CANCER is characterised by uncontrolled cell growth that may consume the patient through malnutrition, organ failure or infection.
Non-small-cell lung cancer (NSCLC) accounts for more than 80% of all lung cancer cases ,with just 16% of an overall five-year survival rate.
The presence of chronic obstructive pulmonary disease can raise risks of lung cancer by up to 450%!
Many cancer patients die from malnutrition and/or infections, both of which are linked to improper nutrition. Dietary factors can lower potential risk for lung cancer, with antioxidants vitamins A, C and E having a protective effect.
Poor nutritional status lowers a patient’s lean body mass and quality of life. Cachexia (physical wasting syndrome) not only shortens survival rates, but any positive response to chemotherapy is significantly reduced.
Even gradual weight loss has been identified as an indicator of poor prognosis in cancer patients. Unfortunately, some 60% of lung cancer patients have already experienced a significant weight loss at the time of their first diagnosis.
Up to 90% of all cancers could be prevented with a skilful and individually-designed nutrition plan.
Proper nutritional therapy helps cancer patients maintain their appropriate body weight and nutrition stores while offering improved quality of life.
In addition, there are other physiological issues affecting a patient’s nutritional status such as indigestion, hypometabolism, food malabsorption and obstructions.
DIETARY ESSENTIALS
Organic cruciferous vegetables
Such vegetables like cabbages, broccoli and bean sprouts may protect against proliferation of cancer cells. Sulforaphane, a sulphur-containing compound present in some cruciferous vegetables, possesses anti-cancer properties. Generally, the more quality vegetables consumed by lung cancer patients, the longer they seem to live.
Fresh corn and green leafy vegetables
Fresh orange-yellow corn is a rich source of lutein, which protects against lung cancer, while green leafy vegetables are rich in folate.
Pumpkin and carrot
These are some of the richest sources of alpha carotene, which protect against lung cancer. Extensive studies confirm free radicals are involved in the initiation and promotion of cancer. Consequently, low blood levels of dietary antioxidants are linked to increased cancer mortality rates.
Red tomatoes
A diet high in red tomatoes may reduce overall risks of most cancers by some 50%, including lung cancer. Furthermore, the flavonoid lycopene can double the protective capacity of carotene.
Nuts snack
Brazil nuts may be a rich source of selenium that could offer a 50% reduction in overall cancer death rate and decrease lung cancer risks by up to 50%. A higher intake of vitamin E from raw nuts and seeds could also cut lung cancer risk by 55%.
Fish
Mackerel, cod or anchovy are rich in omega-3 fats needed to reverse cachexia by inhibiting the lipid mobilising factor produced by a developing tumour, which causes breakdown of the patient’s adipose (fat) tissues.
Organic berries and fruits
Fresh organic berries and fruits such as blueberry, kiwi, bell pepper and guava are some of the richest sources of ascorbic acid. A deficiency of these has been linked to most cancers.
Food rich in L-tryptophan
Soy isolate, organic lean poultry, leafy vegetables, legumes, nuts and seeds are rich in this essential amino acid– a precursor to the neurotransmitter serotonin – which is then converted to neurohormone melatonin that can enhance a patient’s survival.
Spices
Onions contain quercetin which, like the anti-estrogen drug tamoxifen, has similar affinity to type II estrogen-binding sites in lung cancer cell lines, hence, it could regulate their growth. Turmeric contains curcumin, which is able to positively affect gene transcription to induce cancer cell apoptosis (programmed cell death).
Yellow (Chinese) or green (Japanese) tea
This can prevent further development of tumours by blocking angiogenesis (growth of new blood vessels). It may reduce the toxic effect of chemotherapy by reducing the dosage of chemo drugs used through enhancing their cytotoxicity. It can also block or reduce absorption of dietary iron, which cancer cells need to grow.
Non-small-cell lung cancer (NSCLC) accounts for more than 80% of all lung cancer cases ,with just 16% of an overall five-year survival rate.
The presence of chronic obstructive pulmonary disease can raise risks of lung cancer by up to 450%!
Many cancer patients die from malnutrition and/or infections, both of which are linked to improper nutrition. Dietary factors can lower potential risk for lung cancer, with antioxidants vitamins A, C and E having a protective effect.
Poor nutritional status lowers a patient’s lean body mass and quality of life. Cachexia (physical wasting syndrome) not only shortens survival rates, but any positive response to chemotherapy is significantly reduced.
Even gradual weight loss has been identified as an indicator of poor prognosis in cancer patients. Unfortunately, some 60% of lung cancer patients have already experienced a significant weight loss at the time of their first diagnosis.
Up to 90% of all cancers could be prevented with a skilful and individually-designed nutrition plan.
Proper nutritional therapy helps cancer patients maintain their appropriate body weight and nutrition stores while offering improved quality of life.
In addition, there are other physiological issues affecting a patient’s nutritional status such as indigestion, hypometabolism, food malabsorption and obstructions.
DIETARY ESSENTIALS
Organic cruciferous vegetables
Such vegetables like cabbages, broccoli and bean sprouts may protect against proliferation of cancer cells. Sulforaphane, a sulphur-containing compound present in some cruciferous vegetables, possesses anti-cancer properties. Generally, the more quality vegetables consumed by lung cancer patients, the longer they seem to live.
Fresh corn and green leafy vegetables
Fresh orange-yellow corn is a rich source of lutein, which protects against lung cancer, while green leafy vegetables are rich in folate.
Pumpkin and carrot
These are some of the richest sources of alpha carotene, which protect against lung cancer. Extensive studies confirm free radicals are involved in the initiation and promotion of cancer. Consequently, low blood levels of dietary antioxidants are linked to increased cancer mortality rates.
Red tomatoes
A diet high in red tomatoes may reduce overall risks of most cancers by some 50%, including lung cancer. Furthermore, the flavonoid lycopene can double the protective capacity of carotene.
Nuts snack
Brazil nuts may be a rich source of selenium that could offer a 50% reduction in overall cancer death rate and decrease lung cancer risks by up to 50%. A higher intake of vitamin E from raw nuts and seeds could also cut lung cancer risk by 55%.
Fish
Mackerel, cod or anchovy are rich in omega-3 fats needed to reverse cachexia by inhibiting the lipid mobilising factor produced by a developing tumour, which causes breakdown of the patient’s adipose (fat) tissues.
Organic berries and fruits
Fresh organic berries and fruits such as blueberry, kiwi, bell pepper and guava are some of the richest sources of ascorbic acid. A deficiency of these has been linked to most cancers.
Food rich in L-tryptophan
Soy isolate, organic lean poultry, leafy vegetables, legumes, nuts and seeds are rich in this essential amino acid– a precursor to the neurotransmitter serotonin – which is then converted to neurohormone melatonin that can enhance a patient’s survival.
Spices
Onions contain quercetin which, like the anti-estrogen drug tamoxifen, has similar affinity to type II estrogen-binding sites in lung cancer cell lines, hence, it could regulate their growth. Turmeric contains curcumin, which is able to positively affect gene transcription to induce cancer cell apoptosis (programmed cell death).
Yellow (Chinese) or green (Japanese) tea
This can prevent further development of tumours by blocking angiogenesis (growth of new blood vessels). It may reduce the toxic effect of chemotherapy by reducing the dosage of chemo drugs used through enhancing their cytotoxicity. It can also block or reduce absorption of dietary iron, which cancer cells need to grow.
Source: Building healthy lungs
