Transcript Diet, Exercise and Cancer

Diet and Cancer:
Antioxidant Rich Foods
What are antioxidants?
An antioxidant can be a vitamin, mineral,
or phytochemical
 Antioxidants neutralize damage to the
body’s cells and are naturally present in
vegetables, fruits, whole grains, beans
and nuts.

Why do our bodies need
antioxidants?
Antioxidants defend the body’s cells
against molecules called “free radicals”
 To achieve stability, a free radical
scavenges electrons from other
molecules, which disrupts their stability
in turn
 This process can start a chemical chain
reaction that produces even more free
radicals that inflict damage on healthy
cells

How do antioxidants work?

Antioxidants can help offset damage
caused by free radicals
Limit free radical formation
 Destroy free radicals
 Stimulate antioxidant enzyme activity

The Controversy

It is not fully understood at this time if
large doses of antioxidants:
Protect cancer cells from the intended effects
of chemo or radiation therapy
 Act to enhance the effects of chemo or
radiation therapy
 Act as pro-oxidants causing more damage
than protection of our healthy cells

The Evidence So Far

A number of studies point to an
association between antioxidants and a
reduced cancer risk:
Vitamin C may help reduce the risk of
stomach cancer
 Vitamin E may help lower the incidence of
prostate and colon cancers
 Selenium may reduce risk for prostate and
lung cancers

General conclusion
“People who eat a mostly plant-based diet
that contains plenty of fruits, vegetables,
whole grains, beans and moderate
amounts of nuts have lower cancer risk.”
Rely on whole foods
A diet rich in fruits and vegetables should
provide all the antioxidants we need for
good health and lower cancer risk
 Choose brightly colored vegetables and
fruits, along with whole grains and beans
 Eating a large variety everyday may lower
cancer risk by at least 20 percent

“Foods that Fight Cancer”











Beans
Berries
Cruciferous Vegetables
Dark Green Leafy Vegetables
Flaxseed
Garlic
Grapes and Grape Juice
Green Tea
Soy
Tomatoes
Whole Grains
Berries

Good source of



Ellagic acid – all berries, particularly strawberries and
raspberries


Vitamin C: protect against cancer of the esophagus
Fiber: decrease risk of colorectal cancer
Prevent cancers of the skin, bladder, lung, esophagus and
breast
Blueberries

Anthocyanosides - believed are among the most potent
antioxidants yet discovered
Dark Green Leafy Vegetables

Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard
greens, chicory and Swiss chard


Carotenoids



Probably protect against cancers of the mouth, pharynx and larynx
Can inhibit the growth of certain types of breast cancer cells, skin
cancer cells, lung and stomach cancer
Folate


Excellent sources of fiber, folate and a wide range of carotenoids
Probable evidence for decrease risk of pancreatic cancer
Dietary fiber

Probably reduce one’s chances of developing colorectal cancer
Grapes and Grape Juice

Rich sources of resveratrol, a specific type of natural plant
chemical
 Skin of the grape contains the most

Red and purple grapes contain significantly more resveratrol
than green grapes

Ability to slow the growth of cancer cells and inhibit the
formation of tumors in lymph, liver, stomach and breast cells

Blocked the development of skin, breast and leukemia cancers
at all three stages of the disease
Final thought
“No single food or food substances can
protect you against cancer. But scientists
believe that the right combination of
foods in a predominantly plant-based diet
can…eating vegetables, fruits, whole
grains and beans will lower your risk of
developing the disease.”