Cancer is a disease that occurs when some cells in any part of the body uncontrollably multiply and destroy cells that have a specific function. Drawing attention to the fact that one of the most important requirements in quality life and prevention of many diseases is healthy nutrition, Nutrition and Diet Specialist Havva Kılınç gave important information by making nutritional recommendations to prevent cancer.

POSAL FOOD SHOULD BE CONSUMED

Dyt. Havva Kılınç, “Studies have shown that large intestine cancers are more common in people fed a diet with a low fiber content than populations with a high fiber diet. Pulp is found in the outer parts of grains and legumes, vegetables and fruits. The consumption of pulpy foods should be increased. The minimum pulp amount that should be taken daily in adults is 25-30 grams. Instead of sugar and sugary sweets, simple carbohydrates (such as white bread, rice), ready-made fruit juices, whole grain group bread rich in pulp, bulgur, legumes and fruits and vegetables should be used. At least 5 portions of fruit and vegetables should be consumed a day. Oil seeds, cereal products, legumes, fruits and dried fruits that are not well kept in humid and hot areas become moldy. Some molds produce various toxins. “Some of these toxins produce various toxins,” he said.

VITAMINS A, E and C ARE MORE COMMON IN DEFICIENT

“Nitrites and nitrates added to meat products can turn into nitrosamines in the digestive device,” warned Kılınç, saying:

“Nitrosamines are carcinogenic. It has been reported that excessive intake of salt also contributes to the formation of such molecules. Since alcohol, cigarettes and foods containing additives have been found to be associated with cancer, these foods should not be consumed or should be minimized. It has been reported that cancer is more common in deficiencies of vitamins A, E, C and other antioxidants. Vitamin A plays a role in the construction and renewal of epithelial tissue, which is the body’s protective tissue. It has been suggested that when the structures of these tissues are disrupted in vitamin A deficiency, cancer formation in the esophagus, urinary tract, skin, stomach and lungs increases. Vitamin C prevents the conversion of nitrites and nitrates taken with water and food into cancer-causing nitsosamines and thus reduces the risk of cancer formation. Examples of foods containing vitamin C; Red-green peppers, kiwi, oranges, strawberries, cauliflower-broccoli, parsley, lemon can be given. Vitamin E reduces the risk of cancer formation due to its antioxidant properties. It is known that minerals such as zinc, calcium and selenium have a protective effect on cancer. “