Cardiovascular Disease and Cancer - Prevent Heart Failure

Tags: cardiovascular disorders, cardiovascular disease, prevent heart failure, cardiovascular problems, heart disease and cancer

Cardiovascular disease and cancer are the two leading causes of death among women in the Philippines.
Heart disease
is responsible for 45 percent of all deaths among women, and nearly 40 percent of all females are expected to develop cancer at some point in their lifetime. A substantial body of research suggests that both heart disease and cancer are strongly related to dietary habits and nutrient status.  Helping women to maintain optimal health with diet and healthy lifestyle choices can have a significant, positive impact on society by reducing the prevalence of disease among women. Recent research demonstrates the cardioprotectiveeffects of several dietary nutrients, including fiber (both soluble and insoluble), antioxidants (vitamins C and E, betacarotene, selenium, coenzyme Q10), folic acid (homocysteine levels are highest among those with low folic acid levels), and essential fatty acids (omega-3 fish oil).21 According to several recent studies, women can lower their risk of heart disease and heart attacks by improving blood lipid and fatty acid profiles with a combination of essential fatty acids derived from fish oils including EPA, DHA, and GLA. Researchers estimate this combination produced a 43 percent risk reduction over a ten-year period.
Breast cancer is the second most common cause of cancer-related deaths in women in the Philippines. Two important environmental risk factors for breast cancer are diet and exposure to xenotoxins.  An estimated 80 percent of cancers are thought to be related to environmental factors; diet alone is estimated to play a role in at least 35 percent of all cancers. It has been estimated that as much as 50 percent of breast cancer might be
prevented by dietary changes. Environmental xenoestrogens—synthetic hormone- mimicking compounds found in certain pesticides, drugs, and plastics— may play a role in the etiology of breast cancer. Women with breast cancer often have higher concentrations of pesticides in their blood and fatty tissue.
Xenoestrogens
accumulate in the fatty tissues of the body and may interact with estrogen receptor sites in the breast, enhancing breast cell proliferation. 
Many epidemiological studies have associated a high-fat, low-fiber diet with an increased risk of developing cancer of the colon, prostate, and breast. A review of the literature also suggests an inverse relationship between the quantity of fresh fruits and vegetables consumed and the incidence of cancer. Fruits and vegetables are rich in fiber, antioxidants, and other plant-derived substances, or phytonutrients, that are believed to have cancer-protective properties.
Fiber is thought to influence hormone levels by facilitating the fecal excretion of estrogen metabolites,
which at high levels can pose a risk for many women.
Fat intake and obesity appear to be primary risk factors associated with cardiovascular disease, diabetes, and endometrial and ovarian cancers. Weight loss plans that support a low-fat, high-fiber diet, stress reduction, and exercise are part of a comprehensive health approach for the prevention of cardiovascular disease
and breast cancer in women.
Other dietary ingredients shown by research to have anticancer properties include soy-based products (tofu, miso, tempeh, soybeans) and cruciferous vegetables (broccoli, cauliflower, brussel sprouts). Soy products contain natural plant phytoestrogens (genistein and daidzen) called isoflavones that play a significant role in the prevention, and possibly treatment, of some hormone-related diseases. These phytonutrients appear to be protective against both breast cancer and prostate cancer.
Asian women, who consume approximately 30 to 50 times as much soy as American women, have low rates of breast cancer.  Cruciferous vegetables are rich in indoles and isothiocyanates. These substances may help in liver detoxification and aid in the removal of carcinogens, and appear to play a role in the prevention of cancer.
According to my research, 40 percent of all cancers could be avoided by changes in lifestyle and diet. I have spent 14 years reviewing 4,500 studies from around the world on nutrition and cancer and compiled a report.
I recommend:
• Choose a predominantly plant-based
diet rich in a variety of vegetables
and fruits.
• Avoid being underweight or overweight, and limit weight gain in adulthood to less than 11 pounds.
• Eat 8 or more servings per day of cereals and grains (e.g., brown rice, whole-grain breads), legumes (e.g.,
lentils, soy), tubers (e.g., potatoes), and roots (e.g., beets).
• Eat five or more servings per day of other fruits and vegetables.
• Limit consumption of white sugar.
• Limit alcoholic drinks.
• Limit intake of red meat to less than 3 ounces a day, if it is eaten at all. In place of red meat, eat fish, poultry, or soy products.
• Limit consumption of fatty foods, particularly those of animal origin.
• Limit consumption of salted foods.Use herbs and spices to season foods.
• Do not eat charred foods.
• Do not smoke or chew tobacco.
*Additional recommendation: Choose organic produce whenever possible.

Tags: cardiovascular disorders, cardiovascular disease, prevent heart failure, cardiovascular problems, heart disease and cancer