Cancer has and still is considered to be a genetic disease in which a person’s genes have mutated. As a result of the mutations, cell growth is uncontrolled leading to the formation of tumors. However, the cause of the mutations is greatly unknown which leads to question of whether or not this is something that can be controlled. While some people believe that this is an uncontrollable series of events, there is evidence that diet is a major inhibitor regarding acquired mutations. The types of food consumed, as well as the amount, contributes to the different bodily functions that could reduce the risk of developing cancer.
Diets consist of various types of foods and drinks such as fruits, vegetables, fibers, saturated fats, and alcohol which all contribute to the likeness of developing cancer. Almost everything and anything that goes into the body can affect multiple bodily functions. The more of a food in the body’s system, the greater chance it has at leaving a lasting effect. Fruits and vegetables contain a various number of micronutrients and fiber which could combat the risk of cancer simply through their incorporation into diets. Vegetable flower, green leafy vegetables and fruits were tested through research and found to have optimum nutrition as well as protect consumers from cancer. (Pal, et al). With the high intake of fruits and vegetables, consumers are also gaining vitamins C, E and selenium which are the active components in the prevention of cancer. The increased intake has been associated with reducing cancers involving both the respiratory and digestive tracts.
The amount of both fiber and saturated fats in diets also plays a key role in preventative measures against cancer. In areas with high fiber diets, there were low rates of colon cancer found compared to other areas where high carbohydrate diets existed with high rates of colon cancer. In relation to the recommendation of increasing fruit and vegetable intake, this also increases the intake of soluble fibers that increase stool sizes and modifies metabolisms to reduces the risk of colon cancer. However, it is soluble fiber that is found in wheat and rice that is more strongly correlated with preventing cancer. A healthy person is recommended to have an intake of twenty to thirty grams of fiber a day throughout their diet by the National Cancer Institute. (Pal, et al) There have also been studies that have found that there are strong correlations between an increased intake of saturated fats and the occurrence of cancer. According to Dilipkumar et al, animal studies suggested that a high amount of fat intake within a diet could be associated with an increased risk of the development of breast, colon, rectum and prostate cancer. Although this study has not been done in humans per say, it does give scientists insight into one of the many factors that could lead to a person having cancer. Similar to the previously mentioned food, alcohol, as many people are aware, should not be consumed in large amounts. In regard to risk of cancer, alcohol consumption exhibits a direct correlation with cancer of the pharynx, esophagus, larynx, liver, rectum and pancreas. Alcoholics are most often found with impaired nutritional status as a reduction of vitamin E leads to the promotion of cell damage. Mixed with low fruit and vegetable intake, mass consumers of alcohol are at the greatest risk for cancer due to their lack of protective foods within their diet. This helps to demonstrate the relation between multiple food groups across a person’s diet and how all aspects must be addressed in order to properly reduce the risks of cancer.
While the likelihood of cell damage can be decreased through dietary changes, genetic mutation is harder to pinpoint. Many scientists do not know what exactly causes mutations to occur leading to the belief that cancer is inevitable in some people. There are two types of gene mutations; hereditary and acquired. Hereditary mutations are those that people are born with and continue to pass on to their offspring and so on. Acquired mutations are those that occur within the lifespan of the person which is neither inherited or passed down. This type of mutation is believed to be the cause of most cancers as they are the result of DNA code error leading to the improper function of the gene. With this information, it is believed that people who develop cancer are predisposed to do so meaning nothing they do will prevent the formation of it. The study of foods in relation to tumors do not give an overall picture on the prevention of cancer leading to its ineffectiveness.
However, an estimate of thirty to forty percent of cancer could be prevented by changes in both diet and lifestyle. In addition to better treatments and early detection for cancer, cancer survivors reduce their risks of chronic conditions through their diet. A diet consisting of nutrient sparse food, low fiber intake, red meat, and an imbalance of omega 3 to omega 6 leads to a higher risk of cancer as well as an unhealthy lifestyle. By consuming an adequate number of calories derived from various food groups previously mentioned, cancer rates can be drastically reduced, and people are able to control their risk factors as opposed to blaming their illness solely on genetic makeup.
Overall, the risk of cancer can be greatly reduced through a person’s diet as various foods affect bodily functions and contain preventative aspects. While genetic mutations are a possibility, lifestyle and diet are two controllable factors that reduce the possibility of them occurring. By looking into the numerous foods that people can benefit from, cancer rates could be drastically reduced as more research is done to further the advancements and allow people to take back control of their lives.
References:
Austoker, J. (1994). Cancer Prevention in Primary Care: Diet and cancer. Bmj,308(6944), 1610-1614. doi:10.1136/bmj.308.6944.1610
Beeken, R., Williams, K., Wardle, J., & Croker, H. (2016). “What about diet?” A qualitative study of cancer survivors views on diet and cancer and their sources of information. European Journal of Cancer Care,25(5), 774-783. doi:10.1111/ecc.12529
Donaldson, M. S. (2004). Nutrition and cancer: A review of the evidence for an anti-cancer diet. Nutrition Journal,3(1). doi:10.1186/1475-2891-3-19
Pal, D., Banerjee, S., & Ghosh, A. K. (2012). Dietary-induced cancer prevention: An expanding research arena of emerging diet related to healthcare system. Journal of advanced pharmaceutical technology & research, 3(1), 16-24.
