Cancer and Proper Nutrition

Normally, cells multiply under a certain control by dividing according to need. On the one hand, cells are destroyed by an event called programmed death or "apoptosis", on the other hand, they multiply under the influence of growth factors. Growth factors are proteins that are normally formed by the action of various genes in DNA. If these genes change due to endogenous and/or exogenous reasons and cause the cells to grow excessively, then cancer occurs and the cells begin to multiply uncontrollably and harm the body.

Causes of Cancer

Exposure to sunlight and radiation, exposure to some chemicals (aluminum products, paint materials, thinner, furniture production materials) due to occupation, irregularly used drugs (estrogens, painkillers), fungi and molds we take with food, fatty diet devoid of fiber, alcohol , smoking, viruses (Herpes, Hepatitis B-C), modern disease stress and sedentary life, hormonal irregularities are among the main causes of cancer. Of course, exposure and duration to these factors are important.

What should be done in cancer?

First of all, cancer patients should stay away from the causes of cancer. A good diagnosis, diagnosis and treatment program should be implemented. After the diagnosis of cancer, treatment programs are applied by oncology physicians. These; It can be listed as chemotherapy, radiotherapy, surgery and complementary therapies. Although there are some privileges in the nutrition of cancer patients, the important thing is a correct and balanced diet. Those with a family history of cancer should be even more careful.

Proper nutrition in cancer; It is necessary both to stay away from the sources of the disease, to minimize the side effects of oncological treatment and to increase the quality of treatment. Let's not forget that "we cannot cure cancer by just regulating your diet", treatment is absolutely necessary. The use of supportive natural products must be regulated by the doctor; otherwise, you may do more harm than good.

In the nutrition of cancer patients, it is envisaged to replace what they lost in the treatment and to prevent cancer. Fibrous foods should be taken. If you are new to fibrous foods, it may be uncomfortable for the first few days, but then you will get used to it.

According to the needs of the patient, carbohydrates, proteins, fats, minerals and vitamins are determined. A, E, C and Beta carotene are known as antioxidant vitamins and fight aggressive toxic compounds called free radicals. These compounds are important in cancer formation and body toxicity. For this reason, the presence of these vitamins in our lives will support us (both in preventing cancer and during cancer treatment).

Grains take the first place in food intake, vegetables and fruits take the second place, and meat, milk and vegetable proteins take the third place. If we try to stay away from sugar and fats, this will also be a support for us.

Especially cancer patients should not leave friendship with water. Because water is necessary at every stage, from regeneration of cells to regular toxic excretion. The best drink is water, we should reduce liquids with lots of sugar, cola, fizzy and caffeine.

It would be appropriate not to overeat in main meals, to create snacks, and to eat light ingredients such as yoghurt, cucumber, tomato, carrot, hazelnut, peanut in these snacks. Because we will not experience sudden fluctuations in blood sugar and thus we will not feel hungry or tired. Fiber-rich carbohydrate foods should be taken in sufficient quantities in our main meals. Let's not forget that we need to chew a lot, especially when taking carbohydrate foods.

From heavy foods; We should stay away from white bread, fatty foods, gas-producing (beans, peas, chickpeas), alcohol, tea, coffee, raw foods, extremely bitter or sour foods, very salty, very hot products. Especially in the period of nausea, it should be eaten less and heavy oily foods should be avoided. Very sharp-smelling foods should not be taken, drinks should be taken between meals (1 hour after the meal), not during the meal.

Sweet, oily and spicy foods should be avoided. Patients with swallowing difficulties can take liquid foods, soups, rice pudding, pudding, yogurt, mashed potatoes. Fizzy drinks should be avoided and freshly squeezed fruit juices should be preferred. Sometimes the intake of sour foods can stimulate the appetite.

When we have diarrhea, we should stay away from foods with lots of cellulose, legumes, and foods with fiber; Apple and banana pastes can be eaten. Plenty of water should be taken, and the lost fluid should be replaced.

If there is constipation, fibrous foods should be given weight; We should increase the daily fiber intake to 50 grams and the fluid intake to 2.5 - 3 liters. Provided that you take plenty of water, dandruff is also supportive in constipation. Constipation in cancer patients seriously affects both the patient's clinic and the course of the disease. Vegetables such as beans, broccoli, celery, lentils, peas in constipation; fruits such as apricots, figs, pears; Shelled grains such as wheat, rice, corn, rye should be eaten.

Food should be consumed sparingly and frequently. Fresh products should be preferred, and they should be stored carefully when stored. Foods should be cooked without losing their vitamin and mineral values, and natural and organic products should be preferred. Fatty foods can be taken into the secondary plan. Fresh wholegrain foods should be taken. While grilling, contact with direct coal fire should be avoided. We should focus on plant foods in foods; phytonutrients contain vitamins and minerals, as well as secondary nutrients, fibers and yeasts.

Secondary Nutrients

They are substances that are not vital, but have a role in protecting our health. Although researches on its contributions to our health continue; It has been found to regulate blood sugar and cholesterol levels, support the immune system, scavenge free radicals, antioxidant and anticarcinogenic effects.

Carotenoid

They are the coloring matter of yellow, orange and green vegetables; It is mostly found in dried apricots and cabbage. Sources include peaches, cauliflower, carrots, broccoli, tomatoes, spinach, and other vegetables and fruits. It has an anticarcinogenic effect and strengthens your immune system. Raw consumption provides the highest level of this effect.

Flavonoid

This substance, which is found in the peels of yellow, red, purple and blue fruits and vegetables, has anticarcinogenic, antithrombotic (anti-clotting), immune system strengthening effects. It is found in foods such as cherries, strawberries, tomatoes, red cabbage, eggplant and onions. Since flavonoids are present in the peels, it will be more effective to eat fruits and vegetables with their skins.

Protease - Repressors

This substance, which is an antioxidant, supports the immune system, and regulates blood sugar and pressure, is found in protein-rich foods (beans, chickpeas, soy).

Phenolic Acid

These substances, which support our immune system, are found in the membranes of plants, just below the bark. Therefore, it should be cooked together with the potato skin.

Glucosinolate

It is abundant in cherries, red radishes and lettuce. It is immune system supportive and anticarcinogenic.

Saponin

This substance, which has a cholesterol-lowering and anticarcinogenic (especially large intestine) effect, is abundant in dried legumes (eg soybean). Legumes other than lentils should be soaked in water a day beforehand.

Phytoestrogen

It is important to take this substance, which is abundant in soybean and flaxseed, especially during menopause.

Terpene

It is a flavoring agent (like lemon, cumin, mint scent). It reduces the toxicity of cigarettes.

Phytosterine

It has the same structure as animal cholestyrin; It is found in soy, hazelnut and sunflower. It has cholesterol-lowering and anticarcinogenic effects.

Sulphite

They are sulfurous substances found in plants such as onions, garlic, and leeks. It is anticarcinogenic. Supports the immune system; regulates blood pressure and cholesterol.

Fibrous Substances

It is found in all plants. They are non-digestible nutrients that have no caloric value.