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Plant-based diets lower the risk of cancer and cholesterol

Dr. Muhammad Hafez Ibrahim

A study from the World Cancer Research Fund and Cancer Research UK UK showed that a vegetarian diet is associated with a reduced risk of cancer when compared to eating meat, including fish. The team of researchers in the Cancer Epidemiology Unit at the University of Oxford set out to assess associations of vegetarians and other diets with the risks of all types of cancer, such as colon cancer, postmenopausal breast cancer, and prostate cancer, and to explore the role of potential mediators between these associations.

(The Oxford University team investigated the relationship between diet and cancer risk by analyzing data from more than British adult collected from UK Biobank. The participants were free of cancer when this data was obtained and based on the nutritional questions that were explained to the participants. The participants were categorized into the following groups:

= Group 1: They eat meat regularly more than 5 times a week.

= Group 2: meat eaters who ate less than 5 times a week.

= Group 3: fish eaters are those who ate fish and plant foods.

= Group 4: Vegetarians and their meals are free of all meat.

After follow-up for 18 years, 54961 a precancerous condition, including 9501 colorectal cancer, 9501 breast cancer after menopause, and 9501 cancer prostate; The study found that compared to people who ate meat regularly, eating less meat, eating fish or vegetarians were all associated with a lower risk of all types of cancer. Postmenopausal vegetarian women were less likely to develop breast cancer, but women who were overweight or obese did not have such an advantage despite being vegetarian, which clearly means that BMI plays a role in cancer. In men, eating fish or being vegetarian is associated with a lower risk of prostate cancer. Other factors, such as smoking and body mass index, may play a role in increasing prostate cancer.

Scientists from France explained that onions and garlic protect against cancer. Where scientists from France at the Sorbonne University studied the properties of onions and garlic and concluded that their enzymes prevent the proliferation of cancer cells and slow down tumor growth. Where scientists have shown that eating 30 grams of garlic per week reduces the risk of colon cancer by 30% and stomach cancer by 50 %. . Scientists reached these conclusions after analyzing the cuisine of the Mediterranean countries with dishes rich in onions and garlic, where the amount consumed by the individual in some areas reaches three kilograms per year. Therefore, residents of these areas rarely get colon cancer compared to the rate of infections in the world.

Also, scientists from Japan’s Kumamoto University announced their discovery of a property of onions that slows tumor growth in ovarian cancer, and tested this on laboratory mice successfully. Scientists have shown that eating onions and garlic slows down the aging process as well. In China, scientists discovered that garlic and onions reduce the level of cholesterol in the blood. It is known that onions and garlic prevent fluid stagnation in the body, prevent infection and relieve pain when suffering from arthritis. the age. Longevity is achieved when a number of serious health risks are reduced, including high cholesterol, high blood pressure, and cardiovascular disease. The decline in physiological functions in the human body is associated with many diseases, such as cardiovascular diseases, neurological diseases, cholesterol and cancer. It was reported that oxidative stress and inflammation mainly contribute to the progression of aging. And this is where the magic of garlic comes into play in helping eliminate or reduce many of these age-related diseases that improve longevity.

Garlic is a plant closely related to leeks and onions. It is one of the most widely purchased herbal supplements used to lower cholesterol levels. Research studies involving both animals and humans indicate that garlic can lower cholesterol levels. And the results of the study are lowering cholesterol if about half a gram or one gram of garlic is consumed daily. In one study published in the British National Health Authority, a further analysis was conducted on garlic as a lipid-lowering agent, and cholesterol is one of the main fats and consists of different parts such as “bad” cholesterol, which is the main fat that causes harmful accumulation and blockage in the arteries.

To determine the effect of garlic on harmful fats, a systematic review was conducted of trials of garlic preparations for at least four weeks. Sixteen trials, with data from 952 people, were included in the analyses. An average difference in total cholesterol reduction was observed between people treated with garlic and those receiving a placebo. The study said that these changes showed a decrease of 30% with garlic treatment compared to what was achieved using placebo alone. The decrease appeared after one month of treatment, with a recommendation to continue eating garlic for at least six months.

High blood pressure is one of the most important factors causing cardiovascular diseases. Studies have found that garlic has a significant effect in lowering blood pressure. Studies show that garlic lowers blood pressure, cholesterol, triglycerides, and homocysteine, boosts immunity, and lowers oxidative stress and inflammation related to anti-aging mechanisms. Scientific evidence indicates that garlic exhibits protective effects against oxidative stress by depleting reactive oxygen species, inflammation, and extending life span. And that garlic contains many bioactive compounds that exert antioxidant and anti-inflammatory effects and that help increase longevity.