Chengdu Fuxing Hospital is a hospital specializing in treating malignant tumor patients. Dean Li Xianyong told reporters that with the improvement of people’s living standards, daily life habits are increasingly becoming more and more high-fat and high-heat dietary structures. At the same time, the high incidence of cancer has become more apparent. Li Xianyong believes that the prevention of cancer and a reasonable diet structure are very important:
First, diversification of food, mainly plant foods, accounting for more than two-thirds of each meal is appropriate. Plant foods should have more vegetables, fruits, beans, and rough-processed cereals. Eat less or not eat foods rich in saturated fat and cholesterol. Red meat (such as beef, pork, etc.) intake should be less than 90 grams per day. It is best to replace red meat with fish, poultry, etc.; limit high-fat foods, In particular, the intake of animal fat, select the appropriate vegetable oil, and control the dosage; do not eat or eat less fried, fried foods.
Second, control the diet to avoid being too light or too heavy. Being overweight or obese can increase the risk of endometrial cancer, breast cancer, kidney cancer, and bowel cancer. At the same time also insist on physical exercise. Every day, about one hour of brisk walking or similar exercise should be performed. If physical conditions permit, at least one hour of vigorous exercise is performed every week.
Third, eat 5 or more vegetables and fruits every day. Eating 500-700 grams of vegetables and fruits a day can reduce the risk of developing gastric cancer by 20%, especially oral cancer, nasopharyngeal cancer, esophageal cancer, lung cancer, stomach cancer, colon cancer, and rectal cancer.
Fourth, eat more starchy foods. Eat 600 grams -800 grams of cereals, beans, roots and other foods every day, have the role of prevention of colon cancer, rectal cancer, breast cancer, pancreatic cancer.
Fifth, no amount of alcohol. Frequent drinking increases the risk of throat cancer, esophageal cancer, primary liver cancer, colon cancer, rectal cancer, and breast cancer.
Sixth, vegetable oil (including peanut oil, soybean oil, sesame oil, rapeseed oil, etc.) limited consumption, 20 grams per person per day - 30 grams (ie two or three tablespoons); moderate consumption of foods containing monounsaturated fatty acids, such as olive oil, tuna Etc.; During the cooking process, avoid excessive heating of animal foods and vegetable oils (including excessive cooking temperatures, long heating times, etc.).
Seven, eat less salt. Limit the intake of preserved foods and control the use of cooking salt and seasoning salt. The daily salt intake per person should be less than 6 grams.
8. Do not eat food that is stored at room temperature for too long and may be contaminated with mycotoxins. Don't eat scorched foods, avoid burning meat and fish when roasting fish or roasting meat. Fish, meat and bacon grilled directly on the fire can only be consumed occasionally.
First, diversification of food, mainly plant foods, accounting for more than two-thirds of each meal is appropriate. Plant foods should have more vegetables, fruits, beans, and rough-processed cereals. Eat less or not eat foods rich in saturated fat and cholesterol. Red meat (such as beef, pork, etc.) intake should be less than 90 grams per day. It is best to replace red meat with fish, poultry, etc.; limit high-fat foods, In particular, the intake of animal fat, select the appropriate vegetable oil, and control the dosage; do not eat or eat less fried, fried foods.
Second, control the diet to avoid being too light or too heavy. Being overweight or obese can increase the risk of endometrial cancer, breast cancer, kidney cancer, and bowel cancer. At the same time also insist on physical exercise. Every day, about one hour of brisk walking or similar exercise should be performed. If physical conditions permit, at least one hour of vigorous exercise is performed every week.
Third, eat 5 or more vegetables and fruits every day. Eating 500-700 grams of vegetables and fruits a day can reduce the risk of developing gastric cancer by 20%, especially oral cancer, nasopharyngeal cancer, esophageal cancer, lung cancer, stomach cancer, colon cancer, and rectal cancer.
Fourth, eat more starchy foods. Eat 600 grams -800 grams of cereals, beans, roots and other foods every day, have the role of prevention of colon cancer, rectal cancer, breast cancer, pancreatic cancer.
Fifth, no amount of alcohol. Frequent drinking increases the risk of throat cancer, esophageal cancer, primary liver cancer, colon cancer, rectal cancer, and breast cancer.
Sixth, vegetable oil (including peanut oil, soybean oil, sesame oil, rapeseed oil, etc.) limited consumption, 20 grams per person per day - 30 grams (ie two or three tablespoons); moderate consumption of foods containing monounsaturated fatty acids, such as olive oil, tuna Etc.; During the cooking process, avoid excessive heating of animal foods and vegetable oils (including excessive cooking temperatures, long heating times, etc.).
Seven, eat less salt. Limit the intake of preserved foods and control the use of cooking salt and seasoning salt. The daily salt intake per person should be less than 6 grams.
8. Do not eat food that is stored at room temperature for too long and may be contaminated with mycotoxins. Don't eat scorched foods, avoid burning meat and fish when roasting fish or roasting meat. Fish, meat and bacon grilled directly on the fire can only be consumed occasionally.