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CRITICAL SUGAR WARNING TO CANCER PATIENTS!
MedicalPark Florya Hospital, Istanbul Oncology Specialist Prof. Dr. made statements about the relationship between cancer and nutrition. Stating that 10 percent of the causes of cancer formation are genetic and 90 percent are environmental, Prof. Dr. said, “Some of the foods that make up our eating habits and the way these foods are prepared are important environmental causes that cause cancer. Changes in eating habits vary by region, so the types of cancer both in our country and around the world may also show regional differences. For example, esophageal and stomach cancers are more common in the Eastern and Southeastern Anatolian regions of our country. Because in these regions, the consumption of meat prepared by direct contact with fire is quite high. In our Western regions, where Aegean and Mediterranean cuisine are predominant, cancers related to the digestive systems are less common,” he said.
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NITRITE HAZARD IN SALAMI, SAUSAGE AND SAUSAGE
Which type of nutrition can prepare the ground for cancer, Prof. Dr. said, “Foods rich in carbohydrates, especially sugar, increase the risk of cancer both by leading to obesity and by causing excessive insulin release. The association of an excessive protein diet with cancer is not directly related to the protein itself, but is related to the way protein is consumed. Frying of protein-rich meat products, smoking and by direct contact with fire -barbecue, etc.- its consumption may cause the appearance of carcinogenic products. Protein consumption is mostly with animal foods and together with this, it also leads to an increase in saturated fat consumption. Excessive consumption of processed animal foods such as salami, sausage, sausage increases the risk of cancer due to preservative additives such as nitrite in them,” he said.
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FOODS CONTAINING ANTIOXIDANTS MAY BE PREFERRED
Underlining that it is more correct to focus on the question of `what should we not eat’ rather than the question of ‘what should we eat to protect ourselves from cancer’, Prof. Dr. said, “After protecting our body from harmful stimuli, the effect and importance of supporting foods will increase even more. The biggest cause of cancer formation is increased oxidative stress in the body. There are foods that reduce this stress in the body and contain certain substances known as `antioxidants’. Vitamins A and E are powerful antioxidants. Lycopene -tomatoes, watermelon, rosehip-, flavonoids -various fruits and vegetables, tea, cocoa-, phenolic acids -grapes, tomatoes, oranges, apples- and allylic sulfides -onions, garlic- are phytochemicals with strong antioxidant properties. Consuming plenty of vegetables, fruits and cereal products can be described as a form of cancer-protective nutrition,” he said.
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THE WAY FOOD IS CONSUMED PREDISPOSES TO CANCER FORMATION
Speaking about the nutrients that trigger cancer, Prof. Dr. shared the following information: “It is not true to say that this food directly causes cancer. The way nutrients are consumed constitutes a predisposition to cancer formation. While plain red meat alone is not carcinogenic, the fats you take together and turning it into a deli product such as salami, sausage, sausage and consuming it will make red meat carcinogenic. Also, while natural corn is not carcinogenic, microwave-popped corn, GMO corn, and ready-made popcorn may be carcinogenic. While many vegetables are not carcinogenic, they will become carcinogenic if we consume them in the form of ready-made canned food containing bisphenol A.”
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EATING TOO MUCH FAT INCREASES THE RISK OF CANCER
Prof. who emphasizes that an excessive fatty diet can increase the risk of cancer. Dr. said, “Consuming too much fat increases the risk of developing breast, prostate, testicular, uterine, ovarian and colon-rectal cancers in particular. Carcinogenic substances -especially animal meat that has not been raised in natural environments- accumulate in fat, and excessive fat intake increases the entry of these substances into the body. Fat intake increases as fat intake increases in the production of substances such as bile salts, which are the causes of colon-rectal cancers. Liquid fats rich in polyunsaturated fatty acids are easily oxidized. The elements formed as a result of oxidation increase the risk of cancer by causing the wear of immune cells,” he said.
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IT MAY BE GOOD TO CONSUME PLENTY OF FLUIDS
Referring to how cancer patients, and especially patients undergoing chemotherapy treatment, should be fed, Prof. Dr. said, “Unfortunately, this is the issue that we have the most difficulty with in our daily practice. Many people, such as `upper neighbor, next door neighbor’ who do not have expertise in the subject, can make suggestions to chemotherapy patients with right-to-left hearing information. Donkey milk, turtle blood, puerperal milk are some of these suggestions. However, the nutrition of cancer and chemotherapy patients does not differ much. Information about not consuming foods that interact with medications, such as grapefruit, will be provided by the oncologist. To reduce kidney toxicity, consuming plenty of fluids, eating little by little and often, choosing foods suitable for a person’s taste buds during chemotherapy, consuming plenty of vegetables and fruits are the main recommendations,” he said.
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SUGGESTIONS ON SOCIAL MEDIA SHOULD NOT BE TRUSTED
Prof. who said that patients diagnosed with cancer are trying to get information from the people around them and insufficient social media platforms in their hunger for information. Dr. said, “Meaningless diets, unnecessary food supplements and information pollution are the most important problems we face in daily practice. There may be patients who come in with complaints of liver and kidney damage as a result of supplements they take unconsciously. One of the wrong suggestions is that sugar should be completely banned as a food source. `There is no such thing as a cancer patient should definitely not consume sugar. Cancer patients can consume the amount of sugar recommended by their doctors. It can be used as an energy source, especially in patients with reduced appetite and in the process of weight loss,” he said.
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Turkey's world-renowned organ transplant specialist. Dr. Demirbaş has 104 international publications and 102 national publications.
Physician's Resume:
Born on August 7, 1963 in Çorum, Prof. Dr. Alper Demirbaş has been continuing his work as the President of MedicalPark Antalya Hospital Organ Transplantation Center since 2008.
Prof. who performed the first tissue incompatible kidney transplant in Turkey, the first blood type incompatible kidney transplant, the first kidney-pancreas transplant program and the first cadaveric donor and live donor liver transplant in Antalya. Dr. As of August 2016, Alper Demirbaş has performed 4900 kidney transplants, 500 liver transplants and 95 pancreas transplants.
In addition to being the chairman of 6 national congresses, he has also been an invited speaker at 12 international and 65 national scientific congresses. Dr. Alper Demirbaş was married and the father of 1 girl and 1 boy.
Awards:
Eczacibasi Medical Award of 2002, Akdeniz University Service Award of 2005, Izder Medical Man of the Year Award of 2006, BÖHAK Medical Man of the Year Award of 2007, Sabah Mediterranean Newspaper Scientist of the Year Award of 2007, ANTIKAD Scientist of the Year Award of 2009, Social Ethics Association Award of 2010, Işık University Medical Man of the Year Award of 2015, VTV Antalya's Brand Value Award of 2015.
Certificates:
Doctor of Medicine Degree Hacettepe University Faculty of Medicine Ankara, General Surgeon Ministry of Health Turkey EKFMG (0-477-343-8), University of Miami School of Medicine Member of Multiple Organ Transplant, ASTS Multiorgan Transplant Scholarship. Lecturer at Kyoto University. Lecturer at University of Essen, Research assistant at the University of Cambridge .
Professional Members:
American Society of Transplant Surgeons, American Transplantation Society Nominated, Middle East and Southern Africa Council Transplantation Society 2007, International Liver Transplantation Association, Turkish Transplantation Association, Turkish Society of Surgery, Turkish Hepatobiliary Surgery Association.
Disclaimer:
Our website contents consist of articles approved by our Web and Medical Editorial Board with the contributions of our physicians. Our contents are prepared only for informational purposes for public benefit. Be sure to consult your doctor for diagnosis and treatment.