Cigarette smoking is responsible for 90% of lung cancers among men and 79% among women - about 87% overall. Smoking accounts for about 30% of all cancer deaths. Those who smoke two or more packs of cigarettes a day have lung cancer mortality rates 12 to 25 times greater than that of nonsmokers.
Nutrition plays an important role in preventing cancer. Research indicates that people may reduce their cancer risk by observing these nutrition guidelines:
1. Maintain a desirable weight. For people who are obese, weight reduction is a good way to lower cancer risk. Weight maintenance can be accomplished by reducing intake of total calories and by maintaining a physically active lifestyle.
2. Eat a varied diet. A varied diet eaten in moderation offers the best hope for lowering the risk of cancer.
3. Include a variety of vegetables and fruits in the daily diet. Studies have shown that daily consumption of vegetables and fresh fruits is associated with a decreased risk of lung, prostate, bladder, esophagus, colorectal, and stomach cancers.
4. Eat more high-fiber foods such as whole grain cereals, breads, and pasta; and vegetables and fruits. High-fiber diets are a healthy substitute for fatty foods and may reduce the risk of colon cancer.
5. Cut down on total fat intake. A diet high in fat may be a factor in the development of certain cancers, particularly breast, colon, and prostate. The American Cancer Society recommends reducing total fat intake to 30% or less of total calorie intake.
6. Limit consumption of alcohol, if you drink at all. Heavy drinking, especially when accompanied by cigarette smoking or smokeless tobacco use, increases risk of cancers of the mouth, larynx, throat, esophagus, and liver.
7. Limit consumption of salt-cured, smoked, and nitrite-cured foods. In areas of the world where salt-cured and smoked foods are eaten frequently, there is higher incidence of cancer of the esophagus and stomach. Modern methods of food processing and preserving appear to avoid the cancer-causing byproducts associated with older methods of food treatment.
Almost all of the more than 800,000 cases of basal and squamous cell skin cancer diagnosed each year in the US are sun-related (ultraviolet radiation). Epidemiologic evidence shows that sun exposure is a major factor in the development of melanoma and that incidence increases for those living near the equator.
Oral cancer and cancers of the larynx, throat, esophagus, and liver occur more frequently among heavy drinkers of alcohol especially when accompanied by smoking cigarettes or chewing tobacco.
Use of chewing tobacco or snuff increases risk of cancer of the mouth, larynx, throat, and esophagus and is a highly addictive habit.
Estrogen treatment to control menopausal symptoms can increase risk of endometrial cancer. However, using progesterone with the estrogen helps to minimize this risk. Consultation with a physician will help each woman to assess personal risks and benefits. Continued research is needed in the area of estrogen use and breast cancer.
Exposure to several different industrial agents (nickel, chromate, asbestos, vinyl chloride, etc.) increases risk of various cancers. Risk of lung cancer from asbestos is greatly increased when combined with cigarette smoking.
Excessive exposure to ionizing radiation can increase cancer risk. Most medical and dental x-rays are adjusted to deliver the lowest dose possible without sacrificing image quality. Excessive radon exposure in homes may increase risk of lung cancer, especially in cigarette smokers. If levels are found to be too high, remedial actions should be taken.
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