicals induced by carcinogenic potential.
      Given the special nutritional properties, wheat germ are used to obtain a wide range of foods. For use in human nutrition but is required in achieving a high purification antinutritive inactive substances present in wheat germ. In order to achieve high purification can be used conventional methods of separation employed in the milling industry. Inactivating substances present in germ antinutritive is a dry frying or germs autoclaveaza to 1200C for 20-45 minutes. Dry roasting leads to obtain a product with superior food value obtained by the autosave. By thermal treatment, wheat flour is lighter and gets canned a pleasant aroma.
   4. Yeast

      The yeast is a valuable product, a chemically complete harmony, able to provide the body with a wide range of nutrients, energy value, and nutritional therapy in certain situations. Regarding the latter, yeast has proven beneficial influence of a remarkable group of diseases: obesity, diabetes, atherosclerosis, hunger, liver diseases, inflammatory nervous system diseases, etc..
      In the last two decades experimental and clinical results of yeast I find use in prophylactic therapy of cancer disease. It can however be utilized in correcting the nutritional deficit of patients with malignant degeneration.
      Frenatoare influence on carcinogenesis is due in part to supply large quantities of glutathione. This contributes to cell protection against various potentially carcinogenic peroxides. Ries that glutationoxidazei glutathione, the enzyme appreciated by some authors as the most effective means of protection against peroxidation.

      Glutationoxidazei activity can be enhanced if the selenium intake is adequate (glutationoxidaza is a selenoenzima). For this purpose, considering the great capacity of yeast to form complexes with metals, we obtained a selenium-enriched yeast. In this way the body are given large amounts of glutathione and selenium, which mpreste peroxide neutralizing biological potential carcinogens.
      The amount of yeast recommended for daily consumption amounted to 35 grams.

Measures to prevent cancer disease by eating the installation 6

In the following we present the main products involved in the protection of natural anticancer nutrients.

   1. Vegetables and fruit

      Vegetables and fruits consumed daily and carry a significant proportion antimalign a protective role by increasing both the anticancer substances containing it, and by limiting the volume on which a train involved in the carcinogenesis of other food categories (meat of excess fat increased quantity, etc.)..
      It is estimated that the potential anti-cancer is higher in comparison with the colorless colored vegetables. It seems that some vegetable dyes possess antitumor properties. An example of this is the betalaines, specific color red beet. It occurs on breathing malignant cells that disrupt. Also, carotene (in blocking proliferation of malignant occurs), is concentrated mainly in vegetables red, orange, green. Important sources of carotene are carrots, red peppers, tomatoes, herbs, peaches, apricots.
      An important role in cancer protection is awarded and fruits rich in polyphenols especially bioflavone natural (ie grapes, blueberries, blackberries, etc.)..
      Bioflavonele systems involved in neutralizing activity carcinogens.
      Along with them are found in vegetables and fruits isothiocyanate, phenolic antioxidants and indoles, whose anticancer action that occurs when vegetables containing them are consumed before or simultaneously with carcinogenic product.
      Vegetables and fruits are also an important source of dietary fiber, whose role in the prevention cancerogenozei directly induced food has already been mentioned. Unlike those from grain, they have a finer structure and therefore are more easily tolerated. The vegetables and fruits more involved in protecting anticancer mention garlic, wheat germ, apples, carrots, spinach, leaf beet, cabbage, lettuce, macesele, blueberries, grapes, blueberries, etc.. Special attention lately is acordain beetroot juice (100ml three times a day) and that of barley (diluted in water to drink apple juice, 3 times a day, a cup)
   2. Ocean Fish

      Studies conducted over the past five years have revealed deep sea fish as a food source not only for protection against atherogenesis, but also against cancer disease. Evaluation of breast cancer incidence in Greenland Eskimos showed low levels of disease categories among the population, although very high consumption of fat (70% of caloric intake, fat lipids from fish and other marine animals rich in polyunsaturated fatty acids ). As it is known that excess fat promotes malignant degeneration was raised splitting anti-cancer factors. Researches have shown that protection is offered even by some fatty acids in fish fat. It eicosapentaenoic acid and docosahexaenoic acid. It was noted that as the diet contains unsaturated fatty acids and omega-6 group (eg linoleic and arachidonic acid), the higher the risk of breast cancer is more pronounced. Supplementing the diet with unsaturated fatty acids omega-3 group (eg eicosapentaenoic acid and docosahexaenoic) noted the risk diminishes. It is important that anti-cancer fatty acid intake to be large enough to offset the effects of omega-6 group. The main natural food source that can provide large amounts of eicosapentaenoic acid and dococahexaenoic is ocean fish.

Measures to prevent cancer disease by eating the installation 5

Vitamin E (tocopherols) malignizarii reduce risk by blocking free radicals (some potentially carcinogenic), by decreasing the formation of nitrosamines (competitive with amines, vitamin E reacts with nitrite) and the anticancer effects of selenium potentate.
It is estimated that malignant degeneration of protection against the use of high doses of vitamin E (1,000 mg / kg) is not superior to the use of moderate doses (30 mg / kg).
To ensure a diet as rich in vitamin E content of tocopherols must consider nutritional products, the share that can make eating foods rich in vitamin E, its losses during the manufacturing processes of food or time culinary cooking and food preferences of subjects.
It prefers the use of vitamin E from food provided because this is more physiological and, on the other hand natural Tocopherols activity is greater than their synthesis.
In general, the contribution of tocopherols depends on the amount of fat in the diet (with diet as unsaturated fatty acids in an amount greater, the greater the body's need for vitamin E), gender (vitamin E requirement higher in women), season (higher vitamin is necessary spring), etc.. The main dietary sources of tocopherols are the nutritional products of plant origin. The highest concentrations are found in vegetable oils (especially the corn germ), the fresh fruit oil, roasted (peanuts, walnuts, almonds) and wheat germ.
It is estimated that the seeds of edible plants contain more vitamin E than the seeds of their own.

Selenium


Epidemiological studies have shown an inverse correlation between selenium intake and cancer mortality. Also, it was observed that reducing the serum level of selenium is associated with a greater frequency of metastasis, multiple primary tumors, the malignant recrudesce and shortening the average duration of survival. The mechanisms by which selenium occurs in cancer risk reduction are partially known. They include increasing the absorption of vitamin E (tocopherol block free radicals, decreases the formation of nitrosamines), the increased activity glutationoxidazei (which is involved in removing a selenoenzima hidroxiperoxizilor, substances with carcinogenic potential), the inhibition of substrate binding of certain carcinogens and inhibit cell promotion phase of carcinogenesis

Food sources rich in selenium are the bones of fish flour, seafood (especially oysters), kidney, liver, meat, whole grains, egg yolk, garlic. Fruits and vegetables (especially tomatoes and onions) is poor in selenium sources.


Natural Foods Featured in cancer prevention.

In terms of industrialized society today, when the intake of biologically active substances is more necessary than energy intake, some foods are used not only for its nutritional properties, and anticancer protection it offers.
Fear malignant degeneration impact imposed on certain categories of population rations introduction of products with proven qualities anticarcinogene. An example of this is the garlic odor whose previously limited its current use. The fact that it delays the appearance of tumors (due to a substance called allicin), also holds the hypotensive and cholesterol-lowering properties, has led to more frcevent garlic used in the menus. The interest for this product has led to conducting research to obtain odor-free varieties that can then be consumed more frequently and in large quantities. So far can not tell whether these varieties have retained and therapeutic qualities.
We mention that reduce the risk of malignant degeneration is achieved not only by eating foods that contain proven anti-cancer substances, but also by using nutritional products with fewer implications for cancer (to restrict the consumption of meat, fats, smoked and salted, fried foods, etc.. And what increase consumption of vegetables, fruit, cereal, etc.).

Measures to prevent cancer disease by eating the installation 4

The amount of vitamin A in meat, offal, egg yolk and dairy products is not constant, being generally higher in summer than in winter.
Onions, cucumbers, as well as some fruit (apples, pears, walnuts, raisins, peanuts, plums, peaches, cherries, rose hip, raspberry, strawberry, lemon, orange, pineapple, grapefruit, blueberries) contain small amounts of carotene ranging from 0, 1 to 0.5 mg%.
In leaves of various products consumed in human food, the concentration of carotenes is 5-50 times higher in these issues (leaf blade) than the rest of the leaves. Also, the leaves are green when, contain very few carotenoids. As they ripen, provitamins enrichment, their distribution is more pronounced in epicardial than the flesh. For example, bananas have five times and six times as many pears carotene in the peel than in pulp.
Carrot is one of the foods rich in carotenes (60-100mg / g fresh carrots). It is estimated that a ton of carrots can be extracted about 30 grams of beta-carotene. In cereals (wheat, rye), carotene is found in concentrations of 130-150g/100 g product. By grinding wheat and white flour to obtain the amount of provitamins decreases to extinction (the more bread is white, so carotene content decreases more obvious). Potatoes contain only traces of carotenes.
Preserving vegetables and fruit collected for a longer period leads to the loss content in provitamins due to oxidative processes. Thus, if the carrots, after 120 days storage at 00C, the concentration of carotenoids decreased from 18 mg to 13.4% on the product fresh preserved mg% on the product.

A rich source of beta-carotene in an extract of sea buckthorn oil is also white.

Vitamin C (ascorbic acid) is one of the most studied nutrients in terms of anti-cancer protection. The mechanisms by which it exerts this role are manifold. First antioxidative action to reduce the number of free radicals harmful genetic material (some potentially carcinogenic).
Vitamin C's competition is also available with amines to nitrites, thus preventing formation of nitrosamines (carcinogenic substances with demonstrated). Experimental studies on animals show that coadministration of ascorbic acid precursors of nitrosamines ensure protection of animal cancer 100% if vitamin C is used in large quantities 90mg/Kg body. If ascorbic acid is administered after the formation of nitrosamines, the anticancer effect or disappears. Some authors insist that vitamin C could inhibit the malignant influence of nitrosamines, even after showing them a degree of protection form cancer.

Vitamin C also promotes the metabolism of a wide range of carcinogens.
By stimulating the immune defense system, vitamin C is involved in initial forms of destruction of malignant cells undergo mutation.
Considering the influence of anticancer asorbic acid, diet should provide adequate amounts of vitamin C. They have not been accurately established, but after some authors, they amount to approximately 200 mg / day.
The main source of vitamin C is represented by fruits and vegetables [3].

Measures to prevent cancer disease by eating the installation 3

4. Ensuring a high consumption of food with potential anticancer substances.

A large number of substances show anti-cancer food. Among them is included in dietary fiber, vitamin A, C, D, E, selenium, calcium and zinc, izotiocianatii, bereaved, flavanols, phenols, protease inhibitors, some amino acids etc..
Dietary fiber polysaccharides are components of plants that can not be subject to digestion in the small intestine (except for some limited degradation of pectin). Some of them can be degraded in the colon.
Some dietary fibers have a structural role in plant sources of origin, is also insoluble in water. They are represented by cellulose, hemicellulose and lignin and are found mainly in grain intake, bran and bread.
Another part of dietary fiber have a role in repair of damaged areas of plants and are water soluble. They consist of pectins, gums, mucilages and some hemicelluloses. It is found mainly in vegetables, lentils, dry beans and peas, fruit (especially apples and citrus fruit), oats, rice, roots, green leafy vegetable.
The first category of dietary fiber formation occurs in fecal bowl and stimulating intestinal peristalsis.
A second type of fibers form gels seize some of the substances in the intestinal lumen.
Both types of fibers through different mechanisms involved in anticancer protection.
Besides the phenomenon of dilution of fecal carcinogens in the bowl, occurring dietary fiber in lowering cancer risk by accelerating intestinal transit. Hemicelulozele intervene on it, cellulose and lignin. As transit time is prolonged, the higher the risk is more pronounced colonic carcinogenesis. Shorten the transit time decreases microbial action on the substrates available to decrease the production of substances consecutive malignant. Also diminishes intestinal mucosal exposure to the action of carcinogens.

Increasing dietary fiber consumption by fermenting components (especially gums) reduce intestinal pH thereby inhibiting dehydrogenase nuclear reactions taking place at a neutral or alkaline pH. In this way prevents the transformation of bile aciziolor acting carcinogenic compounds. Simultaneously, high dietary fiber intake increases the formation of butyrate, which protects the lining of the colon malignant transformation. Also, lower level of free ammonia, which may be a risk factor of carcinogenesis.
Increased consumption of dietary fiber provides an additional degree of protection in terms of anticancer and drive the faeces of a higher proportion of fat consumed. This limits the weight gain (fat, have high energy). Increased intake of dietary fiber also rapidly induces a feeling of fullness, preventing additional caloric consumption. We recall that between excess weight and the incidence of carcinogenesis there is a positive correlation.
Eating foods rich in fiber also reduces the level estracardiolului plasma, which limits the risk of breast malignant degeneration.
A final important aspect of increased consumption of dietary fiber is that a greater proportion of bile acids are trained outwards thus limiting substrate, subjected to microbial flora, to generate some of the carcinogens. Bile acid-binding process is most pronounced in the case of lignin, and to decrease in order to guar gum, pectin and hemicellulose.

As a general indication of increased dietary fiber intake, recommended intake of bread instead of white bread, whole grains instead of refined grains, nuts and seeds instead of fruit juices, added to the menus of vegetables (especially cabbage , peas, beans, lettuce, spinach, potatoes) bran.
Vitamin A is considered to be an important factor for malignant degeneration important safeguards. Numerous clinical and experimental observations have shown an inverse relationship between intake of vitamin A and risk malignizarii.
It is found that the highest amounts of vitamin A found in liver of certain creatures. It provides vitamin A by eating liver or the body itself (eg liver, veal, beef, pork) or the oil extracted from it (eg cod liver oil contains 85 000 IU of vitamin A per 100 g product) .

Measures to prevent cancer disease by eating the installation 2

3. Reducing excess weight is associated with lower mortality from cancer.

This is due in part to the fact that Corprate weight reduction involves reducing calorie intake, which implies a considerable decrease in dietary fat and meat (their role in carcinogenesis has already been mentioned).
As above mentioned, the prevention and combating obesity is a way of reducing the incidence of cancer disease. It appeals to that effect feeders and exercise regime. It primarily aims at reducing fat intake. In obese diet allows a lipid ratio of 0.7 - 0.8 g / kg ideal body weight (average 40-50 g fat / day, which includes the quantity and fat "invisible", ie those contained in various foods. This ratio should include, in equal measure, animal fat and vegetable fat-soluble vitamins to be insured and essential fatty acids.
Dietary protein intake should be high rims minimum physiological nitrogen ration of 1 g / kg, namely in the amount of up to 1.5 g / kg ideal body weight. This is because, in general, nitrogen deficiency are obese. Duration in energy restricted diets to avoid the use of protein for energy purposes, it takes a minimum ratio of glucose (2 g carbohydrate for at least 1 g protein).

Carbohydrate intake should be restricted to 120-140 carbohydrates per day (minimum contribution is around 100 g per day). They come from vegetables, fruit and bread, food that contains a set of principles and role of dietary prevention malignizarii (dietary fiber, certain vitamins and minerals).
Reducing alcohol consumption is another way to reduce the risk carcinogenesis. Free chronic alcoholism vitamin and mineral imbalances that favor a malignant process indirectly. Pertubarile vitamins and minerals are more pronounced if the liver is associated postetanolica suffering. Related to retain vitamin imbalances and affect those with a role in protecting anticancer vitamins (eg vitamin C is low at 50% of ethyl; reserves of vitamin A in the body are reduced by 5 to 10 times more than in those neetilice; in conditions as alcoholism vitamin D vitamins mentioned above is provided by small amounts of food intake, is also more difficult to absorb - also takes her loss decreased metabolic activation, vitamin B6 in the diet is harder released in the presence of alcohol and its active form is easily degradable, etc..). Mineral metabolism is linked to an increase in absorption of iron accumulation predominantly whose liver with ethanol-induced liver pain, it seems, according to some authors, in a certain stage, to facilitate the formation of liver cancer.

Measures to prevent cancer disease by eating the installation

1. Avoiding foods high in carcinogenic substances directly.

 
This measure is aimed primarily dietotherapy persons at high risk for cancerization. Avoid or eat occasionally in small quantities, foods rich in polycyclic aromatic hydrocarbons, nitrosamines, food additives and contaminants potentially carcinogenic. Similar measures are taken in the case of native foods containing certain substances with carcinogenic potential.

2. Measures for reducing diet therapy nutrition indirectly induced carcinogenesis.

Have announced measures to reduce the fat and protein consumption, decreased body weight, alcohol and salt consumption, increased intake of dietary fiber, removing some micronutrients deficiency.
Reducing fat intake decreases the risk of malignant disease by reducing the production of carcinogenic precursors (bile acids and cholesterol) by increasing the share at the expense of the aerobic microbial flora anaerobes (especially lower Clostridiile paraputrificum involved in changing and getting consecutive aciziolor bile produced acting carcinogen verified) by reducing the estrogen hormone production (involved in uterine and breast cancer) and by decreasing the availability of peroxide carcinogens which are inevitable during storage and processing of dietary fat.

Currently it is recommended that the fat consumed was represented only 30% of lipid intake from 40% to not much care how. This measure not only reduces the risk of carcinogenesis, but also that of atherogenesis. For this you need to ingest a small amount of fried foods (by heat-treating process of a significant proportion of fat used in frying food enters the cooking), to use lean meats and dairy fat, to decrease the consumption of butter, lard , bacon, cream and desserts very fat.
While decreasing overall fat intake, and changes must be made on the types of fat that enters the food ration. This was necessary as a result of epidemiological and experimental studies have shown that some fatty acids can promote or inhibit tumor growth. Thus, increased cancer risk is involved in the consumption of saturated fatty acids and some polyunsaturated ones (for colon cancer risk seems to be linked more than the intake of saturated fats polyunsaturated fats). By contrast, adiminstrarea polyunsaturated fatty acids omega-3 group decreases the risk of cancer. Interestingly, in cases of malignant disease as an important role in atherogenesis plays nesaurati high proportion of omega 6 fatty acids compared to omega 3. For these reasons the introduction of regular feedings of fish oil rich in polyunsaturated fatty acids omega-3 group, would reduce the risk of both degenerative diseases.

Use of fish oil should be done not long after its extraction. As the shelf is higher, the more protective anticancer effect or decreases after a certain period there is a risk to gain procancerigene effects.
On the other hand, fish oil or vegetable oils used in preparation of lipid peroxides give rise to heat, chemicals that can cause disruption of cellular structures. Systemic use of fats in the diet can overcome peroxide body's natural antioxidant capacity allowing them to exercise their harmful effects (including cancer). And lipid peroxides can form during prolonged storage of food, but their production during thermal processing is pronounced.
Experimental studies done recently found that increased calcium intake to ensure a degree of protection to import exert carcinogenic effect of bile acids. Administration of 1.25 g of calcium daily reduces colonic crypt epithelial proliferation in subjects at increased familial risk for colon cancer. Starting from these observations, some authors recommend using a diet with higher calcium content.

Combating excessive protein consumption is another way to diet therapy to reduce the risk of food-carcinogenesis. As mentioned before, some of the proteins in foods provides the necessary support amines formation coupled with nitrite, lead to the synthesis of carcinogenic nitrosamines. Also, ingestion of large amounts of meat fat intake involving growth, whose action was previously presented procancerigena. Also, provided the protein tryptophan promotes action through its metabolites carcinogens. Increased availability of amino acids allows the intestinal microbial flora to produce carcinogenic byproducts fenolitici acting rough colon. It will also take into account that thermal processing of proteins can sometimes lead to the appearance of carcinogenic properties produced by pyrolysis proved experimentally. Given the multiple ways to increase protein intake increases the risk of carcinogenesis, have encouraged the removal of excesses in the diet.

Reduce salt intake reduces the risk of gastric cancer. This is because salt increases the effect of carcinogens. Dietotherapy measures aimed at removing both the consumption of salty foods and the addition of salt in food. Many times products are salted and smoked, which involves increasing the content of aromatic hydrocarbons and nitrosamines.

Principles of nutrition new

Vitamins

The pathogenesis of atherosclerosis, LDL are involved in plaque buildup. The oxidation of LDL stimulates monocytes to vascular endothelium favoring their accession. The oxidized LDL is cytotoxic and vascular cells, stimulating the release of lysosomal enzymes into the extracellular space. Normally, vascular endothelium prevents joining leukocytes, platelets and the vascular spasm by releasing a nitric oxide derivative called. Oxidation of LDL cholesterol prevents the release of nitric oxide in normal arteries.
There have been numerous studies to determine whether administration of antioxidants to block oxidation of LDL cholesterol consequent evolution can prevent atherosclerosis. The conclusion reached is that some antioxidants may limit the clinical expression of atherosclerosis by stabilizing the atheroma plaque and not by preventing the formation of new plates. This product antioxidants increase resistance and prevent LDL cholesterol from oxidation of nitric oxide reduction. Of these the most important antioxidants are vitamin E, vitamin C, vitamin A.
Vitamin E is the most powerful natural antioxidant, protecting cell membranes and lipoproteins, thereby preventing cancer and cardiovascular diseases. The main sources are the vegetable oils and its action is potentiated by the presence of vitamin C. The recommended daily intake is 12 mg.
Vitamin C is also a powerful antioxidant and an immune stimulator. The recommended daily dose is 60 mg / day. In smokers indicated a daily intake greater than 20-40 mg. The main sources are the raw vegetables (citrus, kiwi, parsley, cranberries, etc..) Vitamin C enhances the action of vitamin E, protects the vascular membranes, participates in regulation of lipid exchange processes, reduce serum cholesterol, increases the activity lipoproteineinlipazei (reducing trigliceridemia) has anticancer action.
Provitamin A (carotenoids) in addition to blocking the action of oxidation of LDL cholesterol has a strong action and photoprotection. The main sources are fruits and vegetables. In high doses, vitamin A promotes peroxidation and thus atherogenesis. It is recommended therefore that the contribution to be made from natural sources to prevent overdosing.
Vitamin PP influenteza both cholesterol metabolism, and that of triglycerides. It may reduce cholesterol by decreasing its hepatic synthesis, also reduce the conversion of very low density lipoproteins to low density lipoprotein.
Supplementing the diet with antioxidant large scale is not currently possible and probably is not indicated. It prefers instead use natural antioxidant-rich foods (fruits, green vegetables).


Minerals

Zinc is a potent antioxidant and immunostimulant. Inhibit lipid peroxidation, reduces production of hydroxyl radical (OH). Recommended daily intake is 8-12 mg. The main sources are shellfish, seafood and meat.
Selenium is part of the structure of several antioxidant enzymes. Recommended daily intake is 70 mg / day.
Magnesium prevents lipid peroxidation. Recommended daily intake is 400 mg. The main sources are chocolate, cereals, dried fruit.
Calcium, at a dose of 1.2 grams / day serves lipid lowering it decreases by 4.4% LDL-Ch-Ch and HDL increases of 4.1% [12].