Nutrition for Cancer Patients

Running head: NUTRITION FOR THE CANCER PATIENT 1

Nutrition for Cancer Patients

Name

Professor

Course

Date

NUTRITION FOR CANCER PATIENT 2

Abstract

Background

Nutrition occupies a central position in cancer management, therapy and prevention. The

World Cancer Research Fund and the American Institute for Cancer Research have estimated

that, close to 35% of human cancers have close relationship with nutrition. This means that

appropriate nutrition can prevent and protect against cancers, and prevent further progression of

the cancer.

Objective

This article aims at availing literature that will contribute to the demonstration of the

latest dietary recommendations that have the capabilities of preventing or altering cancer. The

paper aims at achieving this by describing how nutrition is affected by cancer and therapy. It also

highlights the foods that an individual with cancer should consume or avoid, and the various

foods that have detoxifying properties. The paper will also establish foods that aid the body to

recuperate and prevent further cancer growth.

Methodology

The paper will utilize numerous academic resources and sources for the literature.

Databases such as NCBI, PubMed and Medline, were used together with medical journals and

research articles in the field of cancer and nutrition. Keywords used include cancer, nutrition,

cancer and nutrition, effects of nutrition on cancer and effects of cancer on nutrition, and

nutrition that can protect, prevent or halt cancer.


Results

The selected articles, journals and databases gave varying results on the topic. The

literature from the sources was extremely informative and helpful in completing the paper. Each

source gave varying degrees of information on aspects of nutrition and cancer.

Conclusion

The analysis of the sources demonstrated that nutrition has immense roles in cancer.

Nutrition occurs in various aspects, but it mainly involves palatable foods. The information

collected shows that nutrition can help protect, prevent and halt the progression of cancer.


Introduction

In cancer management, diet or nutritional requirement plays an immense role. Nutrition

occurs as a crucial aspect for cancer patients during treatment and management. Cancer patients

should have knowledge of the appropriate foods to consume as they cope with their situation.

Thisis because nutrition plays an immense role in providing the body with energy, essential

elements and support or strength. Appropriate nutrition is required for cancer patients because

the treatment and illness may affect the patient’s appetite. Cancer and its treatment have the

ability to affect the body’s tolerance to foods and nutrients because it interacts with nutrition

immensely. This means that the body requires manageable nutrition during cancer treatment and

management. As a result, the patient is required to understand nutritional requirements in cancer,

the interaction of nutrition with cancer and the effects of nutrition on cancer 12. This information

will help the patient when deciding what to eat, and nutritional selection. As a result of the role

of nutrition in cancer, research and studies have been conducted to determine the effectiveness of

certain nutritional elements in cancer. This has resulted to advanced and modern nutritional

interventions that can alter or prevent the progression of cancer in the body. In this case,

therefore, it is vital to develop an understanding of the nutritional effects during therapy and the

nutritional requirements during cancer. It is also significant to have an understanding of foods

and nutrients that can detoxify the body and aid in recovery or prevention of cancer.

Methodology

This literature review targets at explaining how nutrition is affected by cancer and

therapy. The literature review will also address the nutrition that is required by cancer patients


and the effects of various nutritional requirements on cancer. Medical journals were reliably used

because of their high reliability. Also, medical databases such as PubMed and Medline were used

in the study. The conditional keywords were cancer, nutrition and nutritional effects on cancer.

The literature review is based on 15 sources. In the process of locating the 15 useful sources,

other sources were disregarded because they did not dwell on the topic at hand. The studies

incorporated in the evaluation were either conducted in United States or China.

Inclusion Criteria

Age – above 30 years old

Language – must be English.

Year of the source- 2000-2012

Type of study: limited to cohort study, case-control study, nonrandomized trials with historical

or concurrent controls, time series, cross-sectional studies and case reports.

Gender: male and female

Subject: humans

Sample group size: sample greater than 7

Ethnicity: any

Exclusion Criteria

Language – medical journals published in other languages not English.


Age – individuals, not in adulthood.

Year – before and including articles from 2000

Subject: not humans

Sample size: less than 7.

Results

What Should Be Consumed During Cancer?

Flavonoids Have anti-cancer agents Breast, kidney, lung,

leukemia

Catechins Antioxidant properties Breast, kidney, leukemia,

lung, prostate

Vitamin C and E Inhibit the growth of cancers Neck, lung, kidney, breast

Combination of catechins and

flavonoids

Protects against radiation

damage, and inhibits the

progression of the cell cycle

during mutations.

Breast, kidney, lung,

leukemia

Fibers Have detoxifying effects Colon, rectum, pharynx,

oral, breast, stomach

cancers


Mushrooms Have anti cancer effects, they

up-regulate the immune system

Colon, rectum, pharynx,


cancers

Flax seeds Reduce established tumor load Breast, kidney, lung,

leukemia, Colon, rectum,

pharynx, oral, stomach

cancers

Chlorophyll Binds polycyclic aromatic

hydrocarbons and other toxins

Colon, rectum, pharynx,


cancers

Selenium Protective capabilities against

cancers

Most of the common

cancers

Cruciferous vegetables Potent anti-cancer agents Hodgkin’s lymphoma

What Should Not Be Consumed During Cancer?

Carbohydrates Lead to deregulation of

sugars, contribute to

hyperinsulinemia

Colorectal cancers

Low fibers Lost anti-oxidant capabilities Rectal cancers


Red meat Posses heterocyclic amines Colon and colorectal cancers,

breast cancers

Foods That Help the Body to Detoxify

Carrots Provide nourishments to

blood, eliminate toxins

Stomach and spleen cancer

Kelps Aid in defecation Leukemia and arteriosclerosis

Edible fungus Clean the gastro intestinal

tract

Gastrointestinal cancer

Cucumber Expels toxins and accelerate

metabolism

Liver, lungs and stomach

cancer

Balsam pear Remove toxins from the body Cervical and breast cancers

Leech Promote effective digestion Liver and spleen cancer

Foods That Help the Body to Recover From Cancer

Proteins Ensure speedy recovery by

facilitating body repair,

stability and recovery

Most cancers


Fibers Help the body to deal with

chemotherapy

Most cancers

Cancer

Cancer or malignant neoplasm describes diseases that allow unregulated division and

growth of cells. During cancer, cells are conferred with an ability to grow and divide

uncontrollably. This results to the formation of malignant tumors that continuously invade the

body, mostly assuming strategic positions in various organs. Cancers have the ability to multiply

to different areas of the body, in distant places from where the neoplasm occurred 2. This is

facilitated by the bloodstream or lymphatic system. It is essential to comprehend that not all

tumors have cancerous properties or capabilities. This means that some tumors cannot invade

neighboring tissues or grow and divide uncontrollably. These tumors cannot also spread to other

bodily parts. Medical studies and research identified 20 different cancers that can affect the

human body.

The determination of the causes of cancer can be a complex process and undertaking.

However, different causative agents exist, and they have been identified. Interestingly, foods and

nutrients can also lead to the formation of malignant cells. Cells have the ability of performing

metabolism. Therefore, the metabolism of a nutrient to an undesirable product has the

capabilities of triggering malignant or benign tumors. For instance, during the metabolism of

proteins, incomplete metabolism may occur, leading to the formation of an undesired amino acid

6. Amino acids are vital components of the DNA, and the incorporation of the amino acid into


the DNA, could confer the cell with cancerous properties. Other elements or factors that can lead

to cancer include tobacco, certain infections and radiations, obesity, environmental pollutants

and inadequate physical exercise. These elements can combine with genetic faults present in the

gene or damage the gene leading to cancer. Studies have also shown that close to 10 percent of

cancers can be entirely hereditary.

Cancers can be detected in different ways, including the presence of symptoms and signs,

medical imaging or screening tests. The detection of a possible cancer is followed by diagnosis

using microscopic examinations of the tissue sample suspected to be cancerous. Cancer can be

treated or managed by using different interventions such as radiation, chemotherapy, surgery or

therapy. The chances of therapy success and surviving the disease vary with the location and

cancer type. This also varies with the progression of the disease during the commencement of

intervention 9. Cancer affects individuals of different ages, including children. Interestingly, the

risks of developing cancerous tissues increase with the progression of age. This is because of the

increased interaction with cancer causing agents as age progresses. In 2010, cancer caused 15%

of human deaths globally. These rates are expected to increase with humanity’s progression of

age and the mass change in lifestyle.

Therapy is of immense importance in this case because of its interaction with nutrition.

Various therapeutic interventions are used in managing cancer. The primary cancer management

options include surgery, palliative care, and chemotherapy and radiation therapy. The choice of

the applicable option depends on the location, grade and cancer type. This will also depend on

the health and welfare of the patient, in addition to the patient’s wishes. Surgery has been used as

a primary cancer management and treatment option. This option has been applied in, isolated


cancers, and it plays an immense role in prolongation or palliation of survival. Surgery occurs as

a definitive diagnosis, which requires the staging of the tumor 1. Localized surgery attempts to

remove the cancer together with the lymph nodes. Chemotherapy is a useful option in therapy,

and it can be combined with surgery to increase its effectiveness. Chemotherapy is effective or

useful in different cancers including testicular, breast, colorectal and pancreatic cancers. It is also

effective in lung and ovarian cancers therapy. Chemotherapy is based on different single or

combinations of drugs that can halt or treat the cancer. The effectiveness of this intervention

depends on the toxicity of the chemical agent to other tissues. Radiation as a treatment option for

cancer involves the use of ionizing radiation in improving or treating cancer. The radiation used

incancer treatment can be from internal or external sources. Radiation can be used in

combination with chemotherapy or surgery in some instances, but in neck or head cancer, it is

used alone. Alternative treatments for cancer exist, and they include healthcare systems, products

and practices that do not comprise conventional medicine. Complementary medicine refers to

substances and methods used with conventional medicines. Alternative medicine is the usage of

compounds instead of conventional medicine 15. Most alternative and complementary medicines

have been tested and studied extensively. Palliative care refers to approaches that target the

management of cancer symptoms. This aim at reducing the emotional, physical and spiritual

distress associated with cancer. This approach does not aim at killing or eliminating the cancer

cell, but rather, it aims at making the patient feel better.

Nutrition in Cancer

Nutrition refers to the provision of cells with the necessary materials for progression or

life. The provision of the necessary nutrient requirements to the body or cells could alleviate or


prevent cancers. Nutrients are obtained from the diet, which is determined by the palatability of

the foods. Nutrition for cancer patients is determined by the diet of the cancer patient. Poor diets

for cancer patients could lead to dangerous effects and may lead to further injury of the cells.

Nutritional deficiency for cancer patients is not desirable because it may lead to further

complications such as deficiency diseases, cardiovascular diseases, obesity, osteoporosis and

diabetes. A combination of these diseases with cancers could have disastrous effects on the

cancer patient. An understanding of nutrition helps in understanding the nutritional consequences

and challenges that may affect a cancer patient. Nutritional elements trigger physiological and

metabolic responses in the body. This occurs through the ability of the nutrients to trigger the

various metabolic pathways present in the body. This results to metabolism and sequences of

biochemical pathways that lead to cellular changes 2. It is vital to understand that the body of a

cancer patient does not respond to diets and nutrients in a normal fashion. This arises because the

cells of cancer patients, especially in affected tissues, respond rapidly to different nutritional

situations. These cells require adequate nutrients for their progressive division and growth.

The human body comprises of chemical components in varying degrees. In the presence

of a cancer, the chemical components are usually disproportional to that of a normal human.

These components include water, carbohydrates, fatty acids, proteins, nucleic acids and elements

such as carbon, oxygen, hydrogen, calcium, zinc and magnesium among others. These

components occur in combination and various forms to form hormones, vitamins, hydroxyapatite

and phospholipids among others. These components, elements and compounds occur in the body

as ingested, digested and absorbed substances that circulate the body to feed or enrich the cells.

In cancer, nutritional status and requirements of the body need to consider the state of the body 3.


The chemical composition of the body in the presence of cancer varies significantly, and it could

be above or below the required standards. In such a state, the body could either require additional

nutrients to manage the deficiency or minimum nutrients to ensure the cancer cells do not receive

their nutritional requirement.

Nutrients can be grouped into 6 classes, which are fats, proteins, carbohydrates, water,

vitamins and minerals. These classes of nutrients can further be grouped into essential or non

essential nutrients depending on the body’s requirements and the role of the nutrient in the body.

Macronutrients include carbohydrates, proteins and fats, and the micronutrients include vitamins

and minerals. The macronutrients avail structural materials to the body and energy.

Micronutrients perform support roles in the body 4. Fibers are required in the body, especially in

the presence of cancer for biochemical and mechanical purposes. In the presence of cancers,

micronutrients play immense roles in protecting and functioning as antioxidants and detoxifiers.

Other micronutrients include phyto-chemicals and antioxidants. It has been observed that

macronutrients contribute significantly to the progression of cancerous cells in the body.

Diet and cancer

There exists a direct association of diet and nutrition with cancer. Estimates indicate that

close to 40% of cancer death could be associated with dietary factors. Close to 85% of cancers

are related to environmental factors with 40% of these cancers being related to dietary factors.

Numerous dietary recommendations have been proposed that could alter the progression of

cancer, prevent cancer development or manage cancer. However, most of these

recommendations exist in the absence of scientific evidence. The leading dietary factors for


cancer include alcohol and obesity 7. A diet that has low vegetables and fruits, and high in red

meat has been implicated in cancer. Studies have shown that the consumption of coffee could

lower the risk for liver cancer. Evidence shows that consumption of processed or red meat could

increase the risk for breast, pancreatic or colon cancer. This is attributed to the presence of

carcinogens in foods prepared at high temperatures. Therefore, dietary or nutritional

recommendations for altering, preventing or managing the progression of cancer mainly

comprise of fruits, vegetables, fish and whole grains. It has also been recommended that

individuals should reduce their intake of animal fat, red meat and refined sugar.

Nutritional Requirements in Cancer

Flavonoids

Catechins and flavonoids fall in a class of nutrients that confer bitterness in food.

Research has shown the two to emerge as probable anticancer agents. These nutrients can be

obtained from chocolate, black and green tea, grapes and wine. Catechins have powerful

antioxidant properties that enable them to inhibit the growth of cancer. Evidence shows that

catechins have immeasurable potentials than vitamins C and E in inhibiting the growth powers of

cancers. A combination of catechins and flavonoids has been shown to have an ability of

protecting cells from radiation-induced damage 4.They also inhibit cell cycle progression during

mutations. Garlic, onions, leeks and shallots have high amounts of flavonoids. These foods also

have quantities of selenium, vitamin C and sulfur compounds, which in combination can increase

metabolic removal of carcinogenic chemicals, lowering the potentials of cells to turn cancerous.


Reducing Risk Factors

Scientific evidence indicates that foods high in fibers have immense potentials of

reducing the risks for cancer. Studies have shown that fibers reduce the risk for colon, rectum,

breast, pharynx, oral and stomach cancers. Numerous other studies have shown that carotenoids

immensely diminish the risk for cancer, especially lung cancer 3. These studies have shown that

the carotenoids have the capabilities for protecting against the cancer even after considering

smoking. Vitamin C, found in fruits, especially, citrus fruits and fortified foods, has been shown

to provide significant protection against cancer.

Individuals at risk of cancer are advised to consume lean diets because they are believed

to lower the risk for cancer. Tomatoes, mushrooms, calcium, saponins, sausage tree and licorice

are believed to protect, suppress or prevent some of the cancerous tumors. It is advisable for

individuals to eat diets that are rich in vegetables because they have components that can prevent

the activation of genes that cause cancers 3. Research is still ongoing on the efficiency of

mushroom and their extracts in cancer treatment. However, clinical trials have indicated

significant potentials and beneficial effects of mushrooms on cancers and cancerous cells.

Mushrooms

Studies on mushrooms have shown them to have anticancer effects. This is linked to their

capabilitiesin up-regulating the body’s immune system. Some of the mushrooms known to have

these abilities include Reishi and maitake among others. Research postulates that the compounds

and chemical components in medicinal mushrooms carry the capabilities of up-regulating the

immune system and conferring the cell with anticancer potentials 6.This compounds and


chemical components have been identified as a combination of beta-glucans and

polysaccharides. Beta-glucans have biological response modifying capabilities that activate the

body’s immune system.

Flax Seeds

This seeds provide all the essential nutrients including dietary fibers, lignans and omega

fats. The lignans in this seeds can be metabolized to enterodiol and enterolactone in the digestive

tract, conferring estrogenic activity. It has been proven that flax seeds are potent sources of

phytoestrogens. Studies have shown that flax seeds have direct effects on cancer 5.The Lillian

Thompson’s study at the Toronto University showed that flax seeds have the potentials of

reducing established tumor load. This ability lies with the lignan fractions of the flax seeds. The

lignan fraction of flax seeds contains a compound known as SDG, which has immense

capabilities of reducing metastasis.

Cruciferous Vegetables

These vegetables contain sulforophane, which is a potent anticancer agent. Studies by the

Nurses’ Health Study showed that high intake of these vegetables led to 33% lower risk of

having non-Hodgkin’s lymphoma. Broccoli sprouts have high levels of concentrated

sulforophane that originates in the seeds of these vegetables 4. Prospective studies in China

showed that men taking high amounts of these vegetables had 35% reduced risk of developing

lung cancer.


Selenium

This is a mineral element with immense anticancer properties. Extensive studies on this

element have shown the element to have potent protective capabilities against most of the

cancers. The Arizona Cancer Center in 2010 listed some of the functions and capabilities of

selenium in the body. This mineral appears in the active site of most enzymes, which catalyze

oxidation-reduction reactions. The presence of this mineral in the active site of these enzymes

facilitates antioxidant reactions, which discourages the formation of cancer cells 4.A crucial

enzyme in the human body; P450 may be induced by selenium to detoxify the body of some of

the carcinogenic molecules. Selenium can be obtained from vegetable sources such as Brazil

nuts, legumes and whole grains.

Chlorophyll

This is a component of green colored plants, which performs light collection functions.

This component and its derivatives are extremely efficient in binding polycyclic aromatic

hydrocarbons which are carcinogenic products from incomplete combustions in the body. These

components can also bind heterocyclic amines, aflatoxin and hydrophobic compounds that have

extreme cancer forming capabilities. Biochemical studies have shown that chlorophyll-

carcinogen complexes are not easily absorbed by the body, and they are easily excreted through

feces 5.The Qidong University in China is conducting studies on the chemo protective and anti

carcinogenic effects of chlorophyll in Qidong, China. This study aims at identifying the abilities

of chlorophyll in reducing liver cancer cases resulting from exposure to aflatoxin. Preliminary

results from the study have shown that chlorophyll has the capabilities of reducing liver cancer


by 55%. This led to suggestions that chlorophyll bound to the cancer inducing aflatoxin,

reducing its carcinogenic effects.

Foods That Should Be Avoided in Cancer

Interestingly, 35% of cancers that affect humans can be prevented or managed through

dietary interventions. Nutrient sparse foods including refined flour and concentrated sugar

products coupled with obesity contribute to impaired glucose metabolism. People at risk of

cancer, or those with cancer should avoid foods high in calories. This has been confirmed in two

ways. The first shows the increase of risk factors for cancers or malignancies with obesity and

the second shows the protective nature or eating low calories foods. Studies in 2011 showed that

obesity and overweight were responsible for 14% of cancer cases and 16% of cancer deaths in

U.S. This was observed in a number of cancer cases including breast, cervical, uterus, ovary and

prostate cancer.6 A 2011 study by the Washington Cancer Center showed that 90,000 of cancer

cases and associated deaths could be through the maintenance of normal body weight.

Carbohydrates

Excessive carbohydrates should be avoided by cancer patients or people hoping to protect

against the condition. Refined sugar has high amounts of calories and low nutrients. This has an

equivalence of junk foods. Unrefined sugar such as cane juice and honey also has high amounts

of energy, and it has a likelihood of having the same effects as refined sugar. Foods such as

refined wheat flour lack the bran and wheat germ meaning, 78% of the fiber in these products

has been removed together with other elements such as vitamins and minerals, in various

proportions. Refined flour and concentrated sugar products comprise a large portion of an


American’s diet. Scientific evidence associates high glycemic load and diet with cancer. This

association is evident in the consistent increased risk with endometrial, colon, ovarian, digestive

tract and colorectal cancers 6. The Nurse’s Health Study has clearly shown that diabetes has an

association with colorectal cancers. Other studies by the association also show that extreme

deregulation of glucose metabolism increases the risks for cancer. Therefore, foods that

contribute to hyperinsulinemia should be eliminated and avoided in cancer protective or

managing diets. These foods include refined flour and sugar products.

Low Fibers

Eggs, meat and dairy products, do not have the necessary fiber content. Therefore, diets

high in refined grains and animal products have dietary fiber removed during processing 14.

There is a correlation between fiber intake and rectal cancer, as shown in a study; in California

U.S.A.

Red Meat

This has been implicated in rectal and colon cancer. A Medline Study in 2006 showed the

relationship between diets that contain red meat with colorectal and colon cancer.14 Recent meta-

analysis studies have associated processed and red meat with colorectal cancer. Heterocyclic

amines formed in grilled foods and meat have been correlated and associated with breast cancer

during a case-control study carried out in U.S.


Foods That Can Help the Body to Detoxify

During metabolism and biochemical processes, the body comes about numerous toxins.

The body also carries out numerous biochemical processes that lead to the production of by-

products, especially the biochemical processes involved in the metabolism of proteins. An

accumulation of these toxins in the body leads to toxicity, which could be cancerous to the body

.14 Therefore, foods are required that could help the body detoxify or eliminate these toxic

substances. These foods include cucumbers, carrots, edible fungus, leech, mung beans,

mushrooms, pig blood, balsam pear and honey.

Carrots have an ability of effectively providing nourishment to the blood, eliminating

toxins. They also have an ability of improving the functions of the spleen, and protecting the

stomach. Carrots contain immense carotene, pectin and vitamin A. The pectin and vitamins in

carrots effectively combine with mercury, decreasing the potency of the ions to cause cancerous

cells. This also decreases the density of mercury ions and helps the body to eliminate the ions.

Foods such as kelp can help the body to effectively eliminate toxins and alleviate inflammations

and toxins associated with body inflammations. Kelp also improves the defecation processes,

which are immensely required for the body to facilitate detoxification. A malfunctioning

defecation or excretory system means there is an accumulation of bodily by-products and toxins.

Kelpcontains abundant carotenes, coarse fibers, calcium, vitamins and iodine. The iodine in kelp

is particularly effective in decreasing blood pressure facilitating filtration of toxic substances

from the blood through the blood vessels 9. This prevents against arteriosclerosis and leukemia.

Middle aged men are advised to eat kelps to improve the functionality of kidneys and prostates.

This has the potential of decreasing the risk for the two cancers; kidney and prostate cancer.


Edible funguses have immense capabilities of clearing toxins. They clean the intestines,

stomach and function in enabling thrombosis. The pectin in edible fungus has the capabilities of

collecting digestive by-products from the digestive tract, and removing them from the body.

Cucumber effectively clears excessive metabolism heat, which could accelerate or cause cancer.

Cucumbers also have the ability to expel toxins and accelerate metabolism. They also improve

the functions of essential organs such as the stomach, liver, heart and lungs. Cucumber contains

high amounts of vitamin C, which can detoxify the body of skin cancer causing agents. Balsam

pears effectively remove toxins from the body through the functions of an active protein that has

cancer resisting properties. Balsam pears expel toxins and activate the immune system.10 Women

are advised to increase their consumption of balsam pears in order to improve menstruation,

removing toxins.

Leech protects the liver and spleen and increases their function. These promote effective

digestion, which is crucial to detoxification. Leech has the capabilities of improving liver

functions, nourishing kidneys and accelerating the production of cells in the body. These are

essential aspects of detoxification because these organs and cells perform crucial roles during

detoxification.

Coagulated pig blood ideally eliminates toxins through its function of cleaning intestines

and nourishing blood. The plasma proteins in pig blood undergo decomposition by gastric juices,

producing solvents for numerous toxins. Mung beans have high levels of enzymes, amino acids

and calcium that effectively discharge toxins and accelerate metabolism. Mushrooms also

contain enzymes and amino acids that have potency against cancer causing toxins.9 These are

helpful in restraining tumors and purifying the blood of toxins.


Foods That Can Aid the Body to Recover From Cancer

An individual with cancer needs to eat plenty of proteins to ensure speedy recovery.

Proteins perform crucial roles in ensuring body repair, recovery and stability. They help the body

to repair tissues and regulates against unwanted weight loss. Proteins are extremely essential

during therapy because they help the body cells to recover from the adverse effects of therapy.

Cancer patients also require fibers in high amounts. Fibers help the body to deal with the effects

of chemotherapy. The cancer patient should focus on anti-inflammatory foods such as fish and

omega-3 fats. These foods ensure that the body copes with the inflammatory effects of the cancer

or therapy.9 The patient should also increase portions of elements such as magnesium, calcium

and vitamin D.

Foods that prevent further growth of cancer include boy Choy, which is a Chinese

cabbage. This contains brassinin, which is a powerful cancer fighting agent. Brassinin can also

be obtained from broccoli, Brussels and cauliflower. The boy Choy should be eaten thrice a

week to ensure maximum benefit. Cooked tomatoes also have cancer fighting properties. They

contain lycopene, which is changed upon cooking to a compound that is readily available to the

body cells. Flounder is a fish that has high levels of omega-3 fats and low levels of mercury.

Omega 3 has capabilities of reducing further metastasis of the cancer cells. Strawberries and

artichokes also contain cancer fighting molecules.9 They have antioxidants that help in fighting

cancers.


Conclusion

The evidence based assessment showed a high correlation of nutrition with cancer. High

calorie nutrients mixed with low fiber contents have been shown to have high probabilities of

leading to cancer. However, lean nutrient contents with components in appropriate composition

facilitate the prevention or protection against cancers. Patients with cancer should identify their

nutritional requirements and follow a nutrient regime that will facilitate protection and

prevention against further progression of the disease. According to the evidence, nutrients have

been identified that can halt the progression of cancer or facilitate recovery from cancer. There

are also nutrients that can enable the body carry out detoxification.


Evidence Based Analysis

Author And Year Study

Type

Rating

And

Class

Sampl

e Size

Intervent

ion

Outcomes Limitations

Augustin, S.

Gallus, S. Bosetti,

C.& Jenkins, J.

(2003).

Class A

RCT

Positiv

e Class

A

50 Cause of

cancer.

Glycemic

load

Glycemic

load has a

role in

ovarian

cancer

Study based in

a single

country

Bostick, M. Potter,

D. & McKenzie,

R. (2004).

Class A

RCT

Positiv

e Class

A

35 Risk for

cancer

High

amounts of

meat, sugar

and fat

intake may

lead to colon

cancer

Study based in

one American

state.

Calle, E.

Rodriguez, C.

Walker, K.&

Thun, J. (2003).

Class A

Cohort

study

Positiv

e Class

A

45 Risk for

cancer

Overweight

and obesity

provides risk

factors for

Extensive

study which

might lead to

incomprehensi


cancer on

Frazier, A. Willett,

C. Colditz, A.

(2004).

Class A

RCT

Positiv

e Class

A

15 Cause

and

control of

cancer

Adolescents

have

unbalanced

diet, which

could lead to

breast

cancer.

Adolescents

have high

sugar and fat

intakes,

which could

lead to

breast

cancer.

The study was

topic and

research

oriented.

Fung, T.

Giovannucci, E.

Stampfer, J.

(2003).

Class A

RCT

Positiv

e Class

A

20 Risk of

cancer

Women with

poor dietary

patterns have

a high

cancer

Study did not

consider the

digestive

competencies

of the subjects


exposure

Giovannucci, E.

Stampfer, J.

Willett, C. (2010).

Class A

RCT

Positiv

e Class

A

10 Risk of

cancer

Men have a

high cancer

exposure

from eating

fat and meat

Study presents

data in a

complicated

statistical

format

Hursting, D.

Lavigne, A.

Berrigan, D. &

Perkins, N. (2003).

Class A

RCT

Positiv

e Class

A

35 Preventio

n of

cancer

Calories

restriction

with the

progression

of age

lowers the

incidences of

cancer

Topic and

research

oriented

Holmes, D. Liu, S.

Hankinson, E.

(2004).

Class A

RCT

Positiv

e Class

A

40 Risk for

cancer

High

amounts of

carbohydrate

are a risk

factor for

cancer.

However,

The study did

not consider

other dietary

factors for

cancer


fibers lower

the risk

Kato, I. Shore, E.

Riboli, E. (2003).

Class A

RCT

Positiv

e Class

A

35 Risk of

cancer

Diet has a

relationship

with

colorectal

cancer in

females

Did not

consider the

nutritional state

and system of

the subjects

Levi, F. Lucchini,

F & Franceschi, S.

(2004).

Class A

RCT

Positiv

e Class

A

35 Risk for

cancer

Various food

groups such

as

carbohydrate

s, fats and

meat are risk

for cancer

Insignificant

results

Mokdad, H.

Marks, J. &

Stroup, F. (2004).

Class A

RCT

Neutra

l Class

A

40 Outcome

of cancer

Cancer is a

leading

cause of

death among

the

Highly specific


Americans

Michels, B. &

Ekbom, A. (2004).

Class A

RCT

Neutra

l Class

A

25 Cases of

breast

cancer

Restriction

of cancer

lowers the

risks and

incidences of

breast cancer

Highly specific

Michaud, S. Liu,

S. Willett, C.

(2002).

Class A

Prospectiv

e study

Positiv

e Class

A

20 Cause of

cancer

Glycemic

load and

dietary sugar

are risk

factors for

pancreatic

cancer

Highly specific

McLaughlin, K.

Schuman, M.

Wacholder, S.

(2004).

Class A

RCT

Neutra

l Class

A

15 Risk

factors

Numerous

dietary risk

factors exist

for men.

This include

intake of

meat, fat and

Incomprehensi

on of results


low fibers

Slattery, L.

Boucher, M. &

Potter, D. (2002).

Class A

RCT

Neutra

l Class

A

20 Risk for

cancer

Eating

patterns have

a

relationship

with colon

cancer

Complicated

presentation of

data


References

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and Ovarian Cancer Risk. Annual Oncology. (2003). Vol. 14. Page 78-84.

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Risk Factors for Colon Cancer Incidence in Iowa Women. Cancer Causes and Control.

(2004). Vol. 10. Page 38-52.

3. Calle, E. Rodriguez, C. Walker, K.& Thun, J. Overweight, Obesity And Mortality From

Cancer In A Prospectively Studied Cohort Of U.S Adults. New England Journal Of

Medicine. (2003). Vol. 348.Page 1625-1638.

4. Frazier, A. Willett, C. Colditz, A. Adolescent Diet and the Risk of Breast Cancer.Cancer

Causes Control. (2004). Vol. 15. Page 73-82.

5. Fung, T. Giovannucci, E. Stampfer, J. Major Dietary Patterns and the Risk of Cancer in

Women.American International Medical Journal. (2003). Vol. 163. Page 309-314.

6. Giovannucci, E. Stampfer, J. Willett, C. Intake of Fat, Meat and Fiber In Relation To

Risk of Cancer in Men.Cancer Research. (2010). Vol. 54.Page 2390-2397.

7. Hursting, D. Lavigne, A. Berrigan, D. & Perkins, N. Calorie Restriction, Aging and


Cancer Prevention: Mechanisms of Action and Applicability to Humans.Annual Review

of Medicine. (2003). Vol. 54. Page 131-152.

8. Holmes, D. Liu, S. Hankinson, E. Dietary Carbohydrates Fibers and Cancer Risk.

American Journal of Epidemiology. (2004). Vol. 159. Page 732-739.

9. Kato, I. Shore, E. Riboli, E. Prospective Study Of Diet And Female Colorectal Cancer:

The New York University Women’s Health Study.Nutrition and Cancer Journal. (2003).

Vol. 28. Page 276-281.

10. Levi, F. Lucchini, F & Franceschi, S. Food Groups and Colorectal Cancer Risk.British

Journal of Cancer. (2004). Vol. 79. Page 1283-1287.

11. Mokdad, H. Marks, J. & Stroup, F. Actual Causes of Deaths in the United States.Journal

of American Association Of Medicine. (2004). Vol. 291.Page 2146-2148.

12. Michels, B. & Ekbom, A. Caloric Restrictionand Incidence of Breast Cancer.Journal of

American Association of Medicine. (2004). Vol. 291, Page 1226-1230.

13. Michaud, S. Liu, S. Willett, C. Dietary Sugar, Glycemic Load and Pancreatic Cancer

Risk ina Prospective Study. Journal of National Cancer Institute. (2002). Vol. 94.Page

1293-1300.

14. McLaughlin, K. Schuman, M. Wacholder, S. Risk Factors for Cancers ina Study among


White Men in U.S.A. International Journal of Cancer. (2004). Vol. 77. Page 549-553.

15. Slattery, L. Boucher, M. & Potter, D. (2002).Eating Patterns and Risk of Colon Cancer.

American Journal of Epidemiology. (2004). Vol. 148. Page 4-16.

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