Fighting cancer with food
D. P. ATUKORALE
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Front view of the Thiruketheeswaram Temple Raja Kopuram.
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FOOD AND HEALTH: People who eat vegetarian or near vegetarian diets
have the lowest rates of cancer in the world.
A vegetarian diet comes closest to the dietary guidelines for
reduction of cancer set forth by the National Cancer Institute of USA
which estimates that one third of all cancer deaths in USA and eight out
of 10 of all cancers are related to diet.
According to some estimates about 30 to 40 percent of cancers in men
and up to 60 percent of cancers in women are due to dietary factors
(Bayer and Gragam, 1984).
Surveys have revealed that Asians and Africans have much lower
incidence of breast cancer than Europeans and Americans who consume
Western-type diets. There is evidence to show that vegetarian diets
protect against breast cancer because:
I. Vegetarians have lower levels of blood oestrogen hormones that
raise that risk of breast cancer (B. K. Armstrong et al 1990),
II. Vegetarians begin menstruation somewhat later than average and
there is a longer time between periods. Dietary fat shortens the
menstrual cycle while fibre increases it (Cassidy et al 1990),
III. Soyafood consumption can block the activity of oestrogens and
soyabeans contain chemicals called isoflavones which act against cancer.
In Haryana it has been observed that daily consumption of green and
yellow vegetables rich in beta carotene, vitamin C, calcium and dietary
fibre lowers the risk of cancer. There has been shown a strong
relationship between animal protein intake and breast cancer (Graham et
al, American Journal of Epidemiology, 1991)
Colon Cancer
Diet is more strongly linked to colon cancer than to any other type
of cancer and vegetarians are less liable to get this disease (Journal
of National Cancer Institute, Vol. 30:1983).
In vegetarians unlike in meat eaters colon cells are much less active
(the more the colon cells divide the greater the risk of cancer).
Secondary bile acids which are carcinogenic are more in omnivores
compared to vegetarians. Vegetarians have fewer of the bacteria that
convert the harmless bile acids into ones that are carcinogenic compared
to non-vegetarians.
Oesophagus and stomach
Although tobacco and alcohol intake are major risk factors for
oesophageal cancer, low intake of vitamin A and C are also associated
with increased risk of this cancer. Lack of consumption of fruits and
vegetables has been linked to cancer of oral cavity.
Vegetarians have higher blood levels of betacarotene which is thought
to protect against cancer. Polyphenols prevent cancer of oesophagens and
stomach and non vegetarian diets contain powerful carcionogens such as
nitrosamines.
Cancer of Prostate
Among the men in the USA cancer of prostate is the second most common
malignancy and this cancer is not common among Seventh Day Adventist men
as compared to general population, suggesting that vegetarianism is the
protective factor (American Journal of Clinical Nutrition, 1994), high
fibre intake decreases the risk of prostate cancer and high fat intake
raises the risk (Cancer, Vol. 58, 1986).
At the first Cancer Project Symposium held in July 2006 in Bethesda
(USA) where hundreds of cancer specialists (oncologists), nurses, health
professionals, dieticians presided by Dr. Neal Bernard MD, the
oncologists came to the conclusion that cruciferous plants such as
broccoli, kale, cauliflower, Brussels sprouts, arugula, watercress and
radish may be effective in reducing cancer risk of several organ sites.
Crucifers are rich in certain chemicals e.g. glucosnolates which induce
the liver to produce enzymes that detoxify potential carcinogens.
According to Dr. Giovannucci, who is a Professor in the department of
Nutrition and Epidemiology at the Harvard School of Public Health and an
Associate Professor in the Department of Medicine in Harvard Medical
School (which was awarded the 2005 De Witt Goodman Award for excellence
in cancer research from the American Cancer Research) there was a
possible association between aggressive prostate cancer and dairy
products.
Giovannucci had followed up 47,000 men for 16 years and had found
two-fold increased risk for high grade prostate cancer in men with high
calorie intake. Some researchers of the Symposium were of the opinion
that high fat dairy products were to blame for increased risk of
prostate cancer.
According to Dr. Saxe, associate Professor in the Department of
Preventive Medicine at the University of California, San Diego; there is
evidence to show that plant-based diet improves the prognosis of
prostate cancer patients as shown by the improvement in (PSA) prostate
specific antigen (Good Medicine, Autumn 2006, Vol. XV, No. 4, pg 15).
Other cancers
Low fat diets have been shown to reduce the occurrence on
non-melanoma skin cancer. In a Japanese study of 122,000 people, meat
intake increased the lung cancer risk in people who smoked. Higher blood
levels of beta carotene is thought to protect against lung cancer.
Cancer of testes and ovaries have been found to be more common among
people who consume large quantities of fat.
High consumption of soya-based products, dried fruit, beans, lentils
(dhal) and peas has been associated with lower risk of cancer of the
pancreas. Risk of bladder cancer is associated with high meat intake
(American Journal of Clinical Nutrition, 1994).
There is evidence to show that “increasing use of meat, poultry or
fish is associated with increased risk estimates for gliomas (cancer of
brain)”.
This increased risk is especially apparent for consumption of pork
products as many pork products are cured with sodiumnitrite (P. K. Mills
et al, Neuroepidemiology Vol. 8, 1989).
Cancer protection diet includes less fat and more fruit especially
citreous fruits, increased intake of vegetables especially those rich in
carotene, and dark green vegetables such as cabbage, spinach and
cauliflower broccoli, kale, Brussels sprouts and radish increased intake
of whole grain cereals, and less of salt, cured, smoked and pickled
food. Consumption of fibre should be increased. Animal protein should be
substituted by vegetable proteins.
Human body Temple Yoga Centres
1. Head Sanctum sanctorum Sahasrara, Ajna
2. Neck Artha Mandapam Visuddha
3. Chest Maha Mandapam Anaahata
4. Stomach Stapana Mandapam Manipura
5. Section below Slampa Mandapam Svadishthaana
6. Thighs Sabha Mandapam Mulaadhara
7. Knees First Entrance
8. Lower legs Vasantha Mandapam
9. Feet Main Entrance
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