Cancer research has bears out a major effect of diet, not only on cancer prevention, but also on cancer survival.
For example: Breast cancer patients who follow lower-fat diets do tend to live substantially longer. Researchers at the State University of New York in Buffalo tracked the diets of 953 women who had been diagnosed with breast cancer. They then followed them to see who did well and who did not. The results were striking.
The risk of dying at any point in time increased by 40 percent for every 1,000 grams of fat the women consumed per month. To see what this means in practical terms:
If you were to add up all the fat in a typical American diet over the course of a month and compare it to the amount of fat in a low-fat, pure vegetarian diet, the two would differ by approximate 1,500 grams of fat each month. If the study’s findings hold, that would correspond to a 60 percent increased risk of dying at any point in time for patients following a typical American diet.
Several other studies have found much the same thing: Women with breast cancer who eat fattier foods love meats, dairy products, and fried foods, succumb more frequently than do those whose diets are based on the lower-fat choices—vegetables, fruits, whole grains, and beans.
Frightening as this sort of finding may be, it shows us a path toward reducing the need for further treatment and improves the odds of living a life free of the tolls cancer can take.
Similar findings have emerged regarding prostate cancer. Men on healthier diets which rich in vegetables, fruits, and other low-fat foods from plant sources likely to develop cancer in the first place and,if cancer does strike, more likely to survive it.
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