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[ Ana Sayfa | Editörler | Danışma Kurulu | Dergi Hakkında | İçindekiler | Arşiv | Yayın Arama | Yazarlara Bilgi | E-Posta ] |
Fırat Tıp Dergisi |
2017, Cilt 22, Sayı 1, Sayfa(lar) 001-007 |
[ Turkish ] [ Tam Metin ] [ PDF ] |
Nutrition and Cancer |
Burçin AYGÜN ÇEVİK1, Edibe PİRİNÇCİ2 |
1Halk Sağlığı Müdürlüğü, Elazığ, Türkiye 2Fırat Üniversitesi Tıp Fakültesi, Halk Sağlığı Anabilim Dalı, Elazığ, Türkiye |
Today, it is possible to diagnose more patients with cancer thanks to increased facilities for diagnosis and the provision of more common public
health services. The frequency of cancer cases is also influenced by the fact that people are exposed to carcinogens more due to developed technology.
This study will examine the effects of nutrition, an environmental factor, on cancer and investigate the mechanisms by which the influential
foods cause cancer. Cancer mortality rate is high, which makes this issue even more important. It is accepted that the environmental factors have a
share of 80% to 90% in the development of all types of cancer. Proper body weight should be provided and protected. Vegetables and fruit should be
consumed. Processed red meat consumption should be limited. Frying oil should not be used long-term. Nutritional recommendations are important
for protection against cancer. However, there is need for further research on nutrition and cancer.
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[ Turkish ] [ Tam Metin ] [ PDF ] |
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