“Instead of our genes, our lifestyle and environment account for 90-95% of our most chronic illness.” This is a statement from a 2008 expert review by Preetha Anand et al, “Cancer is a Preventable Disease that Requires Major Lifestyle Changes” published in the journal Pharmaceutical Research, volume 25 issue 9.
According to this review, cancer accounts for about 23% of total death in the United States and is the second most common cause of death after heart disease. Death rates for heart disease in the United States from 1975 through to 2002 have been decreasing; however, there have been no decreases in cancer rates. By 2020, it is estimated approximately 15 million new cases of cancer worldwide will be diagnosed and 12 million cancer patients will die. The total number of cancer patients is expected to be 7.5 billion. Interestingly, only 5-10% of all cancers are due to an inherited gene with lifestyle factors having a profound effect on cancer development.
Cancer Risk Factors
Lifestyle and environmental factors cause 90-95% of cancers, according to Preetha Anand et al. It is comprised of the following:
- Diet (30–35%) – related to at least 13 cancers
- Tobacco (25–30%) – related to 14 cancers
- Infections (15–20%) – related to at least 9 cancers
- Obesity (10–20%) – related to at least 15 cancers
- Alcohol (4–6%) – related to at least 5 cancers
- Others (10–15%) – this includes environmental pollution and radiation and related to more than 20 cancers.
Cancer Prevention Foods
The research of many foods has been successful in prevention against cancer. Fruits and vegetables contain numerous chemicals called phytochemicals with 25,000 different phytochemicals identified as being cancer prevention foods. Preetha Anand et al. list the following cancer prevention foods:
- Carotenoids such as lycopene found in watermelon, apricots, pink guava, rosehip, and tomatoes, and alpha- and beta-carotene found in carrots, peppers, pumpkin, and tomatoes
- Resveratrol found in grapes, berries, and peanuts
- Quercetin found in various fruits and vegetables, including apples and onions, wine and tea
- Silymarin, an active constituent in the herb Silybum marianum. It has antioxidant, liver protectant, and anti-inflammatory properties
- Indole-3 carbinol and sulforaphane found in cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, and cabbage
- Spices such as cumin, garlic, thyme, cayenne, ginger, fennel, fenugreek, and cloves
- Green and black tea
- Wholegrain foods.
Additionally, exercise and caloric restriction may reduce cancer risk.
Reduction of Chronic Inflammation the Key to Cancer Prevention
In the expert review the authors state “…all lifestyle factors that cause cancer (carcinogenic agents) and all agents that prevent cancer (chemopreventive) are linked through chronic inflammation.”
In most cancers, chronic inflammation precedes tumour growth. The link is a substance produced within the body called nuclear factor kappa B, or NF-kappa B. It is the principal driver of inflammation. It regulates immune responses and controls the release of the inflammatory mediators. Most of the risk factors for cancer increase NF-kappa B and most of the cancer prevention foods and factors listed above decrease NF-kappa B.
Major lifestyle changes to reduce inflammation by improving nutrition with anti-inflammatories, environment, and weight management, may be the key to preventing the growing number of cancer rates and deaths.
