The most common cancer in Chilean women is breast, gall bladder and cervix (55.3%), while in men, prostate, stomach and skin (58.7%).
While it is important to treat medication, Samuel Durán, vice president of the College of Nutritionists, explains that "nutritional factors cause about 30% cancer in industrialized countries (another cause can be prevented from smoking) and 20% in developing countries; together with physical inactivity, cause 20 to 30% of breast, colon, rectal, kidney, endometrial and oesophageal cancer. "
The expert points out the prevention recommendations developed by the Global Fund for Cancer Research, which are in line with the measures taken by the nutritionist in promoting and preventing the disease.
1. Maintain healthy weight and limit the consumption of calories, sugars and fats: malnutrition due to excess and consumption of high-calorie foods, sugars and fats is a risk factor for liver cancer, advanced prostate, ovary, gall bladder, kidney, colon , esophagus, postmenopausal breast, pancreas, uterus and stomach.
2. Be physically active. Moderate physical activity is equivalent to a walking speed of at least 30 minutes per day. Limit your sedentary habits, such as watching TV, using escalators, sitting in the long-term, or lying down. The sedentary lifestyle is a risk factor for the development of uterine cancer, postmenopausal breast and colon.
3. Increase the consumption of fruits, vegetables and legumes. The recommendation on the consumption of fruit and vegetables in all colors must be at least 600 grams per day or 5 portions. Consumption of fruits, vegetables and legumes is a protective factor for colon and rectal cancer, lung, mouth, throat and throat.
4. Limit the consumption of red meat and avoid consuming processed meat. The consumption of red meat must not exceed 500 grams per week. The consumption of processed meat (dried meat, sausage, Viennese and ham) should be occasional (1 to 2 times a month). Consumption of red meat and processed meat increases the risk of colon, rectal and gastric cancer.
5. Do not drink alcohol.
Alcohol consumption is a risk factor for cancer of the mouth, throat, throat, esophagus, stomach, liver, colon, rectum, bladder and breast. Warning: There is no safe borderline for alcohol
6. Reduce salt consumption. • Limit the consumption of salt and processed foods (preserved or marinated) and do not consume more than 5 g of salt per day. Salt intake greater than 5 grams per day is a risk factor for gastric cancer, which is one of the most common forms of cancer in Chile
7. The use of multivitamin supplements is not related to cancer prevention. The important thing is a varied diet, not taking supplements, in healthy people
8. Breastfeeding. Exclusively breastfeeding up to 6 months and an extension of up to 2 years together with supplementary feeding to protect the mother and baby. Breast-feeding is a pre-and post-menopausal and post-menopausal breast cancer.
Early diagnostics is the best ally in multidisciplinary cancer treatment, a nutritionist works with the discovery of nutritional deficiencies that can lead to a deterioration in health and accelerated progression. "It shows how to prepare food according to the needs of the patient and the case of oesophageal cancer (where you need to change the consistency when swallowing problems occur); on the other hand, it provides nutritional support to those patients who can not be fed by mouth, using an enteral diet, or supplementation of enteral formulas, a nutritionist also plays a key role in food safety education, for example, immunosuppressed patients may more often be affected by foodborne illness. Also during treatment (chemotherapy and radiotherapy) it helps to improve the effects and symptoms caused by these procedures dry mouth, nausea, vomiting, stomatitis), "says Durán.