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DIETARY PREVENTION OF CANCER
O.R.Parpiyeva
Associate Professor International Medical University
Central Asian Medical University,
e.mail: parpieva.odinahon@yandex.ru,
https://orcid.org/0000-0001-6223-103X
D.A.Kamalova
Senior Teacher International Medical University
Central Asian Medical University,
e.mail: kamalovad425@gmail.com,
https://orsid.org/0009-0005-5857-6605
https://doi.org/10.5281/zenodo.15502267
Abstract.
This article provides information on the nutrition of cancer
patients and the role of diet in cancer prevention. Cancer and its treatment are a
very special situation, and a cancer patient needs special nutrition. On the one
hand, the disease itself, on the other hand, the methods used to treat it cause
anorexia. In addition, both cancer and drugs disrupt the absorption of a number
of nutrients, so adherence to the principles of proper nutrition is an important
measure for both the prevention and treatment of cancer and other tumor
diseases.
Key words
: nutrition, vegetarian nutrition, antitumor diet, cruciferous
vegetables, carotenoids.
Relevance.
Currently, about 200 factors that cause malignant tumors have
been identified. Among them, poor nutrition is in the first place. About a third of
all types of cancer, or rather, 35%, are associated with this factor. In second place
is smoking. It causes 30% of malignant tumors. At first glance, the risk of cancer
can be significantly reduced by eating right and quitting smoking. However, for
many, it is quite difficult to make such sacrifices for the sake of their health.
Cancer is one of the leading causes of death worldwide. However, current
research suggests that 30-50% of cancers can be prevented by making simple
lifestyle changes, such as eating a healthy diet. In addition to reducing the risk of
cancer, a healthy diet can help you achieve an ideal weight and improve your
mood. Nutrition plays a crucial role in the prevention and treatment of cancer. It
is an integral part of treatment.
Normalization of excess div weight and factors of nutrition optimization
are of fundamental importance. At the same time, the results of long-term use of
strict diets with restriction of caloric content and biological completeness of the
diet are unpredictable and often one has to deal with severe consequences of such
diets. The role of vegetarian diet in cancer prevention is debated. Vegetarians
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have higher levels of antioxidant vitamins and microelements (selenium, zinc,
copper) in their blood. The most important circumstance to consider when
formulating vegetarian diets is the inadequacy of the amino acid composition of
plant proteins. The composition of many vegetarian dishes in the food culture of
various nations is selected empirically: a mixture of corn and legumes, rice and
soybeans.
It should be noted that the consumption of green tea and plant foods in
general is high among the peoples of the Asian continent. This explains the so-
called Asian advantage - a significant (several times) decrease in the incidence of
colon cancer, breast cancer and tumors of other localizations in the Asian region
compared to the countries of Europe and North America.
The basic principles of preventive nutrition aimed at preventing cancer can
be presented as follows:
1. Reduce fat consumption to 30% of total calorie intake and completely
eliminate foods containing large amounts of refractory fats;
2. Fractional nutrition (five meals or more);
3. Increase consumption of fruits, vegetables and grains;
4. Limiting intake of refined carbohydrates;
5. Limiting meat consumption, especially fatty meat and meat that has been
fried or smoked;
6. Moderate consumption of salty and spicy foods;
7. Moderate alcohol consumption.
The author of the first anti-tumor diet belongs to the Dutch doctor Cornelius
Moerman. The main provisions of the diet can be presented as follows:
1. Tumor cells receive energy primarily from glucose, so the glycemic curve
must be maintained at a low physiological level by limiting or eliminating simple
carbohydrates from the diet (including confectionery, honey), and products made
from premium flour.
2. Drastically reduce the consumption of animal proteins to create a
deficiency of essential amino acids and thereby reduce protein synthesis by tumor
cells.
3. Eat a predominantly plant-based diet, whole grain and bran products. The
diet should contain enough fiber and products with specific anti-carcinogenic
activity (garlic, green tea, cruciferous vegetables, carotenoids), vitamin products
and freshly prepared juices (beetroot, carrot, blackcurrant, apple, cabbage).
Include antioxidant vitamins, citric acid, iodine and sulfur preparations in the diet.
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4. To introduce calcium into the div and correct intestinal function, use
low-fat dairy products (kefir, yogurt), combining them with cultures of
beneficial microorganisms.
5. To saturate the div with ω-3 acids, you need to consume nuts (3-5 pieces
per day), olive and flaxseed oil, and sea fish (at least 3 times a week).
6. Drink only artesian (preferably melted) water. You should use it to
prepare teas, decoctions, infusions.
7. Certain foods and supplements should be limited, in particular salt. In the
absence of anemia, red meat, liver, and iron-containing preparations (which may
be part of vitamin and mineral complexes) should be excluded from the diet.
Complexes containing B vitamins should not be used without control. Exceeding
physiological doses of these compounds can promote tumor growth.
8. You should refrain from drinking coffee and alcohol.
The following recommendations can be formulated for individuals who
want to adhere to a preventive anti-tumor diet:
1. Avoid excess fat consumption.
The maximum amount of free fat is 1 tablespoon of vegetable oil per day
(preferably olive oil). Avoid other fats, especially animal fats.
2. Avoid fats from going rancid.
Do not use fats that have been reused for frying and overheated during
cooking. In extreme cases, use fats that are resistant to heat: butter or olive oil. It is
better to add fats not at the time, but after cooking the products.
Buy nuts only in shell. Do not eat peeled seeds that have been stored for a
long time. Buy oil in opaque bottles or hard jars.
3. Cook with a little salt and do not add salt to food.
4. Limit sugar and other refined carbohydrates.
5. Limit your meat consumption.
Replace some meat with plant proteins (legumes), fish (preferably small deep-
sea varieties), eggs (no more than 3 per week), low-fat dairy products.
When eating meat, consider its “value” – in descending order: lean white meat,
rabbit, veal, free-range chicken (not broiler), lean red meat, fatty meat.
Avoid sausages, hot dogs, as well as grilled meat, smoked meat and fish.
6. Steam, bake or simmer foods with a minimum amount of water, which you
also consume. Avoid burnt foods.
7. Eat whole grain cereals, breads enriched with dietary fiber. Do not peel
vegetables: just wash them thoroughly with a brush.
8. Use spring water, let the water settle, or purify it in other ways.
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Drink herbal infusions and fruit juices instead of tea. Try not to drink
carbonated drinks with artificial additives.
9. Don't overeat. Eat when you feel hungry.
10. Do not abuse alcohol.
Conclusion.
Of course, it is very difficult to blame this or that product or
food additive for the occurrence or development of oncological diseases, but our
diet can often become a mechanism that triggers the formation of tumors.
Nutrition should be complete, varied, but moderate. It is also necessary to
adhere to a healthy lifestyle and abandon harmful habits. Most importantly, do
not consume products with a long shelf life and expired dates
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