Vegetables and fruits in the prevention and treatment of cancer in the light of evidence-based medicine (part 1)

Abstract

Surveys of existing literature analyzed the effect of vegetables and fruits on the risk of developing various types of cancer and justified the possibility of their use for the prevention of the risk of cancer and the improvement of the quality of life in patients with cancer. Apples and citrus have the most pronounced prophylactic properties along with dark grapes, blueberries, black currants, and blackberries, vegetables containing carotenoids (tomatoes, carrots, pumpkin, etc.), as well as onion, cruciferous and leafy vegetables. Dietary fiber is one of the most effective anti-cancer components in food composition. The anticancer effects of dietary fiber in dietary supplements has not been not provided, and sometimes resulted in the increase of risk of certain cancers. Also installed the anti-cancer effect for many of the phytonutrients included in the composition of different vegetables and fruits — antioxidants, carotenoids, folate, flavonoids, isothiocyanates, resveratrol, allicin and diallylsulfide, but not for biologically active additives (dietary supplements) containing these compounds.The dangers of excessive consumption of such nutrients as selenium, alpha-tocopherol and omega-3 fatty acids, which, in particular, increased the risk of developing prostate cancer; carotenoids the risk of lung cancer, and a comprehensive dietary Supplement with antioxidants the risk of bladder cancer were observed. Vegetables, preserved by salting and pickling, as well as fried, increase the risk of developing cancer mainly of the digestive system. Simultaneously it is necessary to warn doctors and the population from the uncontrolled use of dietary supplements with selenium, alpha-tocopherol, omega-3 fatty acids, carotenoids and other nutrients, can cause the development of cancer. Refs 51.