Food as medicine - can healthy eating cut your cancer risk?

We’ve all heard the expression ‘you are what you eat’. I sometimes feel my patients see me as a miserable spoilsport, always nagging them to give up the things they enjoy. So I tend to take a pragmatic approach, along the lines of suggesting that it’s not what you eat today, it’s what you eat every day that counts.

The good news – we’re living longer than ever. The down side is that as we live longer, up to half of us are likely to get cancer. You can’t guarantee avoiding it, but research suggests simple diet changes could improve your odds

The huge improvements in life expectancy are a cause for celebration. They’re largely down to reductions in death rates from heart attack and stroke – both conditions where lifestyle plays a major role. I’m quite sure I don’t need to remind you that stopping smoking will cut your risk of heart attack, stroke, cancer and a host of other medical conditions. So too will regular exercise and keeping your weight under control – being seriously overweight raises your risk of certain cancers by as much as 50%. Keeping your weight down and taking regular exercise can also help reduce your risk of many cancers as well as type 2 diabetes.

We’ve all heard the expression ‘you are what you eat’. I sometimes feel my patients see me as a miserable spoilsport, always nagging them to give up the things they enjoy. But I’m a human being too. I know it’s natural to crave ‘forbidden fruit’. So I tend to take a pragmatic approach, along the lines of suggesting that it’s not what you eat today, it’s what you eat every day that counts. If you love chocolate, reward yourself with the occasional treat – but make sure you don’t invent special occasions every day!

For most cancers, there’s a threshold of alcohol intake above which your risk starts to increase. Sticking to recommended limits (two to three units a day or 14 units a week for women, and three to four units a day or 21 units a week for men) won’t increase your risk of most cancers, except breast cancer. Any regular alcohol intake raises your chance of getting breast cancer, so try to have regular alcohol free days or keep it for high days and holidays.

There’s emerging scientific evidence that some foods could play an important role in cutting your risk of cancer. The World Cancer Research Fund estimates that more than two in five cases of breast, colon, stomach and pancreatic cancer could be prevented with the right combination of diet, exercise and weight control. It’s a complicated area, and not all foods ‘work’ for all cancers. What’s more, it’s hard to develop studies which show completely conclusive benefits where diet is concerned. But the foods below don’t carry any health risks, so you have nothing to lose. If one form of cancer runs in your family or you’re particularly worried about it, there may be a diet combination for you.

A ‘Mediterranean style’ diet, high in fruit (try and include pomegranate) and vegetables and other sources of fibre and with limited salt, red meat and processed meat, is likely to protect against a host of cancers and other conditions, from heart attack to piles and diverticular disease of the bowel. Use this as your starting point.

Vitamin D is vital for strong bones and may have a role in reducing the risk of heart attack, depression and multiple sclerosis as well. But it seems getting enough Vitamin D may also cut your chances of getting colon cancer as well.

Green tea may protect against breast and prostate cancer, as well as several cancers of the digestive tract. It seems to be down to high levels of natural chemicals called catechins, which mop up free radicals and block tumours from growing.

Tomatoes are rapidly emerging as a ‘super food’, courtesy of a natural chemical called lycopene which may cut the risk of prostate cancer. Unlike many vitamins, which are broken down by cooking, lycopene is still present in cooked or processed tomato foods.

Curcumin, found in the Indian spice turmeric, has been linked with a positive effect on risk of pancreatic cancer - not among the most common but with the worst outcomes of any cancer - as well as breast and liver cancers. Laboratory 'in vitro' studies suggest it may halt the growth of some of these cancer cells. If you're interested in the science behind all the food ingredients linked with cancer protection, you can find out more at http://dietandcancer.co.uk/. These days, scientists recognise that different body organs respond to different triggers, so they're producing supplements tailored to individual cancers. If you have concerns about an individual cancer (perhaps because you've seen someone else go through it and are particularly keen to avoid it), you might want to consider a supplement. But do remember that not all supplements are the same. High levels of selenium and vitamin E in supplement form have been linked to an incerased risk of prostate cancer.

With thanks to ‘My Weekly’ magazine where this article was originally published.

Disclaimer: This article is for information only and should not be used for the diagnosis or treatment of medical conditions. EMIS has used all reasonable care in compiling the information but make no warranty as to its accuracy. Consult a doctor or other health care professional for diagnosis and treatment of medical conditions. For details see our conditions.