In a Japanese study of 122,000 people, meat intake increased the lung cancer risk inpeople who smoked. Higher blood levels of beta carotene is thought to protect against lungcancer.
Cancer of tests and ovaries have been found to be more common among people who consumelarge quantities of fat.
High consumption of soya-based products, dried fruit, beans, lentils (dhal) and peashas been associated
with lower risk of cancer of the pancreas. Risk of bladder cancer isassociated with high meat intake (American Journal of Clinical Nutrition, 1994).There is evidence, to show that 'increasing use of meat, poultry or fish is associatedwith increased risk estimates for gliomas (cancer of brain).' This increased risk isespecially apparent for consumption of pork products as many pork products are cured withsodium-nitrite (P.K. Mills et al, Neuroepidemiology Vol. 8, 1989).Cancer protection diet includes less fat and more fruit especially citrus fruits,increased intake of vegetables especially those rich in carotene, and dark greenvegetables such as cabbage, spinach and cauliflower, increased intake of whole graincereals and less of salt, cured, smoked and pickled food. Consumption of fibre should beincreased. Animal protein should be substituted by vegetable proteins.
For further details : www.ecomall.com/greenshopping/veggiediet.htm
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