Key vitamins and phytonutrients to reduce the risk of cancer, emphasizes Lcda. Rodriguez

The nutritionist explained the main nutritional components associated with increasing and decreasing the development of cancer.

Louis Ochoa

June 18, 2022 | | Reading time: 4 min

LCD Kaithlyn Rodríguez, nutritionist, nutritionist at the College of Nutritionists and Nutritionists in Puerto Rico. Photo: archive of the Journal of Medicine and Public Health.

Medical nutritional therapy helps to reduce the side effects that can be caused by the treatment of crabas indicated by Kaithlyn Rodríguez, nutritionist, nutritionist, in dialogue with the Journal of Medicine and Public Health.

In turn, he said that the support of a nutritionist is needed to optimize the nutritional status of patients, “find options for food which are tolerated, the ways in which they can be provided, and to establish a plan for nutrition personalized, based on the tastes, preferences, lifestyle and symptoms of the patient are a key part of the treatment of crab“.

He added that there are components or nutrients which are associated with increased or decreased risk of development crab. They are one of them antioxidantsWhat are theychemical compounds that block the activity of other compounds known as free radicals“, The latter can damage cells and cause the development of crab. It is therefore recommended to join in nutrition, antioxidants such as vitamins A, C and E, which are found mainly in tea, fruits and vegetables.

Also stressed the importance of phytonutrientschemical compounds found in food of plant origin, its properties have a positive effect on health as they have functions antioxidants.

“When we talk about Vitamin D helps the body use calcium and phosphorusespecially for bones and teeth, and are obtained by exposing the skin to sunlight, vitamin supplements and food such as salmon, sardines and eggs, “said the nutritionist.

For his part, he pointed out that several epidemiological studies have been linked high levels of vitamin D in the blood with a lower risk of cancer, especially colorectal cancer.

On the other hand, there is also food which contribute to the growth of malignant cells, such as excessive consumption of artificial sweeteners, including saccharin, aspartame, acesulfame potassium, sucralose and cyclamate.

“Nitrates and nitrites are chemical compounds that are used as preservatives in food highly processed products such as sausages and smoked meats, “he explained. Nitrites can be converted to nitrosamines, which are carcinogenic organic compounds, in addition to the consumption of foods high in saturated fat and of animal originwhich can also contribute to crabgenerating inflammatory effects.

Therefore, he stressed that nutrition Health is not aimed at curing or treating the disease, but it can help preventatively during the treatment and recovery process of patients.

In the same way, right nutrition helps to improve the side effects of the treatment that are anorexia-cachexia; constipation; nausea; vomiting; neutropenia; diarrhea; anemia; dehydration; malabsorption among others. “In general, the side effects will depend on the treatment the patient is receiving,” he said.

Although the reasons for the development of any species crab cannot be determined exactly there are risk factors that may predispose some people to present itSome of them are: sunlight, chronic inflammation, genetic factors, environmental substances and lifestyle.

Finally, he stressed that with a healthy weight, nutrition balanced and continuous physical activity, you can prevent the development of this disease.

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