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Oncogenic factors

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 Factors contributing to the development of malignant tumors

Malignant tumor in the development goes through several stages: from subtle changes in the relevant tissue (a precancerous condition) to the development of a type of cancer. Each stage has its own reasons.

What causes the first change in the process of rebirth, called the initiator. However, before a cell becomes cancerous, it is a series of changes. These secondary changes are taking place under the influence of factors called promoters. Cancer does not develop in the absence of one of these factors - the initiating and facilitating. The processes that precede the development of cancer, occur in the cell nucleus, specifically - in the genes in this "control center" activity cage.

To environmental factors that may serve as initiators or promoters of cancer include radiation agents (10.0%) - ultraviolet rays, thermal and X-ray radiation, chemical carcinogens, tobacco smoke (30.0%), alcohol (3.0%) , industrial chemicals, polluting the atmosphere (6.0%) and stress. Changes in genes caused by the initiators, usually reversible and transient. The same agents that act as initiators and promoters can be used. Promoters are in for a very long period of time (sometimes years). Their effect can be prevented. Examples are the promoters of dietary fat, phenobarbital, hormones, aflatoxins, synthetic estrogenic substances, hydrocarbons.

Also proved that the role of viruses in cancer (12.0%). In 1936, Bittner discovered the virus that causes mammary tumors in mice and proved that it is transmitted in milk mouse. Later, scientists discovered viral agent relationship with genetic changes that lead to cancer.

In the development of cancer plays an important role family history (3.0%). Predisposition means that a person is able to perceive the disease. This is largely determined by its immune system. If a person has a strong immune system, the chemical carcinogens, viruses, and even moderate radiation may or may not lead to cancerous changes.

It is proved that the excess fats in the diet are the promoters of cancer. Fat content in the body increases the hormones that are potential promoters. Contribute to the development of cancer mostly saturated fats: butter and other animal fats that make cell walls lose their elasticity. However, a problem can and excessive consumption of polyunsaturated fats (vegetable oils) that can be readily oxidized with the formation of fatty acids having carcinogenic properties. An indication of the oxidation of polyunsaturated fats in food is rancid.

Thus, we examined the risk factors that contribute to cancer development. However, cancer can be avoided.

Cancer can be prevented

The action of any of the above risk factors can be prevented? Today, most scientists engaged in research of cancer, and oncologists recognize the effectiveness of a vegetarian diet in cancer prevention. It also should avoid exposure to known carcinogens - alcohol and tobacco. Thus, avoiding smoking, alcohol consumption and adhering to a vegetarian diet rich in fiber and contains low amounts of fat can prevent 75% recorded in today's developed society cancers.

Relative Risk of breast cancer

There was a direct correlation between breast cancer and eating meat. At the use of meat from two to four times a week, the risk of breast cancer incidence increased by 2.5 times, and in the use of meat seven or more times a week - in 3.8 times.

CANCER PREVENTION AND FACTORS
Proper nutrition can have a preventive value. The first step in complying with anti-cancer diet - remove obsolete too nutritious, calorie food too. The basic diet should consist of foods with complex carbohydrates, grains, fruits and vegetables, a limited number of nuts. Important role in protecting against cancer are antioxidants (antioxidants) that may block free radicals of fatty acids resulting from oxidation of polyunsaturated fats.

Many vitamins and minerals that are included in the fruit and vegetable diet, while antioxidants help prevent cancer. Vitamin A as beta-carotene found in fruits and vegetables with bright colors. Carrots, sweet potatoes, beet greens, broccoli, apricots contain a lot of beta-carotene. Another powerful antioxidant, which prevents the formation of carcinogenic fatty acid - vitamin C (ascorbic acid). It is widely distributed in the plant world, it is very much in citrus fruits, black currants, kiwi, green peppers, etc. Vitamin E is contained in the green leaf vegetables, in raw cereal grains, walnuts and many other products, is a potent antioxidant, preventing formation of carcinogens.

Cruciferous vegetables (cabbage) - Another group of products whose use may prevent development of cancer. These include cauliflower, broccoli, brussels sprouts, and many other green vegetables such as spinach, mustard, lettuce.

(The magazine "News of the health» № 5 (7), 2006, p. 12)
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