Рет қаралды 419,250
The most common cancers are largely linked to our lifestyles. Dietary intake certainly plays a role in the risk. Some foods are convincingly recognized as carcinogenic, others are classified as probable carcinogens, and still others as possible carcinogens. Conversely, certain foods or food groups appear to protect us. One must not forget the increasingly probable role of contaminants in the occurrence of certain cancers.
In this episode of PuMS, we explain the connections between cancer and nutrition, and we assess the dietary factors that seem protective and those that appear to increase risks.
All explanations and practical advice are provided by experts from the PuMS College: Professor Robert Barouki, Manon Clavier, Emmanuelle Kesse, Bernard Srour. With the participation of Professor Serge Hercberg, who indicates whether the Nutriscore can help us reduce our cancer risk.
0:00 Cancer and Nutrition
0:54 The anti-cancer nutrition quiz
2:52 The scientific approach in nutrition
3:48 Beta-carotene, turmeric, antioxidants, and fake news
7:05 Coffee and confounding factors
8:03 Cancer: foods that protect, foods that increase risks
11:38 Alcohol and cancers
13:29 Meat, processed meat, and cancers
14:58 Sugars and cancers
16:40 Ultra-processed foods, Nutriscore, and cancers
18:50 Contaminants and cancers (mycotoxins, dioxins, bisphenols...)
25:00 Should one eat organic for cancer?
31:00 Anti-cancer grocery shopping
34:40 Choosing containers wisely
35:42 Cooking methods
37:55 an "anti-cancer menu"