תזונה בריאה ללא תוספים

Eating Healthy During The Holidays 06 Nov 2006 With the holidays just around the corner, food temptations abound on dinner tables across the country. Although this is a common time when people end up straying from their healthy diet, it is possible to enjoy great tasting low-calorie meals. Keeping portions under control can prevent the annual weight gain many Americans suffer between Thanksgiving AND New Year's Day. According to Sally Scroggs, M.S., a registered dietician in the Cancer Prevention Center at The University of Texas M. D. Anderson Cancer Center, all it takes is a little self-control AND planning. Scroggs suggests incorporating the following foods into a holiday meal for great taste without the guilt: -- Squash. A half-cup serving of winter squash has an assortment of antioxidants AND phytochemicals, all of which appear to protect against cancer. -- Cruciferous vegetables. Scroggs recommends ditching the ubiquitous green bean casserole in favor of brussels sprouts. "My mother always had them with turkey because she thought the bland meat needed a strong-flavored vegetable to go with it," she says. "They still make me think of the holidays." -- Sweet potatoes. A sweet potato dish, if flavored with orange juice, contains only minimal fat AND sugar AND is high in phytochemicals such as beta-carotene. -- Pumpkin pie. Pumpkin pie can provide a healthful finale to your holiday meal. Pumpkins, one of the winter squashes mentioned above, generally are used in desserts. Season with ginger for additional benefit. A slice of pumpkin pie typically contains 200 calories less than a slice of pecan pie. According to the American Cancer Society, people can reduce their risks of cancer by as much as 30 to 40 percent by making healthier food choices. In fact, some foods actually help protect against certain cancers. Eating a plant-based diet (fruits, vegetables, whole grains AND beans) AND being physically active are the best insurance to reduce the risks of cancer, as well as heart disease AND diabetes. University of Texas M. D. Anderson Cancer Center 1515 Holcombe Blvd., Box 229 Houston, TX 77030 United States http://www.mdanderson.org

J Natl Cancer Inst. 2006 Jul 19;98(14):961-73. Nutritional interventions AND outcome in patients with cancer OR preinvasive lesions: systematic review. BACKGROUND: Dietary modifications AND supplements are used widely by patients with cancer AND preinvasive lesions as an adjunct to standard treatment. Given the widespread use of nutritional modifications AND supplements by such patients AND concerns about the lack of benefit AND possible harm, we conducted a systematic review of randomized controlled trials to examine the effect of nutritional interventions on patients with cancer OR preinvasive lesions. METHODS: We searched electronic databases AND reference lists to locate all eligible trials AND analyzed trial quality. Outcome measures were all-cause AND cancer mortality, disease-free survival, cancer recurrence, second primary cancer, recurrence of a preinvasive lesion, OR progression to cancer. Results of individual trials were combined by use of random-effects meta-analyses. RESULTS: We identified 59 eligible trials, 25 in patients with cancer AND 34 in patients with preinvasive lesions, respectively. Trial quality was generally low; only three trials (two of cancer AND one of preinvasive lesions) had adequate methods for generating the allocation sequence, allocation concealment, AND masking both outcome assessors AND participants. The combined odds ratio (OR) for the effect of a healthy diet-given alone OR with dietary supplements, weight loss, OR exercise-on all-cause mortality was 0.90 (95% confidence interval [CI] = 0.46 to 1.77). There was no evidence of an association between the use of antioxidant (OR = 1.01, 95% CI = 0.88 to 1.15) OR retinol (OR = 0.97, 95% CI = 0.83 to 1.13) supplements AND all-cause mortality. Meta-analyses of all other outcomes did not show clear evidence of benefit OR harm. CONCLUSIONS: The impact of most nutritional interventions cannot be reliably estimated because of the limited number of trials, many of which were of low quality. There is no evidence that dietary modification by cancer patients improves survival AND benefits disease prognosis.