Download Talks on link of rice, bread, noodle to cancer

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POSTRENDY NATURAL HEALTH | Talks on link of rice,
bread, noodle to cancer
How diet with high glycemic index, arsenic increases risk of chronic diseases, by researchers
Rice, bread and noodles have become the commonest meals eaten almost everyday by most Nigerians.
But recent studies found that these carbohydrates with high glycemic index are responsible for the rising cases
of obesity, diabetes, hypertension, kidney damage and cancer.
A study published in the journal Cancer Epidemiology, Biomarkers & Prevention investigated the potential
link between glycemic index and lung cancer revealed a 49 per cent increase in risk among people
A study published in the journal Cancer Epidemiology, Biomarkers & Prevention investigated the potential
link between glycemic index and lung cancer revealed a 49 per cent increase in risk among people consuming
rice, white bread and noodles.
Lead study author, Dr. Stephanie Melkonian, of University of Texas MD Anderson Cancer Centre, United
States (U.S.), said: “We observed a 49 per cent increased risk of lung cancer among subjects with the highest
daily GI compared to those with the lowest daily GI.
“Diets high in glycemic index result in higher levels of blood glucose and insulin, which promote perturbations
in the insulin-like growth factors (IGFs).
“Previous research suggests increased levels of IGFs are associated with increased lung cancer risk. However,
the association between glycemic index and lung cancer risk was unclear.”
The researchers surveyed 1,905 patients newly diagnosed with lung cancer and compared the results with
2,413 healthy individuals.
Senior study author, Dr. Xifeng Wu, said: “The associations were more pronounced among subjects who were
never smokers, diagnosed with squamous cell carcinoma or had less than 12 years of education.
“This suggests that it is the average quality, instead of quantity, of carbohydrates consumed that may modulate
lung cancer risk.”
Wu added: “The results from this study suggest that, besides maintaining healthy lifestyles, such as avoiding
tobacco, limiting alcohol consumption and being physically active, reducing the consumption of foods and
beverages with high glycemic index may serve as a means to lower the risk of lung cancer.”
The glycemic index or glycaemic index (GI) is a number associated with a particular type of food that
indicates the food's effect on a person's blood glucose (also called blood sugar) level. A value of 100 represents
the standard, an equivalent amount of pure glucose.
According to Wikipedia, foods with high GI from 70 and above include: glucose (dextrose, grape sugar), high
fructose corn syrup, white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes,
extruded breakfast cereals, maltose, maltodextrins, sweet potato (70), white potato (83).
However, diets high in fruits and vegetables may decrease risk, while increased consumption of red meat,
saturated fats and dairy products have been shown to increase lung cancer risk.
Foods with low GI include: fructose; beans (black, pinto, kidney, lentil, peanut, chickpea); small seeds
(sunflower, flax, pumpkin, poppy, sesame, hemp); walnuts, cashews, most whole intact grains
(durum/spelt/kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches,
strawberries, mangos); tagatose; mushrooms; chili pepper.
Also, the United States Food Standards Agency (FSA) has called on consumers to avoid eating instant noodles,
as it is harmful to health. Studies have shown that high sodium consumption is linked to a variety of diseases
such as hypertension, heart disease, stroke, cancer and kidney damage.
A food dye and wax is just one of many ingredients/chemicals linked to cancer has been found in instant
noodles. Instant noodle is a highly processed food that lacks nutritive value. Every single serving of instant
noodle is high in carbohydrates, sodium and other food additives, but low on essential elements such as fibre,
vitamins and minerals.
Instant noodles have, acid regulators, flavour enhancers, thickeners, humectants, colours, stabilizers, antioxidants, emulsifiers, flour treatment agents, preservatives and anti-caking agents which are sodium additives.
High-sodium foods cause hypertension, heart disease, stroke, cancer, kidney damage and other health
problems.
Meanwhile, billions of people eat rice daily, but it contributes more arsenic to the human diet than any other
food. Conventionally grown in flooded paddies, rice takes up more arsenic (which occurs naturally in water
and soil as part of an inorganic compound) than do other grains.
High levels of arsenic in food have been linked to different types of cancer, and other health problems.
The International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) classifies
arsenic and inorganic arsenic compounds as “carcinogenic to humans”, based on evidence from human studies
that it can cause cancer of the lung, bladder, and skin.
But researchers have found cooking rice by repeatedly flushing it through with fresh hot water can remove
much of the grain's stored arsenic — a tip that could lessen levels of the toxic substance in one of the world's
most popular foods.
Also, Natural News claims that over 80 per cent of popular bread brands contain cancer-causing chemicals. A
food additive used in bread called potassium bromate has been shown to cause cancer in laboratory animals.
A testing of products in India found potassium bromate in 84 per cent of 38 popular brands of bread, buns,
pizza crusts and other baked goods.
Potassium bromate has already been banned in numerous countries, including the entire Nigeria, European
Union (EU), the United Kingdom (U.K.), Canada, China and Brazil.
However, another study published in International Journal for Cancer disagrees that regular consumption of
rice, bread, noodles and other high GI foods increases cancer risk.
The researchers found that long-term consumption of total rice; white rice or brown rice was not associated
with risk of developing cancer.
Another study published in British Journal of Cancer concluded: “Our findings suggest that the consumption
of rice does not have a substantial impact on the risk of colorectal in the Japanese population.”
Also, a new study from the Harvard School of Public Health, United States, shows people who eat lots of
white rice may significantly raise their risk of developing type 2 diabetes.
The study was published in the British Medical Journal.
Harvard researchers analyzed four earlier studies on white rice consumption that involved more than 352,000
people from China, Japan, U.S., and Australia, who did not have diabetes. The researchers found after followup periods that ranged from four to 22 years, that almost 13,400 people had type 2 diabetes.
People who ate the most rice were more than 1.5 times likely to have diabetes than people who ate the least
amount of rice. What's more, for every 5.5 ounce (155.9 grammes/0.1559 kilogrammes) serving of white rice –
a large bowl – a person ate each day, the risk rose 10 percent.
“This applies for both Asian and Western cultures, although due to findings suggesting that the more rice eaten
the higher the risk, it is thought that Asian countries are at a higher risk,” the researchers wrote.
Post date: 2017-01-26 12:13:11
Post date GMT: 2017-01-26 11:13:11
Post modified date: 2017-01-26 12:13:11
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