Sample Research Paper on Diet and Cancer

Diet and Cancer

Introduction

            Diet refers to the summation of the food that individuals or organisms in general consume. Dieting consist the general dietary decisions which cultures and individuals make, when selecting what to eat. Diet may also be known as the nutrition taken for the purposes of weight management or health reasons. Different cultures have distinguished nutritional preferences due to ethical reasons and personal tastes, although the different nutritional choices are intended to add up to proper nutrition in terms of fats, proteins and carbohydrates (Rector-Page 66). Cancer is a tumor that can develop in any body part, resulting from rapid abnormal body cell formation. The tumor originates from a single cell that grows beyond its boundaries, thus transforming to a tumor cell. Lumps in the body persistently develop when human body components are prevented from performing their purposes in the distinguished organism parts. As a result of this tumor formation, the body metabolism develop functional disorders, which in the long term, the cancerous cells extract themselves from the general body order, if the organism fails to control the cell multiplication. Cancers occur in different forms and parts, which include colon, stomach, rectum, liver, pancreas, blood and breast cancer (Renzenbrink 6).

Cancer Cell Formation

            A single cell that is divided in to several other cells become abnormal and their ability to function are rendered damaged. These abnormal cells division thereafter continue to develop uncontrollably, forming growths and lumps that result to a disease referred to as cancer. There are malignant tumors that are considered life threatening, and develop slowly among elderly people, but may not necessarily lead to serious problems in their lifetime. Benign tumors are also tissues that develop for the abnormal cells, but are not life threatening (Sen 2).

            In today’s world that is rapidly evolving with new inventions, technological and lifestyle changes, there are risky dietary habits that result or even increase the risks of serious diseases such as cancer. Research has revealed that poor diet, uncontrolled body weight and physical inactiveness are among factors that increase an individual’s cancer risk development (Renzenbrink 7).

How Diet Can Contribute to Cancer

           Poor diets increase the chances of cancer risks. A nutritional choice habit that consists of processed and refined foods, red meat, plus saturated fats raise cancer risks. The carcinogenic substances obtained through the manufacturing procedures, as well as unhealthy fats acquired from saturated fats may cause different cancers, for example prostrate and colon cancers. Due to high composition of tissues and saturation in the intestinal tube, this makes them fail in their function-abilities. In addition, consuming  quite large measures of smoked, charcoal-broiled and salty diets such as sausages are other major cancer risk factors. For example, smoked foods may attract large amounts of tars resulting from incomplete combustion of charcoal fire, forming benzopyrene, a substance formed from smoked meat drips, which thereafter is deposited as a carcinogenic component on the meat (Renzenbrink 10).

            Moreover, involving frequent alcohol intake in an individual’s diet increases cancer risks. Alcohol contains high calorie rates and is low in nutrients, and these results to carcinogenic effect, that connects the intake of alcohol substances with cancer risks. Alcohol and other beverages containing alcohol components may result to liver cancer and weight gain. Overconsumption of energy in terms of calorie intake is also a risk factor. Obesity or being overweight thus, increases the probability of colon and rectum cancers. Furthermore, taking high quantities of sugars or diets consisting of many sugar components leads to weight gain, putting individuals at high cancer risks. This is because, high sugar constituents found in the body may slow down the functioning of vital body organs. Slow body functioning makes the entire body structure experience low immunity, thus making the disease defense mechanisms in the body fail to prevent any malfunctioning and disorderly cell formation. Frequent consumption of nutrient bioactive such as vitamin supplements has a role in cancer cell development. This is because, the supplements usage by individuals with cancer risk factors may contain hypovitaminosis substance, which results to even worse outcomes for several cancer types (Renzenbrink 12).

Dietary Carcinogens

            Carcinogens are substances found in foods that are viewed to cause cancerous cells in a living tissue. There are different types of carcinogens formation categorized as in the following (Sen 36).

  1. Naturally Present: Aflatoxin is an example of a naturally present carcinogen produced by fungi. Nuts or grains that have been contaminated by fungus, and then consumed can produce the Aflotoxin substance, which thereafter disturbs the normal functions of body cells, thus leading to liver cancer (Jones 19).
  2. Carcinogens Formed from Food preparation:  Certain toxins such as hydrocarbons, capable of causing prostrate cancers can be produced from a barbecued meal. These components are found in grilled meal in rather small amounts, but their action in human body is promoted to a risky stage due to the polyunsaturated oil effect on body tissues (Jones 20).
  3. Coloring and Preservative Agents: Food coloring are perceived to increase the food appeal when added, but they are termed to be cancerous substances. On the other hand, preservatives produce nitrosamine substances, that if consumed regularly impact to stomach or bladder cancers (Sen 35).
  4. Substances Converted to Carcinogens: If individuals consume a nutrition rich in sodium nitrite in quite large amounts over a certain period of time, they tend to be converted into carcinogens in the body, which eventually cause a type of cancerous cell. These nitrites are present in vegetables and water (Jones 21).

Types of Diets Used Against Cancer

  1. Restrictive Diets: There are several diet based programs that areperceived to function against cancer risks. These anti cancer diets include; macrobiotic diet, which is a regime that includes eating grains as the main or staple food. This grain diet is usually enhanced with local vegetables, with the avoidance of filtered and processed foods.  Breuss diet is a dietary program that was developed by Rudolf Breuss. The Breuss diet states that, cancerous growths, such as leukemia can be cured when patients take tea and vegetable juices only for forty two days.  In addition, the Budwig diet is a protocol that in the like manner, is intended to fight against cancer. The diet emphasize meals rich in fiber, vegetables, fruits, and aversion of filtered grains, sugars, butter, caffeine, liquor and tobacco. Finally, Max Gerson developed a substitute cancer treatment, referred to as the Gerson Therapy. This therapy basically points out that, diseases are caused by buildup of toxins. These toxins, therefore, can be gotten rid of by consuming organic juices, supplements and vegetables, as well as consumption of animal proteins and castor oil. According to the Gerson therapy, patients that have gone through this procedure have high chances of getting cured from diseases such as cancer (Rector-Page 64).
  2. Dietary Pattern Examination: Nutritional experts use certain statistics in order to measure dietary behaviors, which increase the chances of cancer development among individuals. These statistical measures such as factor and principal component analysis, categorize individuals into quintiles, and then involve observations of their dietary score patterns. In order to estimate the influences that dietary behaviors have on development of cancer, the nutritionists measure the connection between the cancer distribution prevalence and individual groups. In the statistical models, the specialists also involve variables so as to account for the differences between the dietary habits and behaviors between people with and without cancer (Jones 55).

 How to Prevent Cancer Development through Diet

Changing the unhealthy dietary habits reduce the chances of developing cancer cells. This is by including healthy nutritional meals for instance leafy greens, fresh fruits and whole grains. This can also be linked up with avoidance of refined and processed foods, plus control of alcohol and alcohol components in beverages. Fiber based diets such as carotene and celery are diets helpful in fighting against cancer. Preferring leaner and organic meats and fats that decrease cancer risks such as avocados control the cancer risks (Rector-Page 68).

            Avoiding oils placed on high heat can prevent formation of carcinogenic substances, reducing the development of abnormal cell. Moreover, opting for natural sugars containing antioxidants such as honey and molasses, protect the body mechanisms from cancer cells.  It is also essential to spot sugars that are not disclosed in foods. There are substances that contain sugary components, although they are not mentioned in the ingredient content. The usage of flavonoids that contain compounds such as polyphenolic are suggested diets that prevent cancer. These compounds are contained in plant metabolites, which are viewed to have healthy benefits and antioxidant effects (Rector-Page 69).

           Reducing the calorie intake results to reduced or manageable body weight. This is because, high energies or calories in the body trigger development of tumors, and increased glycemic loads in the body (Rector-Page 70).

Conclusion

             Basically, eating or food consumption involves the sense or logic of taste, but the actual tasting is not only made by our tongues, but also by the whole digestive process. The whole digestive and absorption process is involved in the unconscious process of tasting, where the liver, pancreas, intestinal glands and membranes taste what we put in our bodies. The reaction and the secretion of digestive juices of these organs and tissues in the body depends on what they come across, therefore, acting upon the indicators of the meal, or even reacting against it. Cancerous cells are perceived to be ‘organs’ in themselves, as they grow against the function-ability of the vital organs in the body. The cancerous cells therefore, react against the purposes of the body organs, depending on what has been consumed, forcing body cells and tissues to act abnormally due to the pressures exerted on them. Consequently, to prevent the carcinogen formation in the body through our diets, healthy nutritional meal, maintenance of a manageable body weight as well as physical exercises to get rid of the unnecessary substances and toxins in the body, are essential elements to consider in the efforts of cancer prevention and a healthy living (Renzenbrink 15).

Works Cited

Jones, Eli G. Cancer, Its Causes, Symptoms and Treatment: Giving the Results of Over Forty Years’ Experience in the Medical Treatment of This Disease. New Delhi: Jain, 2004. Print.

Rector-Page, Linda G. Diets for Healthy Healing: Dr. Linda Page’s Natural Solutions to America’s Biggest Health Problems: Includes Recipes, Exercises and More. Del Rey Oaks, Calif: Healthy Healing, 2005. Print.

Renzenbrink, Udo. Diet and Cancer: An Anthroposophical Contribution to Cancer Prevention. Steiner, 2006. Print.

            Sen, Ranaiit. Principles and Management of Cancer. BI Publications Pvt Ltd, 2004.Print