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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