The Complete Guide to Scientific Dietary Prevention for Cancer: Deciphering the Mechanisms of Cancer Cells and Targeted Dietary Plans for High-Risk Cancers [i]

The basic unit of cancerous lesions is the cancer cell[i]. After human cells age and die, new cells replace them to maintain bodily functions[i]. It can be seen that most human cells can proliferate, but this proliferation is limited, while the proliferation of cancer cells is endless, which causes a large consumption of nutrients in the patient's body[i]. At the same time, cancer cells can also release a variety of toxins, causing a series of symptoms in the human body[i]. If it is not detected and treated in time, it can also metastasize to all parts of the body and grow and multiply, eventually leading to emaciation, weakness, anemia, loss of appetite, fever, and organ dysfunction[i]. At present, humans have not been able to fully understand the mechanism of cancer cell growth, that is, the law of gene mutation[i]. As far as we know, there are more than one hundred types of cancer[i]. However, environmental factors and dietary factors are still the two main causes of cancer[i]. One-third of cancer cases are related to diet, so eating healthily is an excellent way to prevent cancer[i]. When it comes to cancer, many people think it is related to heredity[i]. Genetics is not wrong, but most cancers are not actually caused by genetics, but rather by a weaker immune system[i]. Researchers point out that anyone who maintains a high level of immunity at all times will not develop cancer[i]. Medical research has also found that most cancers are more prevalent in men than women (except for gynecological cancers), with the male-to-female ratio of incidence ranging from 2:1 to 10:1[i]. Some experts point out that cancer is actually a genetic disease caused by unhealthy lifestyle factors[i]. Many recognized carcinogenic factors stem from unhealthy lifestyle and dietary habits, such as smoking, excessive drinking, staying up late, and lack of physical activity, which are more common in men than women[i]. Lack of fruits and vegetables, a preference for fried foods, and a high-salt diet are also more common in men than women[i]. A research report by Japanese experts shows that men who eat too much will experience a decrease in the activity of genetic factors that inhibit cell carcinogenesis, increasing their chances of developing cancer[i]. The study found that compared to those who eat only 80% full at every meal, people who eat until they are very full have cells that have mutated and lost their activity[i]. This kind of unrestrained eating habit will keep the gastrointestinal digestive system in a state of tension, and the internal organs will also be unable to maintain due to overwork[i]. Medical workers have discovered the correspondence between some cancers and diet through clinical cases and epidemiological investigations and studies[i]. 1. Liver cancer: (1) Aspergillus flavus contamination of food: The geographical distribution of liver cancer in my country is basically consistent with the distribution of Aspergillus flavus contamination[i]. (2) Hepatitis B virus transmission: Hepatitis virus is mainly transmitted to healthy people through food and unsterilized tableware[i]. (3) Water pollution: It is suggested that the polluted water contains carcinogenic and cancer-promoting substances[i]. (4) Alcohol abuse: Alcohol abuse significantly damages the liver and can lead to malnutrition and cirrhosis, which can develop into liver cancer[i]. 2. Esophageal cancer: The following key points have been found in the pathogenesis of esophageal cancer: (1) Deficiency of vitamin A, vitamin C and vitamin E[i]. (2) Deficiency of certain trace elements, such as molybdenum, zinc, magnesium, selenium, etc.[i]. (3) Eating pickled and moldy foods [i]. 3. Stomach cancer: The occurrence of stomach cancer may be related to the following factors: (1) Eating a lot of smoked and grilled foods: Foods produce a large number of polycyclic aromatic hydrocarbons during the smoking and grilling process, including strong carcinogens such as benzo[i]. (2) High nitrate and nitrite content in drinking water and grains [i]. (3) Preferring pickled foods [i]. (4) Eating moldy foods [i]. (5) Drinking alcohol: Alcohol abuse can damage the gastric mucosa and cause chronic gastritis [i]. 4. Colon and rectal cancer: (1) High-fat diet: The incidence of colon and rectal cancer is higher in people who eat a high-fat diet than in people who eat a low-fat diet [i]. (2) Insufficient dietary fiber: The incidence of colon and rectal cancer is significantly lower in countries with high plant fiber intake than in European and American countries [i]. (3) Other factors: Eating more foods rich in vitamin A can reduce the incidence of colorectal cancer [i]. "A scientific diet can reduce the risk of cancer by 40%," according to the World Cancer Research Fund (WCRF) [i]. This study suggests that more attention should be paid to antioxidants with anti-cancer properties [i]. Examples include vitamin A, beta-carotene, vitamin C, vitamin E, and selenium [i]. 1. A balanced diet: Primarily plant-based foods, with vegetables, fruits, grains, and legumes making up at least two-thirds of daily meals [i]. 2. Weight control: Avoid being underweight or overweight, as these significantly increase the risk of kidney and colon cancer [i]. 3. Eat plenty of vegetables and fruits: Each person should consume 400-800 grams of various vegetables and fruits daily [i]. 4. Consume 600-800 grams daily of various grains, legumes, and root vegetables: Whole wheat flour and brown rice retain natural components and various nutrients, which are beneficial in preventing colon and pancreatic cancer [i]. 5. Alcohol consumption is discouraged: Drinking alcohol increases the risk of oral, pharyngeal, esophageal, liver, and colorectal cancer [i]. 6. Limit meat consumption: If you enjoy meat, limit your daily intake of red meat (pork, beef, lamb) to less than 90 grams [i]. 7. Limit high-fat diets: Eat less fried food [i]. 8. Limit salt intake: Adults should consume less than 6 grams [i]. 9. Food storage: Do not eat food contaminated with mold [i]. 10. Food preservation: Use refrigeration or other suitable methods to preserve perishable foods [i]. 11. Food additives: Use methods such as rinsing, peeling, soaking, and heating to reduce the risk of contamination [i]. 12. Cooking methods: Do not eat burnt food, and eat little or no barbecue [i]. 13. Nutritional supplements: They do not necessarily have the same effect; excessive consumption may lead to toxic side effects [i].