The Promising Reduction In Gastric Cancer Rates

The Promising Reduction In Gastric Cancer Rates



The Promising Reduction in​ Gastric Cancer Rates
The news is​ full of​ frightening statistics about cancer and​ other diseases. From what we read and​ hear on television, we are led to​ believe that more and​ more people are being diagnosed with cancer and​ that more and​ more people are dying from it.
In some cases, this is​ true. Incidences of​ and​ deaths from cancer have risen every year for​ the​ last fifty. However, don’t let this lead you to​ believe that no progress is​ being made.
Let’s take a​ look at​ gastric cancer, for​ example. Gastric cancers were once the​ leading cause of​ cancer death in​ the​ United States, and​ in​ many other countries, too. However, since 1930, the​ incidence of​ and​ number of​ deaths related to​ gastric cancer have steadily decreased.
By 1994, gastric cancer was the​ eighth leading cause of​ cancer death in​ the​ US and​ the​ statistics appear to​ continue to​ be on the​ decline. So, why are we seeing less gastric cancer today than before? Well, the​ medical community doesn’t appear to​ have made any definite conclusions, but there are some factors that are believed to​ be contributing to​ this promising trend.
The number one reason doctors believe that gastric cancer is​ on the​ decline is​ the​ higher consumption of​ fresh fruits and​ vegetables in​ our diet and​ the​ lower consumption of​ foods that are preserved by salt. Years ago, refrigeration in​ the​ home was not common, so keeping fruits and​ vegetables at​ the​ ready was not easy. And, it​ was common to​ preserve meats and​ some other foods with salt rather than freezing them.
When the​ ability to​ refrigerate and​ freeze foods in​ the​ home became commonplace, the​ American diet changed. We began to​ eat more fruits and​ vegetables and​ freeze our meat instead of​ curing it. So, how does this help reduce our risk of​ cancer?
Well, it’s actually quite simple. a​ diet rich in​ fruits and​ vegetables means a​ diet rich in​ antioxidants. Each day, as​ we convert the​ foods we eat into energy, we create free radicals in​ our body. These free radicals can damage our cells and​ our DNA. Unchecked free radicals are believed to​ contribute to​ the​ development of​ cancer and​ other diseases.
Antioxidants are excellent at​ combating free radicals. a​ diet rich in​ antioxidants is​ linked with preventing cancer, heart disease, cholesterol problems and​ a​ lower incidence of​ stroke.
So, if​ you’re interested in​ reducing your risk of​ cancer, be sure your diet is​ rich in​ antioxidants on a​ daily basis. Some of​ foods highest in​ antioxidants are
Small Red Bean dried
Wild blueberry
Red kidney bean dried
Pinto bean
Blueberry cultivated
Cranberry
Blackberry
Prune
Raspberry
Strawberry
Apple
Pomegranate
Pecan
Sweet cherry
Black plum
Russet potato cooked
Black bean dried
Plum
So, if​ you want to​ improve your health, and​ reduce your risk of​ cancer, these fruits should be staples in​ your diet. And, there’s another way you can get your daily dose of​ antioxidants; one you might not have thought of.
Green Tea is​ High in​ AntiOxidants
Green tea has been widely used in​ Asian cultures for​ centuries to​ prevent illness and​ to​ treat it, as​ well. And, many recent studies have linked green tea with the​ prevention of​ cancer, and, in​ some cases have even found green tea to​ be helpful in​ the​ treatment of​ cancer.
Tea comes from the​ Camellia sinensis plant. There are many different types of​ tea; most of​ the​ differences come from the​ way the​ tea is​ processed. Tea leaves contain very powerful antioxidants in​ their natural state.
Fermenting tea leaves, which is​ part of​ processing tea leaves for​ black tea, converts these catechins to​ other compounds and​ reduces their health benefits. Therefore, green tea, because it​ is​ not fermented, retains more of​ its original antioxidants than black tea.
In every part of​ the​ world except Asia, black tea varieties are far more widely consumed than green tea. And, black tea is​ healthy. However, because green tea undergoes less processing, it​ far outranks black tea in​ its ability to​ provide antioxidants, and​ thereby, prevent disease.
Asian cultures have a​ far lower incidence of​ heart disease, stroke, high cholesterol and​ cancer. And, while there are likely other cultural and​ environmental factors that contribute to​ their lower incidence of​ disease; their high consumption of​ green tea is​ considered a​ significant factor. in​ fact, in​ 1994 the​ Journal of​ the​ National Cancer Institute published the​ results of​ an epidemiological study indicating that drinking green tea reduced the​ risk of​ esophageal cancer in​ Chinese men and​ women by nearly sixty percent.
So, if​ you’d like to​ reduce your risk of​ developing cancer and​ other diseases that often plague us as​ we get older, eat and​ drink up. Get your daily fill of​ fruits and​ vegetables. And, wash it​ down with green tea! You’ll be doing your part to​ ensure you live a​ long and​ healthy life!




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