Cancer rates have risen significantly during the last hundred years and most of us have been affected by the disease, either directly or indirectly. The underlying processes that trigger cancer involve interactions between our genes and the environment, and our increasingly processed eating habits, are thought to play a substantial contributory role in the rise in cancer rates. Overall, scientists approximate that over a third (37%) of 12 of the most common cancers could possibly be prevented through improved diet, physical exercise and body weight.
A great deal of research has explored the role of diet in the development of cancer but until not long ago the impact of diet on the health of people living with the disease hadn’t been studied to any great degree. Scientific interest in this area is now growing, partially as a result of positive preliminary findings. It appears that healthy dietary modifications in those with cancer can improve treatment efficacy and minimize side effects, improve quality of life, help to prevent disease recurrences and in some instances may improve longevity.
Often times studies and clinical observations indicate that nutritional therapy, together with other effective lifestyle changes, greatly benefits anyone who has been given a cancer diagnosis. This support is designed to work safely along with, and to complement, any conventional cancer treatment – and focuses on reconstructing the body’s defenses and rebalancing the internal environment making it more difficult for cancer cells to thrive.