Are vegetarians rarely susceptible to cancer? Is this just a view of some people?
To answer these questions with data, this article cites the conclusions of many first-hand studies.
This article and ” Why vegetarians rarely get cancer? ” Are sister articles.
I. A large number of statistics show that vegetarians have less cancer
A recent U.S. study of 50,000 vegetarians has caused a huge shock in the field of cancer research.
This report states that the proportion of cancers in this group of vegetarians is quite surprising.
They are very similar to those who eat meat or (and) Compared with people who eat fish, they rarely develop cancer.
Compared with people of the same age and sex, the proportion of various types of cancer in this group has decreased significantly.
And vegetarians do not smoke, drink, and rarely become obese.
The report concludes: ” Vegetarians can obviously live longer.”
A recent report on Mormons in California also stated that this group has 50% fewer cancers than the average person .
Mormons are characterized by eating less meat.
The University of Oxford’s British Cancer Research Centre conducted a large-scale comparative study. Participants were selected from the observed British men and women, either meat and / or fish eaters, or vegetarians.
They chose a total of 61,000 people, of which one-third were vegetarians. The follow-up study took 12 years, during which 3,350 people were diagnosed with one or more of 20 cancers. Researchers have found that 33 out of 100 carnivores will develop some type of cancer.
Vegetarians are 12% less likely to develop cancer than meat eaters , and this difference is particularly pronounced in patients with blood cancer.
Previous research has confirmed that eating large amounts of red meat and processed meat can increase the risk of stomach cancer . And this study proves that vegetarians have a lower risk of stomach and bladder cancer.
However, the most obvious difference is in blood cancers , such as leukemia , multiple myeloma, and non-Hodgkin’s lymphoma . Vegetarians have a 45% lower risk of these diseases than meat eaters .
Scientists in Britain and the United States have conducted a comparative study of the microorganisms in the intestines of meat eaters and vegetarians, and found significant differences.
When the microorganisms in the meat-eater’s intestines interact with the digestive fluid, the chemicals produced are believed to cause cancer.
This also explains why bowel cancer is very common in meat-dominated regions, such as North America and Western Europe, but rarely occurs in India, which is dominated by vegetables and grains.
The German Cancer Research Center recently released the results of an 11-year study showing that basic vegetarian foods are good for longevity.
The study looked at 1,904 people of different ages, 3% of whom were completely vegetarian, 58% of them ate milk and eggs (prolactin), and 39% of them occasionally ate meat.
After 11 years of observation, it is found that vegetarians are 25% less likely to develop cancer than ordinary people , and those with high fat nutrition are twice as likely to suffer from pain than ordinary people, because fat promotes the increase in bile acid secretion, which makes Causes bowel cancer.
Vegetarians absorb more vitamins from vegetables and fruits, which is one reason why they rarely develop cancer.
In the 1950s and 1950s, Asian countries such as Japan had a lower incidence of breast cancer in women.
The incidence of breast cancer among women in Western countries is several times higher.
This is because at that time Japanese women were mainly food and vegetables, and their fat intake was only 7-10% of total calories.
In the American diet, due to eating animal products and frying foods, the fat intake accounts for up to 35% of total calories.
After the 1950s, the Japanese diet began to become Westernized, and the incidence of breast cancer in Japanese women changed accordingly.
Carnivorous women are 6 times more likely to have breast cancer than women who eat less or eat less.
When Japanese families immigrated to the United States, their daughter’s generation of breast cancer was exactly the same as that of American women.
Researchers point out that the intake of fat, especially animal fat, is not only related to the high mortality rate of breast cancer, but also to the mortality of bowel and prostate cancer.
There are many similar statistics, which indicate that vegetarians are less likely to develop cancer.
The main difference between vegetarians and the average person is diet.
Studies show that diet is the main source of carcinogenic factors, 35-60%, but not all.
Among other effects, smoking is 30%, water and air pollution is 1-5%, alcohol is 3%, radiation is 3%, and various drugs are 2%.
II. The cancer-causing factors in meat or fish
In the previous article ” Why Vegetarians Rarely Have Cancer? “, The various cancer conditions that lead to cancer have been described, and the carcinogenic factors in these diseases are described below.
1-Red meat and processed meat products cause nitrosamines
What causes problems in red and processed meat products is the color protector nitrite, which is used to make meat products look fresher .
Nitrite is converted into carcinogen nitrosamine in the body .
The incidence of colon cancer in black South Africans is only one in 100,000, which is 17 times lower than in South African whites.
Because white people eat more meat, while black people eat corn flour as their staple food.
A cancer research authority, said: “nitrate-containing stuff, I do not even feed the cat’s.”
Each inhalation of smoke produces more than 100,000 free radicals, causing a severe excess of free radicals in the human body, which can lead to systemic cancer and accelerate the growth of cancer cells. Especially for lung cancer, the risk rate is over 50 times.
3-Heterocyclic amines (HCAs) in barbecue
PhIP in barbecue is a type of carcinogen called heterocyclic amines (HCAs).
HCAs are found in grilled steaks, grilled pork, and grilled fish. It is particularly high in roast chicken.
The content of HCAs in grilled meat increases with the length of time it takes to cook.
Because HCAs are only produced in animal tissues, grilled vegetables will not contain HCAs.
4-Estrogen in milk
In order to make cows produce milk all year round, modern ranches continue to artificially inseminate cows, causing cows to lactate while they are pregnant.
This unnatural approach has resulted in far higher levels of estrogen in dairy- produced milk and dairy products than milk obtained from free-range cows in the past.
Because cows under natural conditions will not be in estrus when feeding calves.
The content of estrogen in the human body should be kept in the normal range.
Excessive estrogen can cause precocious puberty in children, sexual dysfunction in men, and breast cancer and endometrial cancer in women.
The strong carcinogen aflatoxin is always around us.
Casein in milk itself is not carcinogenic, but when eating casein in excess of a certain amount, aflatoxin will play a carcinogenic role and cause liver cancer .
Fish by the ” flame retardant” pollution, ” flame retardant” could lead to testicular cancer and breast cancer.
7-Growth hormone IGF-1 in milk
Another intrinsic hormone in milk is IGF-1. The full name is “insulin-like growth factor-1”.
IGF-1 has a significant effect on children’s growth.
People in countries with a large intake of dairy products are tall. But IGF-1 also promotes cancer cell growth.
The milk was originally for the calf, and the calf was weaned by the age of half.
But people drink milk and dairy products all their lives.
In order to increase milk production, the ranch was injected with hormones to stimulate the milk, so that the IGF-1 content in milk increased by 10 times compared with 100 years ago.
These unnatural practices have exposed people who drink milk throughout their lives to large amounts of IGF-1.
This is why prostate cancer, which was rarely heard in the past, is becoming more common.
III. Vegetables anticancer factor
Although there are many factors that cause cancer in the diet, there are also many magic weapons for preventing cancer in the diet.
The following will introduce several anti-cancer factors in vegetables in connection with several common cancers.
1-High-fiber diet reduces colon cancer risk by 40%
” Europe’s Future of Cancer” is the largest study to date on the relationship between diet and cancer.
Tracked 519,978 cases in 10 European countries for 4.5 years.
A comparison of the different dietary patterns is characteristic of this study.
The conclusion is that if everyone eats a large amount of dietary fiber, they can reduce the risk of colon cancer by 40%, and eating a lot of fruits, vegetables, whole grains and beans is important to prevent multiple cancers, including colon cancer.
This is the latest evidence of the effectiveness of vegetarian diets in preventing colon cancer.
Studies have shown that dietary fiber rich in whole grains and legumes can reduce the risk of colon, rectal and breast cancer.
The reason may be lower cholesterol and sex hormones in the body.
2-Cruciferous vegetables reduce risk of prostate cancer
Following a follow-up study of the effects of 1,230 middle-aged and older men aged 40 to 64 eating vegetables and fruits on cancer, the Flemish Hutchinson Cancer Research Center reports that men who eat three or more vegetables a day are less likely to eat less People with vegetables have a 48% lower risk of prostate cancer.
Cruciferous vegetables , such as cauliflower, broccoli (broccoli), small cabbage, Chinese cabbage, cabbage and so has the strongest anti-cancer function, because a variety of plant nutrients, plant active enzyme resisted as carcinogens by.
The University of California, Berkeley believes that a compound called 3,3′-diindolemethane (DIM) is found in cruciferous vegetables , which can break down the carcinogenic estrogen related to prostate cancer and breast cancer and can be effective In order to prevent the synthesis of carcinogen nitrosamine, the growth rate of prostate cancer cells in the test tube was reduced by 70% after being treated with DIM. DIM is an effective anti-prostate material.
(Note: China’s Xi’an Meissen Biotechnology Co., Ltd. produces barley alkaloids)
3-The amazing anticancer function of garlic
Researchers at the University of North Carolina have studied the diets of 100,000 people in multiple countries and believe that eating 1 braid of garlic a day can reduce the risk of stomach cancer by half.
This is in line with the conclusions of 17 existing studies.
In addition, eating 6 braided garlic per week can reduce the risk of colon cancer to one third.
Researchers believe that this is the role of allicin in garlic, which inhibits the growth of cancer cells and detoxifies carcinogens in the body.
Allicin also inhibits H. pylori, which is closely related to gastric cancer.
Allicin is also present in onions, shallots, leeks, and chives of the same family.
Raw garlic has the strongest anti-cancer function.
After the garlic is cooked, if placed for some time, the function of allicin will be restored.
4-Breast cancer patients eat more vegetables and have higher survival rates
Tracked 104 Australian women with breast cancer for 6 years.
According to their respective eating habits, they are divided into three categories.
Women who ate large amounts of beta- carotene and vitamin C– rich vegetables and fruits had the best survival rates, with only 1 death in 6 years, women with moderate amounts of vegetables and fruits had 8 deaths, and very Women who eat less vegetables and fruits have 12 deaths!
β- Carotene is a precursor of vitamin A.
In the digestive tract, β-carotene is converted to vitamin A, and vitamin A is further converted to retinoic acid.
The anti-cancer function of retinoic acid on the cell wall has been proven.
A Swedish study reached a similar conclusion.
Among women with breast cancer, women who ate more vitamin A had a better prognosis.
Canadian observations of women with breast cancer show that survival rates are related to the amount of vegetables eaten, and that diseased women who eat 5 mg of beta- carotene per day have a higher survival rate than women who eat 2 mg of beta- carotene per day .
Doubled. Want to know how to get 5 mg of beta-carotene from vegetables?
The beta-carotene content in half a medium-sized carrot, or a quarter cup of cooked sweet potato puree is about 5 mg .
Selenium is a powerful weapon against cancers of the esophagus and stomach
The scientific community recognizes that selenium is the “king of cancer” in human trace elements.
In 1973, the World Health Organization announced that selenium is closely related to the occurrence of cancer.
Selenium constitutes selenium-containing proteins and selenium-containing enzymes in the human body, and has many functions such as antioxidant, maintaining normal immune function, and maintaining normal fertility function.
Dietary selenium levels are negatively related to the mortality of several digestive tract cancers, that is to say, the high the selenium content in food and soil in a region, the lower the incidence and mortality of cancer.
On the contrary, the incidence of cancer in this region And mortality is high.
China is a large country with selenium deficiency. 72% of the counties (cities) belong to low-selenium and selenium-deficient regions.
Heilongjiang, Inner Mongolia, Gansu, Qinghai, Sichuan and other severe selenium-deficient regions are also some regions with high incidence of cancer.
A joint study by China and the United States found that supplementing selenium, beta- carotene, and vitamin C to cancer patients in selenium-deficient areas can significantly reduce mortality, and supplementing selenium in the diet can play the same role.
Selenium is found in grains, vegetables, certain seeds, and nuts.
4-Phytoestrogens reduce the risk of many cancers
University of Texas Anderson Cancer Center has found that beans and vegetables reduce lung cancer risk.
The structure of phytoestrogens in these foods is similar to estrogen, but the effect is weak. Phytoestrogens compete with estrogen and bind to estrogen receptors, thereby reducing the harmful effects of estrogen and reducing the risk of cancer.
The researchers compared the dietary habits of 1,674 lung cancer patients with 1,735 healthy people and found that those who ate more phytoestrogens had a 46% lower risk of lung cancer.
Earlier research also found that phytoestrogens also reduce the risk of breast, uterine, and prostate cancers.
5-Phytonutrients with anti-cancer effects
Studies have found that anthocyanins have a stronger ability to scavenge free radicals than vitamin C and vitamin E, and are stronger than the combined antioxidant effect of vitamin C and vitamin E to scavenge free radicals.
It has the effect of inhibiting chemical carcinogens and resisting cellular DNA damage.
Mutation effect to prevent the occurrence of tumors.
Citrus fruits, blueberries, strawberries, etc. are all rich in anthocyanins.
Quercetin, another class of polyphenols, can block the proliferation of tumor cells.
According to research and testing, onions contain the most quercetin, followed by cabbage, broccoli, kidney beans, lettuce and leaves, broad beans, and chives.
Many tests have confirmed that eating more quercetin-rich vegetables significantly reduces the risk of cancer, especially gastric, colon and rectal cancer.
Organic sulfides isothiourea hydrobromide can block activation of carcinogens and may also increase the antioxidant enzymes, inhibit breast cancer, bladder cancer, liver cancer, esophageal cancer, colon cancer.
Foods rich in isosulfate include broccoli, cabbage, and cress.
Chlorophyll in green vegetables also has anti-cancer effects.
The wheat seedlings were cut, and experiments were performed with carcinogens, and it was found that the wheat seedlings had a significant cancer-inhibiting effect.
Chlorophyll is resistant to cancer and some radiation.
The more chlorophyll, the stronger the anti-cancer effect.
95% of the chlorophyll is not destroyed by the acid and alkali in the intestinal cavity, and the anti-cancer effect always exists.
Celery, spinach, mustard, cucumber, and lettuce contain more chlorophyll.
Coumarin and chlorogenic acid can prevent the formation of carcinogenic nitrosamines, which are mainly found in tomatoes, green peppers, carrots, pineapples and strawberries.
Vegetables and fruits contain antioxidants to fight excess free radicals
Excessive free radical damage to DNA is considered the first step in canceration.
Antioxidants fight excess free radicals. Vitamin C, β- carotene, vitamin E and trace elements selenium are powerful antioxidants.
Therefore, vitamin C, β-carotene, vitamin E and trace element selenium are powerful anti-cancer nutrients .
The 20 most antioxidant-recognized foods recognized by researchers are:
- 1. Red bean,
- 2. Wild blueberry,
- 3. Red kidney bean,
- 4. Black and white pinto ( flower kidney bean ),
- 5. Planted blueberry,
- 6. Cranberry (cranberry),
- 7. Artichoke ( Ju taro ),
- 8. blackberry,
- 9. plums,
- 10 red strawberry (raspberry),
- 11 strawberries,
- 12. red Delicious (red sweet apples),
- 13 green apple,
- 14. Hickory,
- 15 cherry,
- 16. Black plum,
- 17. Brown potatoes,
- 18. Black beans,
- 19. plums,
- 20. Ghanaian fruit (apple).
IV. Change the diet, cancer is preventable
A large number of research reports indicate that cancer is preventable.
The National Cancer Institute says 50-75% of cancer deaths in the United States are caused by poor health habits.
Instead of devoting great efforts to coping with cancer after getting it, it is better to plan ahead and work hard to prevent cancer.
As long as you quit smoking, change your diet and add a certain amount of physical activity, your chances of getting cancer will be greatly reduced.
Friends who eat food may say, “I also eat vegetables. Can I continue to eat meat while eating vegetables?”
The anti-cancer and anti-cancer effect of vegetables requires eating at least three servings of vegetables a day.
When you continue to eat big fish and meat, you may not have the appetite to eat three servings of vegetables.
Moreover, the more you eat, the more (more than three servings) vegetables are needed to counterbalance.
In addition, the vitamin C and many phytonutrients in vegetables that have anticancer effects are not resistant to high-temperature cooking.
As long as the raw vegetables are likely to be eaten raw, they should be eaten raw, and the raw vegetables are larger and the contradiction of appetite is more prominent.
It seems that it is difficult to balance the requirements of food and anticancer.
Changing your eating habits and giving up eating meat will not only reduce cancer, but also bring you comprehensive health benefits. It ’s really time to make a decision for my friends!
Reference: ” a vegetable ” about equal to:
A bowl of uncooked leafy vegetables (e.g. lettuce, broccoli), or 1/2 bowl of cooked vegetables, sprouts, melons or mushrooms (eg cabbage, bean sprouts, eggplant, carrots, mushrooms), or 1/2 bowl of cooked beans (eg Dutch beans, red kidney beans)