چکیده مقاله
About one third of cancer deaths are occurring in the world It is related to nutritional factors, physical activity and mental state of the patient Cancer will be caused by internal and external factors These factors independently or together will create the carcinogenic pathway Although all cancers cause malfunction of genes effective in cell growth and division, only about 5% of cancers are related to hereditary factors, so in the case of non smokers, changes in diet, physical activity and weight control the most important modifiable factors in reducing the risk of cancer Genetic predisposition, environmental factors such as smoking, exposure to cigarette smoke, air pollution, exposure to intense sunlight and contaminated dietary components such as pesticides and poisons, preservatives, additives and diets rich in Fat, red meat, processed foods, diets without vegetables and fruits, and wrong lifestyles, inactivity can play an important role in causing various types of cancer Increased consumption of energy dense foods that contain large amounts of fat, oil, and sugar increases the risk of developing certain cancers Some chemicals, pesticides, poisons and additives and even contaminants that accidentally enter food can be strong carcinogens A high prevalence of esophageal and stomach cancers is observed in areas that use salted, smoked rice and smoked fish, etc , nitrated sausage, sausage foods Consuming large amounts of fat increases the risk of colon, breast and kidney cancer High fat diets, especially those of animal origin, such as red meat, eggs, and dairy products with high amounts of fat and cholesterol, increase the risk of various cancers Many studies show that high fat intake increases the risk of breast cancer, especially in postmenopausal women A positive correlation has been observed between the prevalence of all types of cancers and obesity, especially in the case of breast cancer Grilling and overcooking these foods creates compounds called aromatic heterocyclic aromatics, some of which may be carcinogenic Red meats such as veal, lamb and meat products, if consumed regularly and in large quantities, may increase the risk of colon, rectal, pancreatic, breast, prostate and kidney cancer The World Cancer Research Association recommends consuming less than 80 grams of red meat per day Method:The current review by searching in reliable books and useful databases such as Scopus, Elsevier, PubMed, Science Direct, Google Scholar, Mag Iran, Iran Dog, Iran Medex in the years 2013 to 2023 with keywords such as lifestyle, cancer , women's cancers, breast cancer, nutrition, exercise, stress, tobacco, pesticides and toxins were done Findings:Some foods may contain substances that prevent various cancers The basic components of the diet in the prevention of cancers are:Antioxidants: Antioxidants found in various food sources can have a protective effect against cancers Antioxidants play an important role in preventing all types of cancers by reducing free radicals in the body Free radicals are a very active chemical component that contain one or a number of unpaired electrons that naturally play an important role in the respiratory and oxidation systems and the immune system But excessive activity, or excessive amounts of them, can harm the body and destroy different tissues of the body Antioxidants naturally prevent their excessive activity Antioxidant substances include: selenium, carotenoids, vitamin C, vitamin E, which prevent damage to cells and tissues and can prevent changes in malignant cells
نویسندگان
Hamideh khademjafari
Department of midwifery, Nursing & Midwifery sciences Development Research Center,Najafabad Branch, Islamic Azad University, Najafabad, Iran
Nasim khademi
Department of midwifery, Nursing & Midwifery sciences Development Research Center,Najafabad Branch, Islamic Azad University, Najafabad, Iran
شیوه ارجاع
khademjafari, Hamideh and khademi, Nasim,1402,Investigating the relationship between lifestyle factors and incident cancer in women,The 13th International Conference on Health, Treatment and Health Promotion
ارائهشده در
مجموعه مقالات سیزدهمین کنفرانس بین المللی بهداشت، درمان و ارتقای سلامت12 خرداد 1402