Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 Nurition & the Cancer Patient JoAnn Guest Dec 18, 2003 10:52 PST Nutrition is the foundation of good health. When illness strikes, nutrition is the first line of defense. Cancer is a complex disease that entails interaction between the body and external factors such as chemical carcinogens or viruses. Cellular DNA can be altered by mutagens which can cause the alteration of a healthy cell into a malignant cell. The human diet contains a large number of macro and micro nutrients, vitamins and chemical compounds. We need to consume carbohydrates, essential fatty acids, proteins, vitamins and minerals for growth and maintenance. Dietary factors may be initiators or promoters of disease. Fiber is a generic term describing dietary components that are not degraded during the digestive process. In the context of diet, a high fiber regimen is most often low in fat and calories. Fiber functions in many ways that help to reduce cancer risk. It dilutes contents in the colon, thus limiting contact between any carcinogens that may be present and the colon's mucosa. It reduces the concentration of carcinogens. It lowers fecal pH and reduces the levels of fecal mutagens. Protein intake, especially protein of animal origin, is correlated with fat intake. Animal protein is high in saturated fat. Carbohydrates may be simple or complex. Both are included in a healthy diet as long as they are not refined foods. And the intake may vary between 55% to 65% of total calories. At Oasis Hospital, we pay special attention to the diet and the preparation of the food we offer to our patients. Our diet is an organic vegetarian diet with plenty of raw fruits, vegetables and fresh juice. The food is quite delicious and the food preparation staff adds a touch of love to all of their dishes. This wonderful diet provides all of the wonderful enzymes, vitamins, minerals, carbohydrates and calories needed for a nutrition plan to overcome illness. Healthy Tips- * It is important to maintain a desirable body weight. If possible, exercise. * For people who are obese, weight reduction is a good way to lower cancer risk. Weight maintenance can be accomplished by reducing intake of total calories and by maintaining a physically active lifestyle. * Eat a varied diet. Eat more vegetables and green leafy foods than anything else. * Fruits are important too. * Eat more higher fiber foods, such as whole grain cereals (brown rice, pearl barley, oats, oat bran, millet, amaranth, quinoa, spelt, kashi, multi-grains). * Legumes provide complex carbohydrates and protein (family of beans: pinto, black, navy, lima, garbanzo, dry pea, lentil). * Cut down on total fat intake.The easiest way to do this is to cut out meat and dairy products. * Avoid consumption of salt-cured, smoked and nitrite-preserved food. Conventionally smoked foods, such as hams, some varieties of sausage,fish and so forth, absorb some of the tars that arise from incomplete combustion in the smoking process. These tars contain numerous carcinogens. There is chemical evidence that nitrates and nitrites can enhance nitrosamine formation, both in foods and in our digestive tracts. * Drink liquids at least 30 minutes before a meal and not with the meal. This includes water, teas, and fruit/vegetable juices. Luz María Zorrilla is the nutritionist at the Oasis of Hope Hospital. http://www.oasisofhope.com/resources/health/nutrition.htm _________________ Post subject: High-fat Diets Increase Risks for Obesity and Cancer. High-fat Diets Increase Risks for Obesity and Cancer. By Sandy Keefe, RN, MSN http://health.discovery.com/diseasesandcond/encyclopedia/1935.html Diets high in fat, especially saturated fat, are linked to high blood cholesterol levels and heart disease. High-fat diets can also increase the risk for obesity and cancer. The National Heart, Lung, and Blood Institute has guidelines for Americans to address these risks. The guidelines recommend choosing a diet low in fat, saturated fat, and cholesterol. Saturated fat is found primarily in animal foods. Small amounts of saturated fat are not harmful, but too much can increase blood cholesterol levels in some people. High blood cholesterol levels increase the risk of heart disease. In what food source is the nutrient found? Most saturated fat is in foods from animal sources. These include whole-milk dairy products, meat, lard, and poultry. Some vegetable foods are also high in saturated fat. These include coconut, cocoa butter, palm oil, and tropical oil. Saturated fats are usually solid at room temperature. Vegetable oils contain various amounts of saturated fat. Oils that are lower in saturated fat include extra virgin olive oil, walnut oil, and sesame oil. How does the nutrient affect the body? An excessive amount of saturated fat in the diet can raise both total cholesterol and low-density lipoprotein cholesterol, known as LDL. Since cholesterol is not soluble in blood, it is carried around in a protein-coated package called a lipoprotein. LDL is known as the bad package for cholesterol. High total and LDL cholesterol levels are major risk factors for heart disease. Information The National Heart, Lung, and Blood Institute recommends that saturated fat intake not exceed 7% of total calories per day. For example, if one eats a 2,000-calorie diet, no more than 140 calories should come from saturated fat. Fat contains 9 calories per gram, so 140 calories would be about 16 grams of saturated fat. Here are some practical tips on how to lower saturated and total fat in the diet. Many of them are based on recommendations from the American Heart Association. · After cooking soups and stews, chill them and then skim the fat off the top. · Read ingredient lists on food labels. Some foods are low in saturated fat but become more saturated during processing. Key words to look for on a label are hydrogenated or partially hydrogenated. The hydrogenation process turns liquid oil into a solid form, making it more saturated. Eliminate margarines, including the so-called heart healthy new spreads, Benecol and Take Control. They contain large portions of hydrogenated fats as well. Check the Nutrition Facts to make sure a 1-tablespoon serving has no more than 2 grams of saturated fat. · Eat more fish. Each week, include two servings of fish in meals. Good choices include albacore tuna, alaskan salmon, lake trout, mackerel, herring, and sardines in water. · Eat smaller portions of lean cuts of organic meat. These portions should add up to no more than 6 ounces a day. Choose organic or free range lean cuts with the words loin or round in the name. Examples include sirloin, tenderloin, top round, and ground round. Also, trim any visible fat from meats before cooking. All fat should be drained off after browning meat. · Eat more fruits and vegetables, legumes, non-gmo soy foods, and organic whole grains. Legumes include beans and peas. Use the food guide pyramid to help determine the right number of servings and serving sizes. · Limit liver, brains, chitterlings, kidney, heart, sweetbreads, and other organ meats and use only organic and free range brands. · Prepare low-fat meatless meals at least once a week. Try using legumes or non-gmo soy products as the main ingredient in the meal. · Prepare mixed dishes that use organic pasta, rice, beans, or vegetables mixed with small amounts of organic lean meat. These can include stir-fries, chilis, spaghetti sauce, soups, stews and casseroles. · Read the Nutrition Facts section of food labels for fat content. The amount of saturated fat must be listed on the Nutrition Facts panel. Use the 3-gram rule for fat in general. If a product has 3 grams of fat or less per 100-calorie serving, it is considered a low-fat choice. · Reduce the total amount of fat eaten daily. This will likely reduce the amount of saturated fat daily. To start, try limiting added fats to no more than 5 to 8 teaspoons daily. This would include fats and oils added during cooking and baking. It also includes those that go on top of foods such as salad dressings and spreads. Salad dressing contain an abundance of transfat. Food Transfat Margarine 19.4 Butter 1.8 Canola oil 22.2 Mayonnaise 37.1 Safflower oil 77 Soybean oil 51.1 Extra-Virgin Olive Oil None Flaxseed oil 12.7 Burgers-16 grams fat(6.4 g. saturated) · Serve low-fat desserts such as organic fresh fruits and organic frozen yogurts. · Substitute organic fat-free or low-fat milk and organic plain yogurt for full-fat versions. Try to choose products that contain 1% or less fat. · Use stevia, organic juices, apple butter, wine, herbs, and spices to add flavor to food without the fat. Decrease the amount of cream and butter sauces used. · Use low-fat cooking methods instead of frying. These include baking, boiling, broiling,poaching, roasting, or steaming. Incorporating these small changes makes a huge difference. JoAnn Guest mrsjo- DietaryTi- http://www.geocities.com/mrsjoguest/Fats.html Quote Link to comment Share on other sites More sharing options...
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