Alternative Therapy: Diet and Nutrition

Diet and Cancer

Nutritionally linked cancers are those associated with the esophagus, stomach, liver, colon, rectum, breast, prostate, endometrium, and ovary. The dietary choices associated with cancers are alcohol, barbecuing (releases free hydroxyl radicals), fried foods, mycotoxins, foods with nitrates or nitrosamines, pickled foods, and salted foods. In general, diets higher in fruits and vegetables, which have fiber and phytonutrients, aid the body in its resistance to cancer or in its fight against cancer if it is battling cancer. Many diets have been developed to aid in the prevention of or the battle with cancer. Some of these are the Asian diet, the Mediterranean diet, the macrobiotic diet, vegetable low fat diets, and the vegetarian diet.

Asian Diet

The Asian diet is derived from Chinese, Japanese, Korean, Taiwanese, Vietnamese, and Thai cooking. Because many chronic diseases are not present in [Page 25]Asia in the same percentages as in the West, the diet is believed to be of benefit in preventing or reducing the effects of certain cancers as well as heart disease and diabetes. Meals in the Asian diet use a mixture of vegetables and meats that is almost vegetarian. The diet is high in fiber because it combines lots of vegetables, fruits, and small amounts of protein (mostly from fish) and some egg or dairy products. A significant percentage of its nutrition is derived from soybeans, which supply isoflavones. The diet is low in total fat content because it is low in meat usage. Protein and iron are derived from legumes, nuts, and seeds. The use of dark green vegetables such as bok choy supplies iron.

Asian diets have been associated with lower breast cancer rates. This may be due to the presence of anticancer agents including isoflavones and other chemicals found in tofu, green tea, garlic, and fish. It also provides many antioxidants, as well as vitamins and minerals.

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