You can reduce your risk of cancer by increasing your intake of protective foods and nutrients and minimizing your exposure to toxins and carcinogens. A healthy lifestyle and stress management are keys to decreasing risk as well.
Include and Increase
Avoid or minimize
- Excess alcohol and tobacco smoke
- Excess dietary acid load, e.g., too much meat, cheese, and acid-forming foods without enough alkalizing fruits, vegetables, and legumes
- Preservatives such as nitrates and nitrites and excess salt
- Pesticides and chemical additives
- Processed foods
- Excess red meat, especially processed meats and those cooked at high temperatures (but heated to a safe temperature to kill bacteria)
- Sedentary behaviors and too much screen time!
Polyphenols protect and reduce inflammation by different pathways (through mechanisms of down-regulation, balance and up-regulation) preventing obesity, cancer and age-related diseases, in which inflammation has an important pathological role protect and reduce inflammation by different pathways (through mechanisms of down-regulation, balance and up-regulation) preventing obesity, cancer and age-related diseases, in which inflammation has an important pathological role (Di Daniele 2017).
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Di Daniele, Nicola et al. “Impact of Mediterranean diet on metabolic syndrome, cancer and longevity.” Oncotarget vol. 8,5 (2017): 8947-8979. doi:10.18632/oncotarget.13553 This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Storz, Maximilian Andreas, and Alvaro Luis Ronco. “Quantifying dietary acid load in U.S. cancer survivors: an exploratory study using NHANES data.” BMC nutrition vol. 8,1 43. 3 May. 2022, doi:10.1186/s40795-022-00537-4
Wiseman, Martin J. “Nutrition and cancer: prevention and survival.” The British journal of nutrition vol. 122,5 (2019): 481-487. doi:10.1017/S0007114518002222