A few more diet tips to prevent kidney cancer
As we mentioned before, one of the causes of kidney cancer is being overweight, keeping weight in a healthy range is one of the most important things you can do to reduce your risk of cancer. The principle of weight management is “be as lean as possible without becoming underweight.” Aim to be at the lower end of the healthy BMI(Body Mass Index) range. One way to maintain a healthy weight is a healthy diet. Dietary factors play a role in preventing kidney cancer.
We have already posted an article about how to maintain a healthy weight, such as avoid sugary drinks, limit consumption of energy-dense foods, and be physically active for at least 30 minutes every day.
And we also posted an article to tell you what healthy diet is for kidney cancer patients. For example, eat more of a variety of vegetables, fruits, whole grains and legumes, limit consumption of red meats, processed meats and salty foods.
Today we will list a few more diet tips can help you away from kidney cancer.
- Fatty Fishes Reduce Risk of Kidney Cancer in women
Recent researches show that women can reduce their risk of kidney cancer by frequently consuming certain kinds of fatty fish. The researchers considered fatty fish to include salmon, herring, sardines, and mackerel; lean fish included cod, tuna, and sweet water fish; and other seafood included shrimp, lobster, and crayfish.
The research published in the Journal of the American Medical Association, had run for 15 years and participants are 61,000 women aged 40 to 76 in Sweden. During an average of 15.3 years of follow-up between 1987 and 2004, 150 RCC cases were diagnosed, those who ate one or more servings of fatty fish per week reduced their risk of kidney cancer by 44 to 74 percent over those who did not eat fatty fish. After adjustment for potential confounders, an inverse association of fatty fish consumption with the risk of RCC was found, while no association was found with the consumption of lean fish or other seafood.
“In this large population-based cohort with data on long-term diet, we found that women who consumed one or more servings of fatty fish per week had a statistically significant 44 percent decreased risk of RCC compared with women who did not consume any fish. Women who reported consistent long-term consumption of fatty fish at baseline and 10 years later had a statistically significant 74 percent lower risk.”
The researchers believe that high levels of omega-3 fatty acids and vitamin D found in fish oil may be responsible for the cancer protection. Omega-3s and vitamin D have been shown in laboratory studies to prevent cancer cells from reproducing, hindering the cancer’s ability to spread.
In addition, the omega-3 essential fatty acids in oily fish have previously been linked to a host of beneficial properties. They help regulate blood triglyceride levels, and may help slow the progression of atherosclerosis. They are also well lauded for their anti-inflammatory properties, and are thus helpful for inflammatory conditions like rheumatoid arthritis and Crohn’s disease.
Further, such fatty acids are useful in combating high blood pressure and in boosting immune function. With modern day diets containing excessive amounts of omega-6 fatty acids, the omega-3’s in fatty fish are essential in achieving optimal balance.
The name fatty fish may frighten some people but this kind of fat is healthy so I would recommend to eat fatty fish, not lean, because you can get much more benefits. Fatty fish per definition has also more calories but benefits are so overwhelming.
- White bread consumption linked to kidney cancer
According to a research of Institute of Pharmacological Research in Milan published in the International Journal of Cancer, eating large quantities of white bread increases the risk of developing kidney cancer.
The researchers gave the participants detailed questionnaires about their dietary habits over the previous two years, and found that those who reported eating the most white bread ran the highest risk of developing renal cell carcinoma. The participants who ate 35 slices of white bread per week were nearly twice as likely to develop the cancer compared to those who ate 11 slices a week.
The researchers believe that development of the cancer may be linked to high-glycemic foods that rapidly increase blood sugar in the body. High-glycemic-index foods cause the body to release excess insulin to help process the extra sugar in the blood. Cancer cells can use the chemical byproducts of insulin, as well as the excess blood glucose caused by consumption of refined grains, to fuel unchecked growth.
Previous studies have shown that postmenopausal women with low-glycemic diets run a lower risk of developing breast cancer compared to women eating high-GI diets. Low-glycemic foods are also recommended for diabetics, to prevent peaks and troughs in blood sugar levels.
In addition to promoting kidney cancer, white bread also causes nutritional deficiencies and increases the risk of developing diabetes.
“The only bread suitable for human consumption is whole-grain bread.”
- Consuming Acrylamides Boosts Kidney Cancer Rate by 59 Percent
Many people like eat toasted bread as their breakfast, it’s even worse, which produces a higher risk of kidney cancer. Acrylamide is found in coffee and in starchy foods like grains and potatoes that have been baked, fried, roasted or toasted. It has been classified as a probable human carcinogen by the International Agency for Research on Cancer since 1994, due to its documented genotoxic and carcinogenic effects in laboratory animals.
According to a new study conducted by researchers from the Netherlands, consuming high levels of acrylamide increases people’s risk of kidney cancer by 59 percent.
Coffee was the biggest source of dietary acrylamide for the study participants. Among participants in the group with the highest average intake, however, the biggest source was a popular baked snack called Dutch spiced cake.
Prior to 2002, acrylamide was known only as an industrial chemical that consumers might be exposed to through cigarette smoke, cosmetics or the breakdown of certain environmental contaminants such as the herbicide glyphosate (Roundup). Then researchers from the Swedish Food Administration discovered that the chemical also formed at high levels in many popular foods, such as potato chips, bread and dried fruit.
