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Prevention and
early detection are two of the most important and effective strategies
in the field of cancer treatment.
Prevention includes measures that stop cancer from developing. Early
detection (screening)
includes examination and tests intended to find cancer early and if
possible (ideally before it has spread) when it can be treated most
effectively with fewest possible side effects. Both prevention and
early detection are high priority.
Nutrition and cancer prevention.
Evidence indicates that although genetics is a major factor in the
development of cancer, cancer cannot be explained by heridity only.
Personal behaviour like cigarette smoking, dietary
choice and physical activity modify the risk
of cancer at all stages of its development. The introduction of a
healthy diet and exercise at any time from childhood to old age can
promote health and reduce cancer risk.
Many dietary factors can affect cancer risk, such as types of food,
food preparation methods, portion sizes, food variety and overall
calorie balance. Cancer risk can be reduced by an overall dietary
pattern that includes a high proportion of plant foods (fruits, vegetables,
grains and beans), limited amounts of meat, dairy and other high fat
foods and a balance of calorie intake and physical activity.
Guidelines on Diet, Nutrition and Cancer Prevention. |
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Choose most
of the food you eat from plant sources.
Eat five or more servings of fruits and vegetables each day. Eat other
food from plant sources, such as rice, wheat, cereals, grain products,
pasta or beans , pulses, several times each day. |
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Limit your
intake of high fat food, particularly from animal
sources.
Choose food low in fat.
Limit consumption of meats, specially high fat meats. |
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Achieve and
maintain a healthy weight: Be physically active.
Excercise or at least be moderately active for 30 minutes or more
on most days of the week.
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Do not take
alcohol or limit consumption if you drink at all. |
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DO NOT SMOKE
OR INDULGE IN TOBACCO OR BETEL PRODUCTS. |
ENVIRONMENTAL CANCER RISKS.
Environmental causes account for over half of all cancers. They
are lifestyles (smoking, diet etc). The rest arise in community and
workplace settings. For example, Asbestos and aniline dyes from industrial
pollution, aflatoxins from food lead to cancers. The extent of cancer
hazard posed by voluntary and involuntary risks again depends on the
concentration or intensity of the carcinogen
and the exposure dose received. In places where high levels of carcinogens
are present and exposures are extensive, significant hazards exist
but where concentrations are low and exposures limited, hazards are
often negligible.
However, when low dose exposures are widespread, they can represent
significant public health hazards (for example, second hand tobacco
smoke). Strong regulatory control and safe occupational practices
are required to minimize the workplace potential for exposure to high
dose carcinogens.
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