Some people with liver disease are “accidentally” diagnosed with dementia.

A recent study conducted by the American Cancer Society (ACS) provides new insight into the relationship between a person’s diet and their risk of cancer.

The study indicated that although diet-related risk factors play a small role in overall cancer risk – associated with 4.2 percent of all cancer cases and 4.3 percent of cancer deaths – their impact on certain types of cancer is much more important, according to Forbes.

The study highlights the effects of eating fruit and vegetables, eating red and processed meat, dietary fiber, and calcium on cancer risk. The findings indicate that diet-related cancers are a preventable reality.

Colorectal cancer

Of all types of cancer, colorectal cancer has the strongest link to nutritional factors. The study found that 54.2 percent of colorectal cancer cases could be prevented through lifestyle changes; Where diet plays the most important role.

Surprisingly, 35 percent of all colorectal cancer cases are directly related to dietary choices.

Processed meat is at the top of the list of nutritional risk factors. It is responsible for 12.8 percent of all cases of colorectal cancer.

Although low levels of fiber in the diet are only associated with 0.9 percent of cancer cases in women, this risk factor is responsible for 11.8 percent of colorectal cancer cases.

Red meat also plays a major role in the disease (7.3 percent) and low calcium intake contributes to this problem by 4.2 percent.

Colorectal cancer is the third most common type of cancer in the world and the second deadliest.

An old study previously revealed that men who ate a lot of ultra-processed foods were 29 percent more likely to develop this type of cancer.

Researchers say that a diet rich in whole grains, fruits, vegetables, seafood, beans and nuts can help reduce the risk of cancer.

Upper gastrointestinal cancers

Low fruit and vegetable consumption is one of the most important nutritional risk factors associated with the incidence and mortality of all types of cancer. It represents 1.4 percent of cancer cases, and 2.2 percent of all deaths.

In the case of upper gastrointestinal cancers, the effect of this risk factor on cancer incidence and death is greatly increased.

The study found that low fruit and vegetable consumption contributes to 30.7 percent of oral cavity, esophagus, pharynx, and larynx cancer cases, as well as 30.7 percent of cancer-related deaths. this cancer.

The results showed that fruits and vegetables contained specific protective compounds that play a vital role in reducing the risk of cancer.

Another study, led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC), found that every 10 percent increase in a person’s consumption of ultra-processed foods co- associated with a 23 percent higher risk of upper gastrointestinal cancers. .

breast cancer

Although the relationship between diet and breast cancer was not identified in the American Cancer Society study, many studies show the effect of dietary factors on the risk of breast cancer.

According to a research paper published in the journal Contemporary Oncology, diet can affect the development and progression of breast cancer in several ways.

For example, high levels of iron can cause oxidative stress and DNA damage, which can increase the risk of breast cancer.

Some fats, as well as low consumption of folic acid, are also linked to a higher risk of breast cancer.

A study published in the journal Frontiers revealed that every 10 percent increase in consumption of ultra-processed foods is associated with a 5 percent higher risk of breast cancer.

Eating fruit and vegetables has been shown to reduce the risk of breast cancer. The risk of developing certain types of breast cancer decreased by 27 percent among those who ate a lot of vegetables.