Nutrition To Inhibit Colon Cancer. Cancer is one of the health problems in the world. This disease is growing faster and is suspected of every one million inhabitants there are 100 new cancer patients.
Cancer is a malignant disease that occurs when the body's cells hold mutation into cancer cells which then grow rapidly and no longer be able to continue its duties as normal cells.
Cancer is a division and the normal cell growth that can not be controlled as the effect its spread rapidly, which occurs from changes in cells that separate from the normal regulatory mechanisms. These cells will damage body tissue that disrupts the function of the affected organs.
There are many theories about the occurrence of this disease, one of which is the free radical theory, in which excessive cell oxidation as a result of pollution (cigarette smoke, exhaust gas factories, vehicles), or the usage of chemical substances (eg food addictive substances) can cause the mutation ; despite we have enzymes super-oxidation prevention in our body , and good diet can also supply vitamins, minerals, and antioxidants such as beta-carotene, vitamin E, vitamin C, and selenium.
II. SYMPTOMS Of Colon Cancer
Cancer is often characterized by the presence kaheksia or syndrome characterized by clinical symptoms:
• Anorexia
• Changes in taste
• Weight loss
• Anemia
• Impaired metabolism of carbohydrates, protein, fat
• Weak and less powerful
• Changes in immune function
Kaheksia cancer was found in 80% of patients suffering from advanced stages of malignancy and a cause of death> 20%. Each of cancer kaheksia will give a different result. Kaheksia mechanisms of cancer not as simple as in starvation, the calorie intake is lower than the requirement; but there is also disorder of metabolism. Metabolic disorders that occur in cancer kaheksia is influenced by the release of cytokines and other kaheksia trigger factor which is produced by the tumor and the body itself.
III. NUTRITION FOR THE COLON CANCER PREVENTION
As we realize there are several factors that together determine how a person chooses his food, among others:
• Pleasure and displeasure (food like and Dislike)
• Habit (food habits)
• The purchasing power and availability of food (purchasing power and food availability)
• Self-actualization (selt actualization)
• Religion
• Psychological
• Consideration of nutrition and health
The main task of the colon (large intestine) as one of the digestive system, beside as the place where the scrap food will be excluded, is also a place of absorption of water, electrolytes, and various bile acids. If the function of colon is disrupted will make disruption to small intestine in our body to absorb the scrap nutrients
Some precautions that can be done to inhibit the formation of cancer cells is the pattern of life (behavior), healthy, such as by adjusting the diet daily.
The balanced Nutritional diet with energy, protein, iron, zinc, vitamin A plays a role in maintaining immunity. Lack of nutrients will paralyze the immune system and ultimately the body is unable to stem the carcinogens (cancer-forming cells).
Consuming foods with low fat content and high fiber can inhibit the occurrence of cancer. In addition to harmful substances, the nutrient content of certain foods there are nutrients that function as antikarsinogen substances, ie substances that are protective (protecting a person who consumes the incidence of cancer).
Some types of food that contain antioxidants to stimulate the immune are fiber, beta-carotene, vitamin C, vitamin R, selenium, and other vitamins that fight free radicals, contained in foods that are included in this group:
• Fibers from the vegetable food that can be digested important to draw the water surrounding the blood vessels, so it can soften the stool and encourage the efficient expenditure through the intestine. Food sources containing fiber are grains, skin and flesh of fruits and vegetables (cabbage, cauliflower, spinach, etc.).
• Beta-carotene found in many yellow vegetables such as carrots, sweet potatoes.
• Vitamin C is stored in many fruits such as oranges, guava, etc..
• Vitamin E contained in vegetable oils, corn, cereals, green leafy vegetables, fruits.
• Selenium is widely available in meat, shellfish, cereals.
• Folic acid can be obtained from the consumption of green vegetables (broccoli, spinach, asparagus), seeds, liver, peas, beans.
• Calcium plays a role in the process of proliferation (proliferation) of cells in the mucosal lining of the colon (large intestine) of humans, therefore the input of calcium (Ca), which is high enough is able to reduce the occurrence of colon cancer. This substance is present in milk, yoghurt, cheese, spinach, broccoli.
• Vitamin B3 (niacin) in chicken, fish, nuts, lean meat, eggs, avocado.
• Vitamin D is in active form to inhibit the multiplication of cancer cells, we will find a lot in butter, milk, egg yolks, liver, rice, fish.
• Zinc (zinc) are widely found in animal meat, chicken, eggs, grains, bread, milk.
• Alkylglyserol in shark oil, shark cartilage, is an angiogenesis factor which prevents the formation of new blood in the spread of cancer cells.
• Omage 3 derived from fish oil.
• Some plant extracts such as bromelain (pineapple), garlic, onions, lentils, and shiitake mushrooms.Nutrition To Inhibit Colon Cancer
A Few Things to Look For and Avoid:
SUP carp: fish boiled / steamed is the healthiest choice of animal protein.
• Heating / cooking vegetables too long in high temperatures.
• Fry foods can lead to substance trans fatty acids.
• Repeated use of oil / used cooking contain free radicals such as peroxide, epioksida which are carcinogenic and mutagenic, which turns normal cells become malignant.
• Food contaminated by the fungus aspergillus flavus that produces aflatoxin as in rotten beans, cheese expired, is also carcinogenic.
• When cooking meat, compound HCA (heterocyclic amines amines) will be formed which munsul during the process of browning / browning, the fewer HCAs formed more healthy meat to eat.
• Grilling food is better than frying.
• Boil slowly with a gradual heat, steam, cook in the oven, practically does not produce HCA, so highly recommended.
• Limitation of red meat consumption to less than 3x per week, instead we can eat white meat such as fish, poultry, chicken.
• Increase the consumption of vegetables and fruit up to 5 times a day, by consuming low-calorie vegetables, but contain many fiber like salad of cucumber, tomato, sprouts, cabbage. Vegetables containing natural antioxidants (carrots, broccoli) can be consumed more frequently, if necessary, made juice, capjay, cah.
• Increase fiber intake by consuming foods containing intact cereals (corn, oatmeal, green beans) or jelly, and fro, grass jelly, basil, and sea grass.
• packaged food labels need to be considered to view the content of nutrients, especially fat.
• Consumption of Beverages Such as green tea, soy milk, turmeric, tamarind, to get a potent phytochemical content.
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