Answer

ANSWER

How is it Possible for some Foods to Decrease our Risk of Cancer?

Whereas some cancer risk factors like environment and genetics are out of human control, one would be mistaken to conclude that there is nothing they can do to prevent cancer since most cancer cases (about 70%) have been shown to be preventable by embracing positive lifestyle and nutrition choices.  Kushi et al. (2012) posit that it is within human power to change their diet/adopt a healthy diet, limit their alcohol intake, avoid cigarette smoking, get regular exercise, and attain a healthy weight. It is against this backdrop that this paper, using evidences from Diet, nutrition and the prevention of cancer article by Timothy Key, Arthur Schatzkin, Walter Willett, Naomi Allen, Elizabeth Spencer and Ruth Travis, aims at answering the question: How is it possible for some foods to decrease our risk of cancer?

The article, Diet, nutrition and the prevention of cancer, by Key et al. (2004) aimed at assessing the epidemiological proof on the relationship between diet and cancer provide public health recommendations. The article’s research design involved reviewing published studies, focusing on recent meta-analyses, systematic reviews, and large prospective studies. The study indicated that diet-associated factors are thought to contribute approximately 30% of cancer cases in first world countries and about 20% in developing countries, making diet second to tobacco as a potentially preventable cancer cause (Key et al., 2004).

The article established that obesity increases cancer risks in colorectum, breast, oesophagus, kidney, and endometrium. As such, it recommends that body mass index (BMI) should be maintained at around 18.5 kg/m² and 25 kg/m² and that weight gain should be avoided in adulthood (Key et al., 2004). Alcohol causes liver, oesophagus, larynx, pharynx, and oral cavity types of cancer, and causes a small rise in the danger of breast cancer. Therefore, Key et al. (2004) recommend an alcohol intake of at most two units per day if it has to be consumed. In addition, Key et al. (2004) found that aflatoxin in foods causes cancer of the liver. Thus, there is a need to minimize aflatoxin in foods. Chinese-style salted fish was also found to increase the danger for nasopharyngeal cancer, especially if eaten during childhood. Thus, it should be eaten in moderation.  The study evidenced that sufficient intakes of vegetables and fruits lowers the danger of several cancer types. Diets ought to have a minimum of 400 g per day of total vegetables and fruits (Key et al., 2004). Red meat and preserved meat possibly increase the danger of colorectal cancer and should, therefore, be taken in moderation. However, the significance of factors, like fibre, meat, and vitamins, was found to be unclear. High intake of salt and salt preserved foods was found to have chances of increasing stomach cancer, necessitating that salt preserved foods and salt ought to be taken in moderation. Very hot foods and drinks increase the danger of cancers of oesophagus, pharynx, and oral cavity. Thus, foods and drinks should not be consumed when scalding hot. The paper inferred that plenty intake of cereals, vegetables, and fruits, maintaining a healthy body size/weight, regular physical activity, and minimizing alcohol consumption are helpful ways of preventing cancers.

From the article by Key et al. (2004), it is evident that diet plays a crucial role in minimizing the risk to various cancer types. Increased intake of fruits, vegetables, and cereals, avoiding processed and red meat, avoiding or limiting alcohol consumption, eating soy foods to minimize breast cancer chances for women, avoiding/limiting dairy productions to reduce the danger of prostate cancer for men, maintaining good body weight, and minimizing the intake of highly processed and fast foods, and sugary drinks are instrumental strategies of minimizing cancer cases. These findings are supported by the feature and several studies, like Kerr et al. (2017), Kushi et al. (2012), and Wei et al. (2017).  While the article by Key et al. (2004) is comprehensive in its finding, the same is somewhat lacking in certain areas. According to the article, it is unclear how fibre and vitamins are associated with cancer types. However, whole grains, according to the American Institute for Cancer Research, contain several components that may lower one’s risk of cancer, including antioxidants and fibre (Wei et al., 2017). A study that included about 500,000 people established that eating more whole grains has some chances of lowering the danger of colorectal cancer, making them top the list of foods recommended for cancer patients (Wei et al., 2017). Similarly, fibre helps in keeping one’s digestive healthy and clean, thus, helps in keeping cancer-causing elements moving through one’s alimentary canal before they can cause harm (Kerr et al., 2017). Minerals, like iodine and calcium, vitamins, like K, D, A, and the B Vitamins, are helpful in the fight of various cancer types in the body.

To conclude, whereas cancer is considered by many as an illness that strikes from nowhere with no or little in their control to prevent it, the article and feature have evidenced that cancer can be prevented by embracing positive lifestyle and nutrition choices. The implication of this finding is that people should ensure that they minimize alcohol intake, increase their fruits and vegetables consumption, avoid taking processed foods, meat, and red meat, and maintain good body weight.  Going forward, I will minimize my sugar, processed foods, and red meat intake and begin exercising regularly.

R