
There is a lot we know about the best food and lifestyle choices to help someone lower the risk of developing cancer. But what about once a person has cancer? New nutrition and physical activity guidelines give the best advice for what a cancer survivor should aim for.
Thanks to earlier detection and much better treatment options, cancer today is certainly not a death sentence. Well over half of people diagnosed will be alive after 5 years.
Cancer survivors are very motivated to seek information about food choices, physical activity, and dietary supplements to help improve their treatment and reduce the risk of the cancer coming back again.
To address the strong need for credible evidence-based information for such situations, the American Cancer Society has just released a new set of guidelines offering informed choices to be used by people with cancer and for those successfully treated for cancer. The full guidelines are a viable for free download from here.
The recommendations
Acknowledging the growing body of research showing a lower rate of recurrence of breast, colorectal, prostate and ovarian cancer in people who keep active, achieving at least 150 minutes of moderate activity per week and regular weight training is now a chief recommendation in the guidelines.
Excess weight is major factor in explaining the risk of many cancers developing, so it is no surprise that keeping weight in check is an important recommendation for cancer survivors. Fruits, vegetables and wholegrains all feature prominently for dietary choices for cancer survivors. Several observational studies have linked higher rates of cancer survival from eating more of these types of foods and less red meat, processed foods, and sugar-laden desserts.
When it comes to advice on dietary supplements, the American Cancer Society has hardened its stance and advises completely avoiding them unless in cases of diagnosed nutrient deficiency or very poor food intake. There is little credible research to show that dietary supplements improve outcomes in cancer patients, with the majority of research showing no benefit and evidence for higher rates of mortality in otherwise healthy people.
The guidelines also have a detailed patient-centred ‘Common Questions’ section covering such topics as: Does sugar feed cancer? Are soy foods good for me? What food safety precautions should I follow? Should I juice my vegetables? Along with many others.
Good nutrition and a healthy lifestyle will put the odds more in favour of a person surviving cancer. Seeking advice from credible sources such as the recommendations put forward here and from health professionals experienced in working in the area of cancer will allow a person to make informed choices about how they want to best to manage their own health.
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“Copy Paste” response is banrlilit but he would do well not to plagiarise other peoples responses!!!!!!!!The fact is that exposure to microwave radiation for extended periods may well cause certain cancers to occur. They may also cause cataracts, birth defects and other serious health problems including nervous system damage, headaches, and pacemaker interference.However, new ovens are typically designed so as not to exceed 1mW/cm2 of radiated power. In addition, any leak that exceeds 5mW/cm2 at a distance of 2 inches from a microwave oven is considered to be dangerous and the oven should not be used. Ovens can deteriorate over time and should be checked to ensure that these limits are not exceeded.This can be done by your local service centre or you can purchase an earth leakage detector and have it on hand to keep a regular maintenance check of your oven. If an oven is in good condition then it would present no more risk then anything else around your home such as eating processed food, using mobile phones, living near HV power lines, or living in your house which exposes you to electromagnetic radiation from the electrical wiring. Also, as I had indicated in an earlier posting;the other aspect and some area of concern is the safety of eating foods from a microwave. This really depends on the containers used to heat the food in. Some plastics, for instance, are more prone to the effect of “migration”. whereby some additives used in plastics are more likely to migrate to foods more than others. The main concern in the past has been in connection with plasticisers which are used to improve the flexibility of some packaging materials. As the tendency for plasticisers to migrate increases at higher temperatures, only those plastics specifically designed for oven use are suitable for cooking. To reduce any possible risk one should;* Use only microwave-safe utensils.* While some packaging films may be labelled ‘microwave-safe’ care should be taken to avoid direct contact with the food when using them to cover containers or to reheat dinners on plates.* As migration is more likely to occur into hot fatty foods, glass containers are a suitable choice for heating these products. As yet there are no standards for claims such as “microwave safe”; if you are in doubt as to the safety of such materials contact the manufacturer or use a ceramic/glass alternative.In the end, I guess time will tell as to what other possible adverse effects, microwave ovens may have on our lifes!