The who estimates that deaths from cancer in India will triple by the year 2015. And a Harvard study says that two-thirds of all cancers are diet-related. Epidemiological data linking dietary factors and cancer are remarkably consistent. While certain foods contain cancer–forming agents called carcinogens, others provide protective components. Nitrosamines, derived from salted and smoked fish, can lead to naso-pharyngeal cancers. Fats of animal origin, fast foods with colouring and flavourings and preservatives are known to cause gastro-intestinal cancer. High fat intake in the form of beef, pork and lamb causes colo-rectal cancer.Evidence, however, supports an inverse relationship between cancer risk and intake of vegetables, fruits, whole grains, anti-oxidants, micronutrients like vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, dietary fibre, certain types of fat (omega-3 fats, CLAs-conjugated linoleic acid) and positive dietary changes to manage weight. Antioxidants, the disease-protecting chemicals, inhibit the formation of free radicals (highly reactive chemicals formed due to various chemical and metabolic processes that damage DNA and lead to mutation of genes resulting in carcinogenesis). Natural antioxidants including phyto-chemicals (anti-cancer substances in fruits and vegetables), beta-carotenoids and vitamins A, C and E have been shown to control the damage of free radicals. Vitamin B2 (riboflavin) helps prevent oesophageal tumours. Together with vitamin B6, it helps to break down potential carcinogens. Deficiency of folate is known to increase the risk of cancer of cervix and lack of selenium is associated with an increased risk of certain cancers, which is further heightened with low intake of vitamin E. Soya products, such as tofu, miso and soya milk have been shown to particularly protect against breast cancer, due to the presence of plant hormones called phytoestrogens in them. Foods high in dietary fibre may offer vital protection against cancer of the colon and the so-called Western cancers (rectum, prostate, uterus and breast) associated with high fat, low fibre diets). Insoluble fibre, found in wheat bran prevents the accumulation of food residues in the bowel and reduces the extent to which the colon wall is exposed to potential carcinogens. Soluble fibre, found in oats, barley, legumes, fruits, vegetables aids in digestion and eliminates carcinogens out of the body. Probiotics (friendly bacteria) have also been associated with anti-carcinogenic effects, especially in the gut.Probiotics can be best had through yogurt, buttermilk, and dietary supplements (probiotic drinks, powders, capsules). Other anti-cancer foods that have gained popularity are garlic, turmeric, green tea, red wine, whey, wheat grass, beet root, pine bark, aloe vera, spirulina and some varieties of mushrooms, soy and soy products and flax seeds.
