Cancer

The Right Vitamin A to Prevent Cancer, Part II

Color is the Clue

Color is sometimes the key to judging the carotene in fruits and vegetables. Deep green and yellow vegetables. Deep green and yellow vegetables are usually very good sources of vitamin A. But lighter versions of the same foods are not. For example:

  • Green asparagus is rich in vitamin A. The bleached white asparagus has about one-tenth as much!
  • Romaine lettuce provides  four times as much vitamin A as iceberg lettuce.
  • Yellow corn has more vitamin A than white corn.
  • Green beans have more vitamin A than wax beans.

Here is my favorite piece of vitamin A trivia: frozen chopped broccoli has one-third more vitamin A than the frozen spears. I am willing to bet that the leaves in the chopped version make the difference. Their deep green color is a sure sign of vitamin A!

Though fruits and vegetables supply almost half of our vitamin A, other foods do have significant amounts. Meat, poultry, and fish provide about one-fourth of the vitamin A in our diet; diary products give another 15 % or so. Eggs and other foods supply a little less than 10 %.

But it is not known whether the vitamin A in most animal foods has any value in cancer prevention. That is why the Committee on Diet, Nutrition, and Cancer restricted its recommendations to fruits and vegetables. But in this regard, however, I suggest you to learn more about the potency of vitamin A in animal sources to fight cancer posted in BlogOfHealth.co.cc.

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1 comment - What do you think?  Posted by JavaHealth - February 16, 2010 at 9:43 pm

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The Right Vitamin A to Prevent Cancer

Vitamin A vs. Cancer

From all over the world have come the most exciting findings ever reported about vitamin A. More than a dozen studies have linked diets rich in vitamin A to a surprising amount of protection against some forms of cancer.

In Chicago, scientists found only two cases of lung cancer among 500 men, including some smokers, who eat many fruits and vegetables rich in vitamin A. That was only one-seventh as many lung cancer cases as were found in 500 men who ate few of these foods.

And in Norway, the findings were no different. Men who ate many vegetables rich in vitamin A had only one-third as much lung cancer as those eating little of these foods.

In Japan, the story was the same. Researches found 30 percent fewer cases of lung cancer among people who ate vegetables rich in vitamin A every day. The daily vegetable eaters also had lower rates of stomach cancer.

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6 comments - What do you think?  Posted by JavaHealth - February 13, 2010 at 11:07 am

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Cancer Inhibitors in Food, part II

Cabbage Family and Other Foods

The cabbage family is not the only group of foods that has shown potential to block the cancer process. Other foods may also have this ability – and some may be even more potent than foods of the cabbage family.

But the evidence for these other foods is not as strong. Some foods have inhibited cancer in studies on animals, but studies with humans have yet to be done. Other foods have been studied in only one or two experiments – too few for judgment. This is why some health institution such as Committee on Diet, Nutrition, and Cancer limited its recommendations to the cabbage family.

Of the other foods that might also contain inhibitors, the evidence is best for citrus fruits. The beneficial effect of these foods has ranged from weak to potent in studies with animals.

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Be the first to comment - What do you think?  Posted by JavaHealth - February 12, 2010 at 2:01 am

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Cancer Inhibitors in Food

Do you think cancer as a mighty sword that can reach down and hurt any and all of us? At any time?

If you do, then you should think again. Exciting new research shows that nature gives us weapons that can fight back. And these weapons are not in exotic places. They are in common foods.

The substances I am talking about are not considered nutrients, because their absence does not cause a deficiency disease. These substances are little-known food elements. Only a handful of research scientists are familiar with them.

Scientists call them inhibitors. In laboratory animals, these substances show an impressive ability to inhibit the cancer process.

How Cancer Inhibitors Work

A cancer agent, such as one found in cigarette smoke, might cause cancer in half of the animals that are exposed to it. But when an inhibitor is given along with the cancer-causing chemical, fewer animals will develop cancer. The inhibitor prevents the cancer-causing chemical from doing its damage.

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1 comment - What do you think?  Posted by JavaHealth - February 8, 2010 at 8:17 am

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Vitamin C and Cancer

Beyond the Cancer Question

I would drink my orange juice and eat my green peppers even if  it weren’t  for research linking vitamin C to prevention of cancer.

Some of my reasons are the same ones that bolster the advice to eat more fruits and vegetables that supply carotene.  Like these plant foods rich in vitamin A, foods rich in vitamin C are also low in saturated fat and sodium.

What’s more, fruits and vegetables that contain vitamin C are cholesterol-free. And they provide small to moderate amounts of dietary fiber. Eaten in large amounts,  the fiber in these fruits and vegetables helps to lower blood cholesterol levels.

There is more. Vitamin C is rarely recognized for its role in iron absorption. Yet we have known for many years that vitamin C helps the body to absorb iron.

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2 comments - What do you think?  Posted by JavaHealth - January 30, 2010 at 1:23 pm

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Vitamin C, Cancer, and Kidney Stones, Part II

Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. Unlike most mammals and other animals, humans do not have the ability to make their own vitamin C. Therefore, we must obtain vitamin C through our diet.

Function

Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments, and bone. Vitamin C also plays an important role in the synthesis of the neurotransmitter, norepinephrine. Neurotransmitters are critical to brain function and are known to affect mood. In addition, vitamin C is required for the synthesis of carnitine, a small molecule that is essential for the transport of fat into cellular organelles called mitochondria, where the fat is converted to energy (1). Research also suggests that vitamin C is involved in the metabolism of cholesterol to bile acids, which may have implications for blood cholesterol levels and the incidence of gallstones (2).
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2 comments - What do you think?  Posted by JavaHealth - January 29, 2010 at 11:00 am

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Vitamin C, Cancer, and Kidney Stones

Controversy over Vitamin C  Supplements

Many of the health institution in the world, including The Committee on Diet, Nutrition, and Cancer, took a stand against use of vitamin C supplements to meet it’s recommendations.

I think that scientists who take this position have one of two reasons. One is a very good one. But the other, in my opinion, is not so good.

The studies that tie vitamin C to cancer prevention usually link foods containing vitamin C rather than the vitamin itself to reduce risk of cancer. There is always the possibility that it is something else in these foods, rather than the vitamin C, that is protecting our health. If this is the case, people who take a vitamin C pill rather than eat vitamin C-containing foods will miss the unknown protective substance. Personally, I think that it is probably the vitamin C itself that is protective, though I also believe that other substance in these same foods may have anti-cancer ability.

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1 comment - What do you think?  Posted by JavaHealth - January 28, 2010 at 8:17 pm

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