Diet’s Role in Preventing Cancer, GCSE Coursework Example

Cancer is a complex condition that requires different approaches to diet, nutrition, and exercise in order to prevent this condition. It is known that a positive nutritional approach may aid in the prevention of cancer in many patients, and the American Cancer Society has developed basic guidelines for cancer prevention as follows: 1) keeping a healthy weight throughout the life span; 2) maintaining a regular level of physical activity; 3) promoting healthy eating; and 4) reducing alcohol consumption on a regular basis (Drummond and Brefere). It is also known that “Fruits and vegetables, as well as other plant foods, contain phytochemicals, minute plant compounds that fight cancer formation… broccoli contains the chemical sulforaphane, which seems to initiate increased production of cancer-fighting enzymes in the cells. Isoflavonoids, found mostly in soy foods, are known as plant estrogens or phytoestrogens because they are similar to estrogen and interfere with its actions (estrogen seems to promote breast tumors)” (Drummond and Brefere). Therefore, it is important to consider nutrition as a primary means of reducing the risk of cancer in many patients throughout the life span (Drummond and Brefere). Patients who face a greater risk of cancer for any number of reasons should consider improved nutrition to reduce their chances of this condition (Drummond and Brefere).

From a nutritional perspective, it is also important to develop menus that will include foods to improve the prevention of different forms of cancer (Drummond and Brefere). Menus should incorporate a number of basic items, including fruits, vegetables, and foods with high amounts of fiber (Drummond and Brefere). However, foods with high levels of nitrates, such as bacon and processed deli meats, should be avoided as much as possible because nitrates may be carcinogenic in nature (Drummond and Brefere). Regardless of the individual menu choices that are made, it is important to include as many foods as possible that are derived from plant sources because these support a healthier diet and approach to cancer prevention (Drummond and Brefere).

Vitamins and minerals may have some degree of impact on cancer cells, but they are not a guarantee in preventing cancer for most patients (Cancer.net). However, it should be noted that “Vitamin and mineral supplements are more likely to reduce cancer risk in people who do not have enough of a certain nutrient and therefore require more to correct their deficiency. People who eat well and get enough nutrients may not benefit and could be harmed by extra supplementation” (Cancer.net). In this context, it is important for individuals to obtain at least the recommended daily amounts of all required vitamins and minerals to reduce the risks associated with different forms of cancer, particularly when deficiencies exist (Cancer.net). For example, vitamins and minerals such as Calcium, Vitamin C, Vitamin D, Iron, and Potassium are necessary for the active regulation of body systems and the preservation of health and wellbeing (Cancer.net).

It is necessary for individuals to also recognize that some vitamins and minerals are instrumental in reducing the risks associated with different forms of cancer, depending on a number of factors (Cancer.net). A study released in 2012 indicates that a multivitamin may play a role in reducing the risk of certain forms of cancer (Rabin). In this context, it is important for clinicians to recommend healthy food choices to patients so that they are taking the steps that are necessary to reduce cancer risk (Cancer.net). However, the types of vitamins and minerals that are recommended vary widely and represent a challenge to patients, particularly those who may be cynical non-believers regarding the effectiveness of these alternatives (Rabin). Therefore, it is important to recognize that vitamins and minerals should not be viewed as a preventative measure in their own right, but in combination with other factors, there is a greater risk that these alternatives will contribute to a reduced cancer risk (Rabin). In any case, vitamins and minerals are a good supplementary means of reducing cancer risk, but other behaviors are much more significant, such as smoking and poor diet (Rabin).

For some patients, the belief that vitamins and minerals play even a slight role in cancer prevention is encouraging because it reflects a capacity for individuals to develop their own strategies for reducing this risk, even if it is not at a significant level (Rabin). In this context, the development of a successful prevention strategy for cancer risk should include vitamins and minerals, but should not be construed as the only option by any means (Rabin). Clinicians should focus on advising their patients for the greater good of their health and wellbeing (Rabin). However, since vitamins and minerals are not the cure all for patients are cannot prevent cancer of their own accord, a combination of methods is most appropriate. Vitamins and minerals provide numerous benefits to patients, but they do not work miracles and should be treated as such for many patients (Rabin).

Nutrition plays a number of different roles in the development and/or prevention of cancer. Therefore, it is important for healthcare providers to address proper nutrition as part of a much larger focus on preventing the risks associated with cancer. The appropriate level of knowledge will enable individuals to make informed decisions regarding how to prevent the formation of cancer cells as best as possible. This encourages the improvement of compliance with nutritional recommendations and guidelines to reduce the risk of cancer cell development for many patients.

Works Cited

Cancer.net, 2013. “Vitamins and minerals.” 20 March 2013:

http://www.cancer.net/all-about-cancer/risk-factors-and-prevention/diet-and-nutrition/vitamins-and-minerals

Drummond, Karen E., and Lisa M. Brefere, 2007. “Nutrition for foodservice and culinary professionals.” Hoboken: John Wiley.

Rabin, Roni Caryn, 2012. “Multivitamin use linked to lowered cancer risk.” 20 March 2013: http://www.nytimes.com/2012/10/18/health/daily-multivitamin-may-reduce-cancer-risk-clinical-trial-finds.html?_r=0