Epidemiological studies have found that about 40% of cancer patients are related to factors such as eating habits, food processing, and cooking methods. 30% of cancers are related to lifestyle habits, especially smoking and drinking. Therefore, as long as we diet properly and maintain a good lifestyle, many cancers can be prevented.

1. Develop good eating habits

There are regular meals, no overeating, no gluttony, no flesh and fat, hot and cold should be balanced, miscellaneous essentials must be balanced, balanced diet, meat and vegetables, not picky eaters, not partial eclipse, the more varieties of food every day, the more comprehensive and rich Nutrients. Note that food is diversified, mainly plant foods, and plant foods such as vegetables, fruits, grains and beans should account for more than 2/3 of the daily diet.

2. Follow natural, eat less refined food

Do not eat soured, salted, smoked, barbecued, fried, and added flavored foods. When roasting fish or roasting meat, scorching meat should be avoided. Fish, meat, and bacon grilled directly on the fire can only be eaten occasionally. Eat some sauerkraut, pickles and kimchi, these foods contain nitrite, nitrite in the human body encounter protein decomposition of ammonia can be combined into nitrosamines, which is an important factor leading to esophageal cancer.

3. Eat more starchy foods

Often eat a variety of cereals, beans, sweet potatoes, plant rhizomes. Starch in food has a role in preventing colon cancer and rectal cancer, and a high-fiber diet may prevent the occurrence of colon cancer, rectal cancer, breast cancer, and pancreatic cancer.

4. Eat more fruits and vegetables

Should eat 400 to 600 grams of fruits and vegetables every day, including green leafy vegetables, carrots, potatoes and citrus fruits have the strongest anti-cancer effect. Eat more than five kinds of fruits and vegetables every day, and adhere to the year-round, only to have a continuous anti-cancer effect. The principle of eating fruit is one hour before meals and two hours after meals (persimmons, bananas, oranges, tomatoes, etc. are not suitable for fasting).

5. Smoking cessation limit

Alcohol-induced gastric ulcers and alcoholic cirrhosis are precancerous lesions that can directly lead to cancer. It hurts the stomach, drunk the liver, stomach cancer and liver cancer. Regular alcohol consumption also increases the risk of oral cancer, throat cancer, and esophageal cancer. Even if you want to drink, try to control no more than two or two, the equivalent of 250ml beer, 100ml red wine or 25ml white wine. Do not smoke or quit smoking. Half of the smokers will die from smoking-related diseases, many of them cancer. In the United States, 90% of lung cancer is caused directly by smoking, and another 3% is due to inhalation of secondhand smoke.

6. Reduce red meat intake

Red meat increases the risk of colon cancer, rectal cancer, pancreatic cancer, kidney cancer, prostate cancer, and breast cancer. Eat red meat less than 90g per day. It is best to use fish and poultry instead of red meat (ie cattle, sheep, pork). A high-fat diet may be related to prostate cancer and pancreatic cancer. Therefore, it is necessary to limit high-fat diets and reduce the intake of animal fat. Instead, use vegetable oil instead.

7. Limit salt and seasonings

Limiting the intake of preserved foods and controlling the use of salt and spices, high-salt diets increase the prevalence of gastric cancer.

8. Do not eat contaminated moldy food

Do not eat food that is out of date or may be contaminated with mycotoxins. Eat foods high in aflatoxin, such as moldy peanuts, peanut butter, and mildewed foods. These foods are quite carcinogenic.

9. Reasonable tonic to improve immunity

Appropriate to add some foods to improve immunity such as: Cordyceps, ginseng, royal jelly, American ginseng, Ganoderma lucidum, Poria, black fungus, Coix seed, red dates, garlic, seaweed, mushrooms, radish, mushrooms, natto, etc.; eat more with anti-cancer effect Foods such as sweet potatoes, broccoli, carrots, onions, tomatoes, beetroots, cucumbers, kale, lemon, sprouts, beans, etc.

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