If you know, hurry up and find it to eat quickly!! Uncover key facts from the research. ‘Food against colon cancer’ found 3 food groups that help prevent, prevent and inhibit the proliferation of cancer cells.
Did you know? 3 out of 10 people who die from “Colon cancer” is caused by eating foods that stimulate cancer.
current “Colon cancer” It happens easily and the number of patients is increasing. There is research on eating behavior that stimulates cancer cells in particular.colon cancer which is classified as the most common cancer ranked in the Top 5 in the world and in Thailand
Colon Cancer Risk Factors
eating a diet high in saturated fat Fast food, low fiber, charred grill type and pickles
drinking alcohol and smoking
lack of exercise or sitting for a long time
Have digestive system problems such as inflammatory bowel disease, chronic constipation, irritable bowel syndrome
over 45 years old
having a family history of colon cancer or different types of cancer
ever had colon cancer or have had adenomatous polyps in the intestines
Data from research on food against colon cancer
health articlesSamitivej Hospital Revealing the results of various studies Compiled up to 2014 and data from the World Cancer Research Fund in 2011 summarized the following diets that reduce the risk of colon cancer:
1. Groups with reliable evidence (Convincing)
Dietary fiber foods such as fruits and vegetables canReduce the risk by 10 percent. When fiber intake was increased by 10 grams per day because fiber increased stool weight. Help dilute carcinogens in the colon. reduce the amount of fat and bacteria in the colon Change dietary fiber to short-chain fatty acids, which have cancer-fighting properties.
Whole grains which is classified asColon cancer-fighting food groups With dietary fiber, if eating 3 servings per day (servings) can reduce the risk of colorectal cancer by 21 percent and reduce the risk of colon cancer by 16 percent through antioxidant mechanisms. and contains natural fibers to dilute toxins in the colon
2. Probable
calcium minerals There was an 8% risk reduction effect when taking an additional 300 mg of calcium per day. The report of a large group of people lasting 6 to 16 years found that the group with a high calcium diet (milk, soy, sesame seeds, green leafy vegetables, crispy fish, etc.) Reduce the risk of colon cancerdown to 14%. Mechanisms for reducing risks that are expected to occur is calcium binding to fatty acids and free bile acids Inhibit the proliferation of cancer cells promotes cell self-destruction (so as not to turn into cancer cells)
Cow’s milk or cereal milk effective9 percent risk reduction When drinking 200 grams of milk per day and getting the best results when drinking 500-800 grams of milk per day (2-3 regular boxes), reducing the risk by 15%.
garlic reduce the risk by 3-4% It is recommended to eat 100 grams (limit) per day to reduce the expected risk. is an antioxidant in garlic reduce mutagenesis Reduce the state of oxidative stress (Oxidative stress) in intestinal cells.
3. Group with limited data but good prospects (Limited-suggestive)
Non-starchy vegetables such as cauliflower, broccoli, carrots, tomatoes, bell peppers, lettuce can2 percent risk reduction when eating more vegetables by 100 grams per day, but the specialCruciferous vegetables, broccoli, may reduce risk by 16%. Mechanisms that are thought to reduce the risk include folate, vitamins, dietary fiber, minerals, flavonoids and glucosinolates in cabbage group. has anti-cancer effect
foods high in vitamin D such as mushrooms, eggs, fish, cheese, cod liver oil, found thatReduced risk by 5 percent when eating foods rich in vitamin D.increase by 100 international units (IU) per day, the mechanism that reduces the risk is the effectResists the proliferation of cancer cells and stimulates body immunity
However, we should choose to eat foods that are useful. Eat a variety of food and complete the 5 groups. Eat colorful fruits and vegetables. Add grains and beans. Regularly adding spices to food such as chili, turmeric, garlic and ginger will add flavor and aroma to the food. It also has properties to reduce inflammation. stimulate the immune system and reduce the risk of cancer as well
2023-07-27 17:28:13
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