Cancer and diet

WHO statistics say--Cancer accounts for 7.1 million deaths annually (12.5% of the global total).
Dietary factors account for about 30% of all cancers in Western Countries and approximately up to 20% in developing countries; diet is second only to tobacco as a preventable cause. Approximately 20 million people suffer from cancer; a figure projected to rise to 30 million within 20 years.
The number of new cases annually is estimated to rise from 10 million to 15 million by 2020.
More than half of all cancer cases occur in developing countries
While tobacco use is the single largest causative factor -accounting for about 30% of all cancer deaths in developed countries and an increasing number in the developing world – dietary modification and regular physical activity are significant elements in cancer prevention and control. Overweight and obesity are both serious risk factors for cancer. Diets high in fruit and vegetables may reduce the risk for various types of cancer, while high levels of preserved and/or red meat consumption are associated with increased cancer risk.
Dietary factors are estimated to account for approximately 30% of cancers in western countries, making diet second only to tobacco as a preventable cause of cancer. This proportion is thought to be about 20% in developing countries and is projected to grow. As developing countries become urbanised, patterns of cancer, particularly those most strongly associated with diet and physical activity, tend to shift towards the patterns of economically developed countries. Cancer rates also change as populations move between countries and adopt different dietary patterns.
The relative importance of cancers as a cause of death is increasing. The incidence of lung cancer and cancers of the colon and rectum, breast and prostate, generally increases in parallel with economic development, as stomach cancer declines. Cancer is also strongly associated with social and economic status. Cancer risk factors are highest in groups with the least education. In addition, patients in the lower socioeconomic classes have consistently poorer survival rates than those in higher strata.
In recent years, substantial evidence has pointed to the link from overweight and obesity, to many types of cancer such as oesophagus, colorectum, breast, endometrium and kidney. The composition of the diet is also important since fruit and vegetables may have a protective effect by decreasing the risk for some cancer types such as oral, oesophageal, gastric and colorectal cancer.
Ayurveda always advocates natural food,fresh,seasonal and in moderation.Rtu buka-seasonal,mita bhuk-eat in moderation and hita bhuk-eat that which is nourshing and natural.