|
Q: Does diet influence risk of pancreatic
cancer?
A: Researchers note that there is a convincing link
between excess body fat – particularly fat around the waist
– and an increased risk of pancreatic cancer. But we need
more research about the role of particular food choices and their
effect on risk. Although studies are inconsistent, foods that
may offer a protective effect include: fruits (which supply vitamin
C and other antioxidant phytochemicals to protect our cells’
DNA) and foods that supply folate (a B vitamin needed to produce
and repair DNA). Important sources of folate include green leafy
vegetables and dried beans. Limited evidence also suggests that
getting regular physical activity and limiting intake of red
meat – both steps that clearly lower risk of colon cancer
– may also help protect against pancreatic cancer. In addition,
smoking also increases the risk of pancreatic cancers. According
to recent statistics those who smoke are at least twice as likely
to develop pancreatic cancer than nonsmokers, so always avoid
tobacco. |
|
Q: Do the grading levels on beef like
“Prime” or “Choice” tell us anything about
the meat’s nutritional value?
A: These meat grades, assigned by inspectors from
the U.S. Department of Agriculture (USDA), rates beef for its
anticipated tenderness and juiciness based on the animal’s
age and the amount of fat marbled throughout the meat. Prime
beef has the most fat marbling, making it the most tender, but
also the least desirable nutritionally. Most beef you see in
the grocery store is Choice, which has moderate amounts of fat
marbling, but is still quite tender. Select is the healthiest
choice because it has the least fat marbling, but that makes
it less tender. Choosing Select beef can pay off, however, since
it is not only the leanest, but also the least expensive. The
trick is to cook the meat to a safe degree of doneness, but avoid
overcooking it, which can make it dry and tough. In addition
to choosing a grade of meat with less marbling, you can also
select a cut of beef that is naturally leaner. Beef cuts like
the loin, sirloin or round all tend to be leaner than meat from
the ribs or brisket. To further reduce the fat content of beef,
be sure to carefully trim off all visible fat around the exterior
prior to cooking. And always remember: To reduce your cancer
risk, limit your consumption of red meat to no more than 18 ounces
per week.
Q: Does asparagus have compounds that
help protect us from cancer?
A: Asparagus is an excellent source of folate, a B
vitamin necessary to produce and repair our DNA. According to
a major international report on diet and cancer prevention released
by the American Institute for Cancer Research, foods high in
folate may lower risk of cancers of the colon, pancreas and esophagus.
Asparagus also provides vitamin C and beta-carotene, two compounds
that may offer additional cancer protection. In addition, you’ll
find potassium, which helps control blood pressure, and vitamin
B-6, needed for a properly functioning immune system and production
of red blood cells. Note, however, that many of these nutrients
are water-soluble. To preserve the nutritional value, don’t
cook asparagus in a big pot of boiling water. For optimum nutrition
and taste, bake, grill or lightly steam your asparagus. |
