Dietary strategy to prevent cuisine cancer
Esophagus cancer is a malignant tumour that poses a serious threat to human health, and dietary factors play an important role in its development. The following are some of the ways to prevent edible cancer from eating:
I. Avoiding adverse eating habits
– Non-hot foods: Overheated foods can cause damage to edible mucous membranes, and prolonged and repeated heat irritation can lead to chronic edible mucous membranes, increasing the risk of edible cancer. Under normal conditions, the appropriate feeding temperature is 10 – 40 °C and food above 65 °C, such as hot soup, hot tea, etc., should be avoided. When eating, the food may be left a little cold before eating.
– Reducing the rate of food consumption: The way in which the food is eaten by a wolf swallow can allow the food to enter the cuisine without adequate chewing, and the larger food particles may cause mechanical damage to the oesophagus. Sniffing can help to break food, while enzymes in saliva can allow for the initial digestion of food and reduce the duct burden. Each meal is recommended to chew 15 – 20 times, and each meal can be controlled for 20 – 30 minutes.
II. Aligning the diet
– Increased vegetable and fruit consumption: vegetable and fruit are rich in nutrients such as vitamins, minerals and dietary fibres. Antioxidated vitamins such as vitamin C, vitamin E, beta-carrotin can remove the free radicals in the body and reduce the damage to the edible mucous cell DNA. For example, broccoli, carrots, oranges, strawberry, etc. are all foods rich in antioxidants. Dietary fibres can facilitate intestinal creeping, reduce the length of stay of carcinogens in the intestinal tract and reduce their likelihood of absorption. It is recommended that no less than 300 grams of vegetables and 200 – 300 grams of fruit be consumed per day.
– The choice of whole grain food: whole grain foods such as wheat bread, rough rice, oatmeal, etc., retain more food fibres, vitamins and minerals than refined grains. They help maintain the normal functioning of the gastrointestinal tract, promote digestion and excretion and reduce the accumulation of carcinogens in the body. Part of the fined rice flour could be replaced with whole grain foods, such as the choice of oatmeal for breakfast, or the proper consumption of rough rice for lunch or dinner.
– Ensuring high-quality protein intake: quality protein sources include skinny meat, fish, beans, eggs and dairy products. Protein is a nutrient necessary for body cell repair and maintenance of normal physiological function. Appropriate protein intake helps to increase the body ‘ s immunity against cancer cells. For example, fish can be eaten two to three times a week, and a proper amount of pulses, such as tofu, soybean soy, etc., is consumed daily. However, care must be taken to control the intake of red meat (e.g., beef, pork, lamb) and to avoid over-eating, as fat and certain components of red meat may have some health effects when over-ingestion.
Control of carcinogenic intake
– Reduction of pickled, fumigated and barbecued foods: pickled foods such as pickles, salted fish, salted meat and so on contain a large quantity of nitrites, which can be transformed into nitrites in an acidic environment in the stomach, which is a powerful carcinogen. Carcinogens such as polycyclic aromatic hydrocarbons and benzothalamus are produced in the manufacture of fumigated and barbecued foods. The consumption of such foods should be minimized and, if salted foods are consumed, they can be adequately washed before they are consumed in order to reduce the nitrite content.
– Avoiding moldy foods: a For example, moldy corn, peanuts, etc. can be contaminated with aflatoxin. Food must be stored in a manner that is dry and ventilated, that avoids the deterioration of food, and that is, that is, that it must be abandoned.
IV. Moderate drinking and cessation of smoking
– Limiting alcohol intake: alcohol is one of the risk factors for oesophagus cancer, and long-term high consumption of alcohol stimulates edible mucous membranes and increases their sensitivity to carcinogenic substances. If you drink alcohol, you shall control the amount of alcohol consumed by men not exceeding 25 grams per day (equivalent to 750 ml of beer, 250 ml of wine, 75 g of 38 degrees of white wine or 50 g of high white wine) and by women not exceeding 15 g per day. For those at high risk of edible cancer, it is recommended that as far as possible no alcohol be consumed.
– Stop smoking: smoking is closely related to the occurrence of oesophagus cancer, and harmful substances such as nicotine and tar in tobacco can directly damage not only the edible mucous membranes, but also the circulatory and mucous membranes ‘ ability to repair them. The cessation of smoking can significantly reduce the risk of oesophagus cancer while also contributing to overall health.
Maintaining healthy weight
– Weight control for a reasonable diet: Obesity is a risk factor for many cancers, including oesophagus. Control of caloric intake through a reasonable diet and maintenance of body weight within normal limits (BMI at 18.5 – 23.9 kg/m2). To avoid over-eating sugar and fat foods such as fried food, pastries, butter products, etc. If weight is exceeded, the weight of each meal can be appropriately reduced and the amount of exercise increased.
In general, the health of the cuisine can be protected to some extent by developing good eating habits, adjusting the diet, controlling the intake of carcinogens, curbing alcohol and tobacco and maintaining healthy body weight. At the same time, more emphasis should be placed on dietary prevention and periodic medical examinations for groups with high-risk factors such as the family history of edible cancer.
Old-age oesophagus cancer
