Colorectal cancer is one of the major threats to the overall health status of the population. Nevertheless, the etiology of this type of cancer has not been determined so far. Different researches have been carried out to investigate how the consumption of fruit and vegetable can potentially prevent or reduce the risk of cancer, but no significant evidence was found out to prove this association. Soluble fiber has excellent antioxidant properties as it binds and removes toxins (Raman, Ambalam, & Doble, 2015).
In particular, it removes estrogens and estrogen-like substances from the human body; however, the benefit from the consumption of foods containing soluble fiber is revealed in a greater measure for cardiovascular diseases rather than for cancer. Thus, it does not affect the reduction of the risks of colorectal cancer.Food in Reducing Risks and Improving Health Essay
In terms of fiber that comes from whole grain bread or high fiber cereals, it normalizes the bowel motility and prevents constipation and diarrhea. Adding products rich in fiber to the diet can also reduce the risk of diverticulitis (inflammation of the colon), hemorrhoids, gallstones, and kidney stones (Sperling, 2014). Moreover, high consumption of fiber obtained from whole grain food can improve the condition of a person in the case of irritable bowel syndrome. Also, some studies suggest that a diet high in fiber helps reduce acid activity in the stomach.Food in Reducing Risks and Improving Health Essay
The most compelling (though limited) evidence suggests the existence of an association between the consumption of red meat and colorectal cancer. Scientists claim that the ingestion of large amounts of red and processed meat increases the risk of colon cancer (Sperling, 2014). When consuming big amounts of red meat and small amounts of fruits and vegetables, the body may have a lack of folic acid, which also increases the risk of cancer. In general, products such as processed red meat (including bacon, sausages, ham, and canned meat) are the risk factors for colorectal cancer. In particular, any changes to the quality of meat that increase the shelf life and change its taste quality (smoking, canning, adding salt) increase the risk of colon cancer for those consuming such meat.
Some researches on foods such as chips revealed that the potato starch is the same as fast carbohydrates, and the body has to split and convert them into glucose. To do this, the pancreas produces more insulin, which utilizes all carbohydrates. After that, the human body will require more glucose than needed for the normal functioning of the brain (Kliskey, 2014). Manufacturers often add chemical flavor enhancers such as monosodium glutamate to the production of foods, which can also be highly addictive for the human organism. Moreover, fast food reinforces the system of the hypothalamus (Reward System), as a result of which there is a temporary feeling of satisfaction. Habitually, the brain will require constant stimulation by fatty foods; otherwise, the person will constantly feel the negative emotions solely.Food in Reducing Risks and Improving Health Essay
Type 2 diabetes is a chronic, potentially disabling disease, the treatment of which is costly. The disease can cause multiple complications when monitored and treated insufficiently, which poses high risks for the emergence of future families as well as introduces serious challenges to the achievement of national goals of development. Young people who have diabetes will need treatment throughout their lives (Younossi, 2014).
They have an increased risk of developing diseases such as myocardial infarction, stroke, kidney failure, blindness. The severe cases of the disease include failure of the lower extremities, which can result in amputations. These effects can lead to the fact that the level of the population capable of effective working and functioning will fall. The rapid growth in the incidence of diabetes creates additional costs for the health system and the economy.Food in Reducing Risks and Improving Health Essay