Experts decipher the relationship between lifestyle and cancer: diet and cancer

Since the 1970s, China’s cancer morbidity and mortality have been on the rise. Studies have shown that 80% of cancer causes are related to life behavior. Therefore, some experts have proposed the concept of “lifestyle cancer”.

Lifestyle is a behavioral tendency or behavioral pattern formed by individuals and groups in the process of long-term socialization. Health-related lifestyles include diet, study, work, rest, exercise, personal hygiene, family health, interpersonal communication, and environmental protection.

Lifestyle is actually a lifestyle. According to a report released by the British Cancer Society, more than 40% of the cancer patients diagnosed each year in the UK are caused by unhealthy lifestyles such as smoking, drinking, lack of fruits and vegetables, and lack of exercise. Therefore, clothing, food, housing, and transportation may cause “lifestyle cancer”, among which smoking, alcoholism, diet, exercise, and cancer are most closely related.

The relationship between smoking and alcoholism and cancer is omitted here because it is already known as a cancer cause.

Diet and Cancer

In recent years, a large number of epidemiological and etiological studies on esophageal cancer have been conducted at home and abroad, indicating high incidence of esophageal cancer and low socioeconomic status, poor diet. Habits, disease history and family genetics are related factors, among which dietary factors play an important role.

preserved food, irregular diet, Mildew food, hot food, high-salt diet, fast eating speed, sauerkraut, etc. are risk factors for esophageal cancer. Pickled foods and moldy foods contain nitroso compounds, which have a strong carcinogenic effect on most animals. Long-term consumption of hot food can damage the esophageal mucosa. The hot food above 70 degrees will have a serious impact on the proliferation cycle of esophageal mucosal epithelial cells, and it will create favorable conditions for the cells to produce cancer under the action of harmful metabolites. Unhealthy eating patterns such as fast eating speed and irregular diet are accompanied by an increase in social pressure and a rapid pace of life. When the food is not sufficiently chewed, the rough material in the food damages the esophageal mucosa for a long time, especially in the physiologically narrow area. Irregular long-term diets can lead to esophageal movement and coordination disorders, and cause esophageal damage.

Carcinoma is mainly due to environmental factors (including Malignant tumor caused by lifestyle. Epidemiological investigation data of gastric cancer at home and abroad have shown that eating habits are not good (three meals are not regular, overeating, eating fast, eating hot food, etc.) are risk factors for gastric cancer. If the eating habits are poor, it is easy to form a burden on the stomach, causing mechanical gastric mucosal damage and secretion of gastric juice, which leads to chronic stomach diseases. Chronic stomach diseases, especially atrophic gastritis, destroy the gastric mucosal protection and barrier function, increasing the carcinogenic risk of carcinogens. In addition, the frequent consumption of preserved foods has increased the risk of gastric cancer. Animal experiments and epidemiological studies have found that the intake of preserved foods is positively correlated with gastric cancer.

A large number of epidemiological data suggest that high-fat diets can significantly increase the incidence of colorectal cancer. Studies have shown that a diet of saturated fatty acids increases the concentration of bile acids in the colon and alters the composition of the coliforms, which can produce certain carcinogens through bacterial action. Dietary fiber has the effect of absorbing water, increasing the amount of feces, diluting the concentration of intestinal residues, and shortening the time that feces pass through the large intestine, thereby reducing the contact time between carcinogens and the colonic mucosa. Therefore, high-fat diet and dietary fiber deficiency are important factors in causing colorectal cancer. In addition, refined sugars, especially those with high sucrose content, may increase the risk of colon and rectal cancer.

Many studies have shown that high fat, low Factors such as vegetables, large body mass index (BMI), and high body fat can increase the incidence of breast cancer in women. Foreign scholars report that people with high fat and low-fiber diets are twice as likely to have breast cancer as those with low-fat and high-fiber diets. A number of studies have found that obesity is associated with breast cancer, the earlier the age of obesity, the greater the risk of breast cancer. Frequently eat fried barbecue food, smoked wax food (more than 3 times /week, 50 grams each time) is a strong risk factor for breast cancer.