What are some dietary factors that increase and decrease an individual's risk for cancer?
What will be an ideal response?
Factors that increase risk: Low intake of antioxidants, high-fat intake, high-nitrate intake, increased alcohol consumption (specifically oral cancer), high red meat and processed meat consumption. Factors that decrease risk: high-fiber intake, high- intake of fruits and vegetables, antioxidants such as vitamins E and C, beta carotene, and selenium, plant components such as isoflavonoids and lignins, dietary vitamin D and milk products, cruciferous vegetables, such as cabbage, brussels sprouts.
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Which of the following can trigger nausea and vomiting?
a. Migraine b. Peristalsis c. Ginger root d. Granisetron HCl
An expected benefit of the changeover from ICD-9-CM to ICD-10-CM is fewer coding and billing errors.
Answer the following statement true (T) or false (F)
Which type of film is used to copy a radiograph?
duplicating film x-ray film screen film nonscreen film
Microalbumin is a smaller molecule of albumin.
Answer the following statement true (T) or false (F)