The Kinds of Foods That Trigger the Emergence of Vulnerable Brain Cancer

As in general, the cause of brain cancer is also unknown. However, there are several things that are suspected to be the cause of why someone is more susceptible to developing glioblastoma type brain cancer. These risk factors are like a genetic mutation, a family history of brain cancer, old age and radiation exposure.

Moldy food

While the food factor, usually a trigger for the onset of brain cancer. Despite its status as the only trigger, but certain kinds of food can not be ignored simply because of its seriousness as a trigger for brain cancer.

As one of the causes of death in the world, cancer is clearly feared by ordinary people. To do prevention early on, you need to know whether you have the risk factors described above. In addition you also have to maintain food intake, because some types of foods are susceptible to trigger brain cancer.

The following are the types of foods that trigger the vulnerable brain cancer:

1. Moldy food

Aflatoxin is a metabolite of several types of mushrooms, one being Aspergillus flavus. This fungus can be parasites on peanuts, tree nuts, and seeds. The danger, animals that eat grains containing the fungus; the flesh will also contain aflatoxin. This also applies for breastfeeding mothers who consume nuts containing aflatoxin, so BREAST MILK containing the fungus can enter the baby's body.

In research conducted by May Beth Terry of Columbia University Mailman School of Public Health, consumption of grain will increase the risk of glioma brain tumour type. Research conducted in this laboratory proves aflatoxin can cause liver cancer in mice, primates, and fish.

2. Alcohol

Alcohol consumption is associated with the incidence of some types of cancer, such as oral cancer, laryngeal cancer, pharyngeal cancer, oesophageal cancer, breast cancer, liver cancer, including cancer of the brain. Cancer risk will increase if the dose of alcohol that is consumed more and more, let alone accompanied the consumption of tobacco.

3. Meat and eggs contaminated waste

Dioxins are associated with the presence of liver cancer, thyroid cancer, cancer of the upper channel indigestion, skin cancer, lung cancer, brain cancer and non-Hodgkin's. Dioxin is actually obtained from food sources contaminated by wastes, medical waste city, melting metals, and chemical manufacturing.  This substance is soluble in fat, so it can be found in foods containing fats such as meat and other farm products like eggs.

In a study conducted by Terry, egg consumption increases the risk of developing cancer of the brain type of glioma. While on the research of Saneei States consumption of meat will increase the risk of glioma brain tumour type.

4. Salted fish and vegetables too salty

Salted fish containing N-nitrosodimethylamine and N-nitroso compounds existing components. Professor Jiankun Hu from the University of New South Wales mentions in his studies, consumption of salted vegetables increases the risk of brain cancer types are glioma and meningiomas.

5. Food that is burnt or smoked

As many as 15 types of polycyclic aromatic hydrocarbons are reported to have carcinogenic effects, or trigger cancer, including Benz [a] anthracene and benzo [b] fluoranthene. Polycyclic aromatic hydrocarbons can be obtained from cigarette smoke, fire smoke, and other fumes. Food sources contaminated with polycyclic aromatic hydrocarbons include foods that are smoked and burned.

Small quantities of polycyclic aromatic hydrocarbons are also found in the oil, coffee and sausages.  Research on the animals proves, aromatic polycyclic hydrocarbons can trigger stomach cancer, lung, liver, uterus, bladder, and skin, to the brain.

6. Food polluted air

Usually food contaminated by polluted air, such as cigarette smoke, fire, smoke and smoke production in industry will cause a higher risk of brain cancer.

The above explanation shows that there are many processed foods (marinated or smoked) and contaminated foods that are prone to trigger cancer. Therefore, as much as possible, consume more fruits and vegetables.

Terry mentions on his research, that the consumption of yellow and orange vegetables, such as squash and carrots, will lower the risk of developing brain cancer type of glioma. Other research by Hu also mentioned the consumption of fresh vegetables (especially Chinese cabbage and onions), fresh fish, and fruit and also lowers the risk of you developing cancer of the brain.

Various types of other vegetables containing vitamin E, calcium, and vitamin C can also make you an alternative healthy intake to avoid brain cancer, whether it's the type of glioma or meningima.

To do prevention as early as possible, you need to identify the risk factors of this disease. In addition to avoid a number of foods that triggers the appearance of this disease. As a step in anticipation of a more uncertain, check with your doctor to do prevention early on.
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