The carcinogenic and protective effects of food.
It has been estimated that 70% of all cancers are caused by the food that we consume and smoking tobacco (Wogan et al, 2004). Currently, food health advice focuses on maintaining a diet which is low in fat and calories, rather than concentrating on the cooking methods used and the amount of meat that is consumed. More time should be spent educating individuals on the importance of cooking in different ways and eating a varied diet which includes cruciferous vegetables, such as broccoli. Nurses can be influential in the provision of health education advice to patients on the types of cooking methods that can be used to reduce the risk of developing forms of cancer and also the types of food that offer protection against cancer.
Banning
Maggie
M
School of Health and Social Sciences, Middlesex University, Archway Campus, Furnival Building, London.
D002273:Carcinogens; D005502:Food / Q000009:adverse effects*; D006266:Health Education; D006801:Humans; D009369:Neoplasms / Q000209:etiology* / Q000451:nursing / Q000517:prevention & control*; D009747:Nutritional Physiological Phenomena; D040242:Risk Reduction Behavior
D002273:Carcinogens