In addition to genetic, genetic mutation, and environmental factors, about half of cancers are eaten. Moreover, cancer is also related to the lack of certain substances in the body.
Beta-carotene deficiency
In addition to lung cancer and smoking, women's habit of high temperature from the pan to inhalation too much carcinogenic fumes related, malnutrition, especially the lack of β-carotene, vitamins A, C, E and trace elements such as selenium, is also the main reason. People should eat more of the above substances
Foods such as green vegetables, sweet potatoes, carrots, spinach, mango, papaya, etc.Lack of protein
According to epidemiological surveys, gastric cancer and dietary nutrition are poor, especially with less protein content and a lower proportion of quality protein. However, in recent years, the incidence of gastric cancer in China has been mainly related to high salt intake. In addition, eating pickled salted fish, pickles and other foods containing nitrosamines and other carcinogens is also an important factor.
Dietary fiber deficiency
Nowadays, the proportion of high-fat and high-protein foods in the foods eaten is increasing, and dietary fiber intake is gradually decreasing. However, the carcinogens contained in the decomposition products of the former are much higher than those of cellulose, and have a long time to act on the intestinal mucosa, and are more likely to induce colon cancer. Eat more dietary fiber-rich foods such as barley, beans, carrots, oranges, and oats.
Vitamin D deficiency
A number of surveys have shown that vitamin D levels are lower in patients with breast cancer and colon cancer. Natural foods such as fish, beef, pork liver, egg yolk, etc. contain vitamin D and they must be eaten more; the sun can also help the body to synthesize more vitamin D.
Dietary supplements take vitamins, minerals and extracts with relatively clear structure-activity relationship as the main raw materials, and supplement the necessary nutrients and biologically active substances for the human body through oral intake to achieve the purpose of improving the body's health and reducing the risk of disease. Available in concentrated forms such as doses or capsules. Foods in traditional form with added nutrients or biologically active substances.
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