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Nutrition And Cancer
Cancer Nutrition
Foods to choose! Given these guidelines, let's look at the kinds of food and food components that are related to your cancer risk and see how you can make choices to reduce that risk.
DIETARY FIBER Dietary fiber is material from plant cells that humans cannot digest or can only partially digest. It helps move food through the intestines and out of the body, promoting a healthy digestive tract. A diet high in fiber and low in fat may reduce the risk of cancers of the colon and rectum.
Americans now eat about 11 grams of fiber daily. The National Cancer Institute (NCI) recommends that Americans double the amount of fiber they eat to between 20 and 30 grams daily. For those who wish to consume more fiber, NCI recommends that individuals not exceed 35 grams daily, because of possible adverse effects. Fiber-rich foods, not fiber supplements, are the sources of fiber to choose unless your doctor advises you to do otherwise.
To put the fiber you need into your diet, choose more often foods -breads, rolls, pastas, and cereals, for example - made with whole grains and whole-grain flours of all kinds: wheat, corn, rye, oats, and their brans. Choose less often products made with refined flours - white breads, rolls, pastries, and cakes. Choose from among all the fruits and vegetables, both fresh and frozen. Eat foods like apples, peaches, pears, and potatoes with their skins. Choose cooked dry peas and beans; they are a good source of fiber. Foods that are high in fiber are also usually low in fat.
FAT Some evidence indicates that diets high in fat may increase the risk of cancers of the colon, breast, prostate, and the lining of the uterus. Diets low in fat may reduce these risks while they help to control weight and also reduce risk of heart attack and stroke.
  
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