How foods actually fight cancer
by Hanady Kader
Jan 24, 2008
Foods that help fight cancer.
That grilled chicken breast touted as a healthy alternative to a bucket of fried chicken may actually contain
cancer-causing compounds. But broccoli is still tops when it comes to keeping cancer at bay.
Local and national nutritionists weigh in on foods and nutrients that play a role in the prevention of cancer. The
emphasis is rising on a garden of fruits and vegetables that provide anti-oxidants and fiber. Here is how they
provide their protective shields.
Jennifer Vimbor, registered dietician and founder of Nutrition Counseling Services in Chicago
Vimbor recommends that people “get the whole rainbow” of fruits and vegetables when it comes to cancer
prevention and management.
“Go for all different colors of fruits and vegetables and you’ll be able to get a variety of supplements that can
help decrease your risk,” she said.
While vitamin supplements can provide cancer-fighting compounds such as vitamin E and vitamin C, which
function as antioxidants, Vimbor says “your best bet is to get it from the foods,” which the body easily absorbs.
Vimbor recommends foods high in vitamins C and E and beta-carotene to boost antioxidants in the body.
Antioxidants prevent free radicals from causing damage to cells. Free radicals are unstable molecules produced
by metabolism or introduced through cigarette smoke, medications and other causes. At high levels, these free
radicals damage normal cells and antioxidants can neutralize their punch on healthy cells.
High levels of vitamin E can be found in sunflower seeds and almonds, while orange foods like carrots, sweet
potatoes and mangos are high in beta-carotene. Of course, keep drinking your orange juice - a vitamin C
powerhouse.
Jennifer Reilly, registered dietician and senior nutritionist with the Cancer Project in Washington D.C.
Reilly points out that a low-fat diet is the guiding rule and explains that the amount of fat in the body influences
cancer growth.
Some aspects of foods such as fat content affect the way hormones are produced or the way they circulate
through the body, she said. “Breast cancer, prostate cancer, testicular cancer - those all react to the way
hormones are circulating in the body.”
Reilly explained that an excess of fat in the body creates higher circulating levels of hormones, such as estrogen
and testosterone. For cancers that are hormone-dependent, an overabundance of fat facilitates the growth of
cancer.
Reilly advocates limiting red meat because of the high fat content and cautions that even lean meats can be a
problem, depending on how they are cooked. The hotter the flame and the longer the meat is cooked, the higher
the level of carcinogens that are introduced.
“Grilled chicken has the highest content of these carcinogens. Chicken is probably a concern we’ll see (more
about) in the coming years,” Reilly said.
Reilly recommends adding cruciferous vegetables such as broccoli to a diet because they are high in
antioxidants. Not so fast with that cheddar cheese and broccoli soup, though, she adds.
Reilly offers the reminder that a little good nutrition won't undo the impact of bad habits. “If somebody eats fast
food and then adds broccoli to it, unfortunately that probably won’t help,” she said. “It’s the big picture.”
Cancer Project experts point out that vegetarians have lower rates of cancer. In addition to fat content, meats
offer no cancer risk reducers such as antioxidants or fiber. Fiber from whole grains and beans helps prevent
cancer by flushing out carcinogens in the digestive system, particularly helpful for fighting the risks of colon
cancer.
Bonnie Minsky, licensed dietician in Chicago and certified nutrition specialist with the American College of
Nutrition
Minsky said that soy is misunderstood. When it comes to cancer, some studies tout its cancer-fighting benefits
while others reach the opposite conclusion. The key difference, according to Minsky, is that natural soy can have
beneficial cancer-fighting effects, especially for breast cancer, while processed forms can actually contain
carcinogens.
Minsky recommends taking soy in the form of tofu, miso and tempe, a fermented soy product, to prevent cancer.
The processed soy protein powders, however, are the bad news.
“The processing is what makes them bad, not the [soy],” she said.
Minsky also notes that even if you know you have cancer, eating right can still boost your immune system and
allow your body to better tolerate treatments.
While Minsky does not advocate that people with cancer forego traditional treatments such as surgery,
chemotherapy or radiation, she has seen in her own practice that good eating habits can greatly reduce the
negative side effects of these treatments and keeps people feeling healthier despite their illness.
©2001 - 2007 Medill Reports - Chicago, Northwestern University. A publication of the Medill School.
by Hanady Kader
Jan 24, 2008
Foods that help fight cancer.
That grilled chicken breast touted as a healthy alternative to a bucket of fried chicken may actually contain
cancer-causing compounds. But broccoli is still tops when it comes to keeping cancer at bay.
Local and national nutritionists weigh in on foods and nutrients that play a role in the prevention of cancer. The
emphasis is rising on a garden of fruits and vegetables that provide anti-oxidants and fiber. Here is how they
provide their protective shields.
Jennifer Vimbor, registered dietician and founder of Nutrition Counseling Services in Chicago
Vimbor recommends that people “get the whole rainbow” of fruits and vegetables when it comes to cancer
prevention and management.
“Go for all different colors of fruits and vegetables and you’ll be able to get a variety of supplements that can
help decrease your risk,” she said.
While vitamin supplements can provide cancer-fighting compounds such as vitamin E and vitamin C, which
function as antioxidants, Vimbor says “your best bet is to get it from the foods,” which the body easily absorbs.
Vimbor recommends foods high in vitamins C and E and beta-carotene to boost antioxidants in the body.
Antioxidants prevent free radicals from causing damage to cells. Free radicals are unstable molecules produced
by metabolism or introduced through cigarette smoke, medications and other causes. At high levels, these free
radicals damage normal cells and antioxidants can neutralize their punch on healthy cells.
High levels of vitamin E can be found in sunflower seeds and almonds, while orange foods like carrots, sweet
potatoes and mangos are high in beta-carotene. Of course, keep drinking your orange juice - a vitamin C
powerhouse.
Jennifer Reilly, registered dietician and senior nutritionist with the Cancer Project in Washington D.C.
Reilly points out that a low-fat diet is the guiding rule and explains that the amount of fat in the body influences
cancer growth.
Some aspects of foods such as fat content affect the way hormones are produced or the way they circulate
through the body, she said. “Breast cancer, prostate cancer, testicular cancer - those all react to the way
hormones are circulating in the body.”
Reilly explained that an excess of fat in the body creates higher circulating levels of hormones, such as estrogen
and testosterone. For cancers that are hormone-dependent, an overabundance of fat facilitates the growth of
cancer.
Reilly advocates limiting red meat because of the high fat content and cautions that even lean meats can be a
problem, depending on how they are cooked. The hotter the flame and the longer the meat is cooked, the higher
the level of carcinogens that are introduced.
“Grilled chicken has the highest content of these carcinogens. Chicken is probably a concern we’ll see (more
about) in the coming years,” Reilly said.
Reilly recommends adding cruciferous vegetables such as broccoli to a diet because they are high in
antioxidants. Not so fast with that cheddar cheese and broccoli soup, though, she adds.
Reilly offers the reminder that a little good nutrition won't undo the impact of bad habits. “If somebody eats fast
food and then adds broccoli to it, unfortunately that probably won’t help,” she said. “It’s the big picture.”
Cancer Project experts point out that vegetarians have lower rates of cancer. In addition to fat content, meats
offer no cancer risk reducers such as antioxidants or fiber. Fiber from whole grains and beans helps prevent
cancer by flushing out carcinogens in the digestive system, particularly helpful for fighting the risks of colon
cancer.
Bonnie Minsky, licensed dietician in Chicago and certified nutrition specialist with the American College of
Nutrition
Minsky said that soy is misunderstood. When it comes to cancer, some studies tout its cancer-fighting benefits
while others reach the opposite conclusion. The key difference, according to Minsky, is that natural soy can have
beneficial cancer-fighting effects, especially for breast cancer, while processed forms can actually contain
carcinogens.
Minsky recommends taking soy in the form of tofu, miso and tempe, a fermented soy product, to prevent cancer.
The processed soy protein powders, however, are the bad news.
“The processing is what makes them bad, not the [soy],” she said.
Minsky also notes that even if you know you have cancer, eating right can still boost your immune system and
allow your body to better tolerate treatments.
While Minsky does not advocate that people with cancer forego traditional treatments such as surgery,
chemotherapy or radiation, she has seen in her own practice that good eating habits can greatly reduce the
negative side effects of these treatments and keeps people feeling healthier despite their illness.
©2001 - 2007 Medill Reports - Chicago, Northwestern University. A publication of the Medill School.
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