Can supplements help to prevent cancer?

Another excellent article from Today newspaper.

One third of ALL CANCER linked to poor diet and lack of physical activity.

SINGAPORE — Every day, about 33 Singaporeans are diagnosed with cancer, which is the leading cause of death here.

Despite the statistics, it is possible to make lifestyle choices that lower cancer risks. For instance, one-third of all cancers have been linked to a poor diet and insufficient physical activity, which are changeable risk factors for cancer, said Dr Lim Siew Eng, associate director (clinical — education) and senior consultant at the Department of Haematology-Oncology at the National University Cancer Institute, Singapore.

What you eat can make a difference in cancer prevention and this is a choice that everyone can make on a daily basis, said Dr Lim. Here are some ways to lower cancer risk at every meal.

1. Processed and red meat

These meats are the contributing cause of colorectal cancer — the most common cancer in Singapore — as well as other cancers such as stomach, breast, endometrium and oesophagus cancer, said Ms Esther Lin, dietitian at National University Hospital (NUH).

Cured and processed meats such as bacon, sausages, ham, spam, corned beef and tinned meat also increase colorectal cancer risk.

“When these meats are consumed on a regular basis, your risk of colorectal cancer would increase, even if they are consumed in small amounts,” said Mr Won Tin Chiang, senior dietitian at National Healthcare Group Polyclinics.

Ms Lin explained that carcinogens are produced when meat is cooked at high temperatures or by charcoal grilling.

“Processed meats are preserved by salting, smoking, curing or the addition of chemical compounds (nitrates and nitrites), which cause the formation of cancer-causing nitrosamines,” said Ms Lin. Nitrosamines damage cells and may lead to the development of cancer.

            
Choose wisely:

Lower your cancer risk by including more fruit and vegetables, which are rich in dietary fibre, in your diet. Have at least two servings of each daily. According to Ms Lin, fruit and vegetables contain vitamins, minerals, fibre, sterols and antioxidants that may help prevent cancer.

“Antioxidants, such as vitamins C and E, carotenoids and other phytochemicals, are thought to protect normal cells against damage from oxidative stress,” she said.

Dr Lim explained that phyto-chemicals are chemicals that occur naturally in plants. “They provide the colour, taste and smell, influence chemical processes in the body, and are the cancer fighters in our food,” he said.

To reap the benefits of these cancer-fighting nutrients, be sure to eat vegetables and fruit of all colours, advised Dr Lim. Examples include broccoli, kai lan, banana, pineapple, blueberries, brinjal, carrot, orange, tomato and red capsicum.

All of the above are aligned with what Nutritional Immunology is advocating!

Wholesome is the key, we should get the disease fighting nutrients from wholesome plant food rather than extracted or isolated or synthetic vitamins/nutrients which can prevent diseases at all.

Wholesome VS synthetic:

 What's more, SAFETY is most important!

In order to prevent diseases, we have to eat fruits and vegetables, but most of the people can't meet the quantity required due to hectic lifestyle. If you can eat enough quantity of greens, what about the variety and colours?

Over here, we have 28types of vegetables in form of : wholesome + convenience + safe 

We are what we eat, be a wise consumer to stay healthy!

Feel free to contact me!

Jinny

92963562