Lycopene, fiber and iodine: groups of products that reduce the risk of cancer

Scientists have not yet found a cure for cancer - although there are prerequisites for this, so hopefully everything will happen very soon. But over the years of research, they found that many products, if they are present in the diet on a regular basis, reduce the chances of developing cancer and even, according to some studies in rodents, reduce tumors and slow down the division of pathogenic cells.

That it is important to include in the menu right now, we tell in this material.

It is known that foods with fiber, such as whole grain bread and vegetables, are very good for digestion. But not only.

A study of 2019, in which 125,000 volunteers participated, showed that fiber has a powerful potential for protection against cancer. In particular, the results of the experiment, which lasted 24 years, allowed us to say that people whose dietary fiber was constantly present, rarely developed liver cancer, and were also less likely to develop type 2 diabetes and obesity.

Beta carotene
Vegetable beta-carotene, which in large doses is present in orange and yellow products, is extremely good for us. Although the results of supplementation are ambiguous, so evidence-based medicine advises refraining from using them for this purpose, a beta carotene diet (zucchini, carrot, pumpkin, apricots) can have the potential to reduce the risks of certain types of cancer, including cancer larynx and colon cancer.

Scientists believe that mainly the antitumor effect of beta-carotene is based on its powerful antioxidant properties.

Studies show that patients with cancer (especially esophageal cancer) have a lower concentration of zinc in the tissues. This is what allowed scientists to suggest that a zinc-rich diet can reduce some of the risks associated with cancer.

In addition, zinc is part of proteins that regulate key cellular functions, including the response to oxidative stress and the repair of DNA damage, which is also important to consider.

The necessary and sufficient amount of zinc is contained in legumes, which ideally should be on the menu every day.

Cruciferous vegetables
Cauliflower, Brussels sprouts, broccoli - all these products in the body break down into biologically active compounds that can, among other things, protect DNA from damage and block cancer cells (at least in animal tests). And another study on the topic showed that celery can generally destroy cancer cells in the body.

And although scientists still do not know for sure whether all this works in people, the impressive nutritional profile of cruciferous hints, as it were, that they regularly eat now.

The carotenoid pigment lycopene, which gives fruits and vegetables a red color, seems to have the potential to reduce the risks of cancer of the lung, stomach, prostate and breast. Studies show that eating lycopene-rich foods such as watermelons, tomatoes, guava and persimmon, not only reduces the likelihood of deadly diseases, but also provides some protection against sunburn. And this is also important to keep in mind, especially on the eve of a sunny - very much hope - spring.

Iodine-rich foods, including cheese, yogurt, milk, some fish (cod, tuna) and seaweed, are also important for cancer protection.

The element that our body actively uses to produce thyroid hormones helps control metabolism, which obviously has a meaning here.

Studies show that both excess and lack of iodine plays a role in the growth of tumors, so it is worthwhile to ensure that its level is optimal.

The nuts
The study, which was attended by more than 75,000 American women, showed that those who consumed about 60 grams of nuts per week had a lower risk of pancreatic cancer than those who did not consume nuts at all or did it extremely rarely . It is important to keep in mind that some nuts work better than others. Brazil nuts, for example, also show promising effects in reducing the risks of diabetes, heart attack and stroke.

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