Nutrition is a significant influencing factor
Experts believe that 30 to 40 percent of all cancers are caused by malnutrition (mit). No other cause except smoking has a similarly high importance. Following several meta-analyzes, the World Cancer Research Funds indicates that 78 percent of all published studies have shown significant reduction in the risk of cancer from fruit or vegetables. The clearest effects are the regular consumption of vegetables and fruits against gastric, intestinal and lung cancer. But also with carcinomas of the ovaries, bladder and kidneys show preventive effects.
Colon cancer is one of the most common cancers in Germany. The more fruits and vegetables consumed, the lower the risk of disease. Consuming 34 grams of fiber per day reduces the risk of colon cancer by 40 percent. In addition, low consumption of red meat and sausages reduces the risk. If meat consumption were reduced to 70 grams per day, cancer researchers expect a decline in colorectal cancer cases by 7-24 percent.
For lung cancer, the risk of taking an average of 500 grams of fruit a day drops by about 45 percent. This is shown by the evaluation of 78,021 participants in the EPIC study. For vegetables and lettuce, on the other hand, no protective effect on lung cancer was found. Here secondary phytochemicals (certain flavonoids and other polyphenols) from the fruit could play a bigger role than other phytochemicals, which are more common in vegetables. For example, because certain carotenoids have a lower antioxidant potency in cells with a high oxygen partial pressure, the result could also be explained by this. This could be a justification why isolated beta-carotene does not provide protection against lung cancer in smokers.
The risk of gastric cancer was reduced by 45 percent for those who consumed an average of 456 grams of vegetables and fruit per day, compared to people who consumed only 287 grams. Already one serving a day provides better protection against stomach cancer than if no fruits and vegetables are eaten at all, a Japanese study found. For cancers of the esophagus and the oropharynx, the risk per 80 grams of daily consumed fruits and vegetables decreases on average by 9 percent. Up to a threshold of about 300 grams per day, the risk for these cancers decreased. This means that those who already consumed more than 300 grams could not further reduce the risk of disease by adding more vegetables and fruits. In various other civilization diseases, however, shows
In summary, it can be said that in breast and prostate cancer, nutrition does not seem to contribute as dominantly to prevention as in the aforementioned tumor types. However, there are also other studies in which the risk of these types of tumors declined noticeably due to vegetable consumption. For example, the Vanderbilt-Ingram Cancer Center found that with increasing intake of dark yellow-orange vegetables, the risk of breast cancer decreased. The effect was even more pronounced with dark green vegetables. Further studies show a protective effect for prostate carcinomas by the regular consumption of tomato products (lycopene). Apparently, it depends on these types of cancer, which and how many vegetables and fruits is eaten and in what quality it was.