Cancer Vitamins, Cancer Supplements, Foods for Complementary Treatment of Cancers

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In fact, high dosage may have an opposite effect and may increase the damage caused by free radicals. High doses of vitamin A can be toxic. It is therefore imperative that you consult your dietitian, doctor or pharmacist before embarking on a high-dose supplement therapy.

A diet high in saturated fat and processed foods is related to the development of some cancers. A diet with greater levels of vitamin D can reduce the risk of breast, colon and prostate cancers.

Increased risk of colon, uterine, prostate and skin cancers are linked to a high-fat diet and obesity. To decrease fat intake choose lean meat; go vegetarian for a few meals a week; and use baking and steaming methods to limit the use of added fats. Increase your fiber intake to speed the excretion process, thus reducing the risk of bowel cancer.

Limit alcohol intake to reduce the risk of cancers of the mouth, larynx, esophagus and liver, as it hinders usage of carotenoids. It can also deplete folates, selenium, thiamin and other B vitamins.

Smoking increases the risk of lung, esophageal, mouth, laryngial, pancreatic and bladder cancers. If you are unable to stop, then eating broccoli or other green-leaf foods, several times a week, may help. The bioflavinoids, monoterpines, indoles, phenolic acids and plant sterols are all beneficial. Sulforophane, abundant in broccoli, is one of the most potent anti-cancer compounds. Low levels of vitamin C are also linked to smoking-related cancers. To combat this, smokers should eat more citrus fruit. Eating more lean meat, grains, cereals, peas and beans, and leafy vegetables can counter the effect of folate and B-complex vitamin depletion.

Eating large amounts of smoked, pickled, cured, fried, charcoal-grilled and processed meats cause a higher level of stomach and esophageal tumors. Smoked foods contain polyaromatic hydrocarbon carcinogens. The salt in pickled foods can damage the stomach. The nitrites in bacon and hot dogs can create nitrosamines. Eating sources of vitamin C and vitamin E reduces its formation.

For antioxidant flavinoids eat apples, berries, broccoli and green cabbage. For protective effects against prostrate cancer eat tomatoes, tomato sauce and tomato paste, which contain lycopene. To stimulate immune system defences eat garlic and onions.

Most fruit and vegetables have multiple cancer-fighting benefits. Nutritionists recommend a variety of foods instead of cancer supplements as the main defence. Eat three different colored vegetables and two types of fruit, daily. Include one citrus fruit and one cabbage family vegetable each day.

Sweetcorn, pears, broccoli, Brussels sprouts, potatoes with skin, carrots, apples, berries, figs, prunes, peas and spinach are best for fiber.

Green leaf vegetables, spinach, orange juice, broccoli, avocado, asparagus and Brussels spouts are best for folates.

Vitamins A, C and E, in conjunction with beta-carotene and lycopene, selenium and coenzyme Q₁₀ can protect against free radicals. The RDA for vitamin A is 600mcg for females and 700mcg for males; for vitamin C it is 40mg for both males and females; Vitamin E has no RDA and you should consult on how much is safe.