Healthy diet: defend the body against cancer

Cancer is the second most deadly disease in the world and has 1 in 6 deaths in 2018. The common perception about this disease is that it is mainly caused by smoking and alcohol. However, it is necessary to raise public awareness that nutrition is one of the top five causes of cancer, and more particularly to unhealthy eating. The increasing dependence on technology and lack of physical activity have pushed people toward sedentary lifestyles and made them ignore natural foods that contain immunity enhancing nutrients, some of which help to combat the cancer.

For example, eating the right diet can reduce the risk of cancer, especially those that are complex, such as the brain. The brain is a complex and important organ, but extremely vulnerable in the human body. Spongy brain tissue controls all our movements and cognitive abilities such as speech, thought and emotions. The growth of a cancer cell can impact healthy brain tissue and cause cancer / tumor over time. However, it is possible to prevent this risk by eating healthy foods and a balanced diet from an early age. Foods rich in antioxidants and other essential nutrients can strengthen the immune system and brain function.

The gastrointestinal tract is considered our second brain since it has more than 500 million neurons. The gut also has 300 to 600 different species of bacteria that perform a host of beneficial functions, including strengthening the immune system, helping with metabolism and digestion, neurotransmission and signaling in the brain. Any significant change in the type or number of these bacterial colonies can lead to inflammation of the body, a process that can contribute to many diseases, including cancer.

Although there is no specific food that can be called a better anti-cancer, a healthy diet can control infections and associated complications. In fact, research suggests that certain foods help block cancerous blood vessels in the body during the anti-angiogenesis process. Green leafy vegetables, turmeric, ginger, basil, thyme, etc., greatly enhance immunity against cancer. All have a strong ability to fight cancer. They also provide the brain with antioxidants that limit cell damage by expelling free radicals. In addition, they reduce inflammation and prevent cancer.

According to an international study by the National Cancer Institute, people who consume six servings of fruits and vegetables per 1,000 calories have a 29% lower risk than those who consume 1.5 servings. In this study, researchers found that those who ate the most fruits and vegetables had the lowest risk of head and neck cancer. Vegetables seemed to offer more cancer prevention than fruits alone.

Vegetables such as broccoli, cauliflower, cabbage, tomatoes and carrots are known for their effectiveness in reducing the risk of cancer. Likewise, citrus fruits contain antioxidants and phytochemicals that can prevent disease. Other foods that can be eaten include spices such as beans with cinnamon and turmeric, legumes, nuts, olive oil and garlic. In people who already have the disease, a balanced diet can increase treatment efforts.

In conclusion


Given the growing incidence of noncommunicable diseases (NCDs) such as cancer in India, it is necessary to focus on harm reduction strategies. It is a public health strategy that aims to mitigate the harm or harm of an action or condition. An example would be to move to a healthy diet and opt for other methods of eating or cooking. The focus here is on reducing the negative consequences of an unhealthy diet. The adage "you are what you eat" can not be more true. Eating healthy can not only prevent cancer, but also other potentially debilitating conditions.

Dr. Udaya Kumar Maiya, Medical Director, Portea Medical, wrote this article.