Cancer - 3 Answers
Random Answers, Critics, Comments, Opinions :
1 :
As long as they are not allergic and it’s not on their list of things not to eat it doesn’t matter
2 :
The diet of a person suffering from cancer is of vital importance to their survival. I don't know about shrimp specifically, but the most effective anti-cancer diets are based on raw fruits and vegetables, and disclude most meats, salt rich foods, and processed foods. Here a few links to sites regarding cancer diet: http://www.healthcastle.com/cancerdiet.shtml http://www.gerson.org/
3 :
It makes no damn difference. Good luck.
4 :
Yes. Taking Shrimp is good for Cancer patients as it contain lot of Selenium and Omega-3 Fatty Acids, which gives cancer protection. I stongly recommend all the cancer patients including Colorectal patients to consume Shrimps. Only some people are allergic to Shrimp and they should consult the doctors and take precaution. Shrimp are an excellent source of selenium, providing 64.2% of the daily value for this trace mineral in a 4-ounce serving. Accumulated evidence from prospective studies, intervention trials and studies on animal models of cancer have suggested a strong inverse correlation between selenium intake and cancer incidence. Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells, and to induce their apoptosis, the self-destruct sequence the body uses to eliminate worn out or abnormal cells. In addition, selenium is incorporated at the active site of many proteins, including glutathione peroxidase, which is particularly important for cancer protection. One of the body's most powerful antioxidant enzymes, glutathione peroxidase is used in the liver to detoxify a wide range of potentially harmful molecules. When levels of glutathione peroxidase are too low, these toxic molecules are not disarmed and wreak havoc on any cells with which they come in contact, damaging their cellular DNA and promoting the development of cancer cells. Shrimp also provide omega-3 fats, which have been found to greatly reduce risk of colorectal cancer in a study comparing 1,455 subjects with colorectal cancer to 1,455 matched healthy controls. Those whose diets provided the most omega-3s had a 37% reduction in colorectal cancer risk, compared to those whose diets provided the least. Colorectal cancer risk was 41% lower in those with the highest average intake of EPA, and 37% lower in those whose diets supplied the most DHA. -
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