Nutrition can have
impact on cancer

Question: What is cancer?

Answer: Cancer is produced when cells in a particular part of the body are altered in a way that causes them to grow out of control. Normal cells are programmed to develop, divide and die at a rate that supports normal growth of body tissues. When the DNA of cells is damaged in a way that curtails normal programmed cell death, the cells can become abnormal and outlive normal cells, resulting in cancerous cells that typically develop into a mass called a tumor.

Much remains to be learned about what causes cancer. However, some cancers are known to be caused by specific viruses and others by various chemicals, such as those found in tobacco smoke.

Q: Can nutrition be used in the prevention and treatment of cancer?

A: Although some cancers might have little or no direct relation to nutrition, the immune system, which helps prevent the development of cancer, is greatly affected by proper eating. A large and growing body of scientific evidence indicates that nutrition plays a major role in the development and prevention of many types of cancers as well as successful recovery from cancer treatment.

At last week's annual meeting of the Hawaii Dietetic Association, registered dietitian Suzanne Dixon spoke on the use of nutrition and related complementary therapies in cancer prevention, treatment and recovery. Based on her review of the scientific literature, Dixon estimates that 35 percent of all cancer deaths are related to dietary factors and 30 percent to smoking.

The basic elements in a diet designed to prevent or treat cancer are the same as for other chronic diseases. The foundation: eating the amounts and variety of foods that provide the body with all essential nutrients. If any go missing, the body's ability to fight cancer is greatly impaired.

Dixon emphasizes eating seven to nine servings a day of a wide variety of vegetables and fruits. Her evaluation indicates that "5-A-Day" is the bare minimum. Also, select whole-grain foods and include beans and other legumes regularly to keep dietary fiber adequate, among other potential benefits.

Seven to nine servings of vegetables and fruits might seem like a lot. But remember, a serving is only a half a cup. So, seven servings is the amount you could stuff into 2 1/3 12-ounce soda cans. Many apples, oranges and bananas in today's markets are large enough to qualify as two or even three servings. If your intake of produce, whole grains and legumes has been low, increase it gradually so your body can adjust.

The emphasis on plant foods does not mean that foods in the milk and meat groups are unimportant. Reasonable amounts of these foods balance out the needs for many essential nutrients.