Anon. (2008). Eating hints for cancer Patients: before, during, and after treatment. Web.
This journal outlines the dietary patterns which can be used to reduce the risk of cancer and other diseases. It provides tables of how people should add proteins, ways to add calories, quick easy snacks that help people to gain appetite and also a list of foods and drinks that are easy to chew and swallow. It has a table showing that high fiber foods can reduce constipation and weight loss while low fiber foods increase diarrhea. It also shows tables of full liquid food that help people deal with vomiting and reduce nausea. This journal can be used for research on dietary patterns which assists cancer patients.
Fleischauer, A., Poole, C., & Arab, L. (2000). Garlic consumption and cancer prevention: meta-analyses of colorectal and stomach cancers. American Journal of Clinical Nutrition, 1047-1052.
This article outlines that garlic contains active ingredients that can be used to prevent cancer. It indicates that garlic consumption can eradicate the risk of cancers of the colon, head& neck, stomach, breast, lung and prostate. Garlic can be consumed in many forms- as raw garlic, cooked garlic or both. It shows that high intake of garlic at its both forms offers an extreme reduction of the risks of stomach and colon cancers. This book also indicates that other types of vegetables can reduce the risk of other cancers such as cancer of the larynx and rectum. It can be used for research work.
Koretz, R. (2007). Should patients with cancer be offered nutritional support: does the benefit outweigh the burden?. European Journal of Gastroenterology & Hepatology, 19(5), 379-382.
This book outlines that nutrition is one of the support which can be given to cancer patients. There are two forms of nutritional supports which are explained in this book. Parenteral and enteral are the nutritional supports which are supposed to be provided to patients who are dying due to malnourished states. For cancer patient, preoperative parenteral nutrition has been useful and has also been discussed in this book. This is useful to patients who have attempted a curative surgery for cancer of the upper GIT (gastrointestinal tract) and this is a recommendation to such cancer patients. This book can be used in cancer of the gastrointestinal tract research work.
Lomangino, K. (2008). How strong is the evidence supporting new diet and cancer recommendations? Clinical Nutrition Insight, 34(1), 4-7.
This article recommends that the new dietary patterns can be used to reduce the risk of cancer and other diseases. It shows that vegetables, fruits and other types of foods with low levels of acidity can reduce cancer. Vegetables can be used to reduce the occurrence of stomach cancer and colorectal cancer. This article explains that the vegetables used should be having a pH level which is higher than 7.4 which can overcome the alkalinity level of the dormant cancer cells.
Muenstedt, K., & El-Safadi, S. (2010). Nutritive supplements – help or harm for breast cancer patients?. Breast Care, 5(6), 383-387.
This book explains that micronutrients can be used to prevent and to treat patients with breast cancer. Micronutrients are substances which are not synthesized by the human body but they are needed by the body in small quantities. They are provided by the diet for example iron, zinc, various vitamins and other trace elements. This book outlines in details that premenopausal women who highly take calcium and vitamin D are in a position to reduce breast cancer incidence. This book recommends that normal doses of these micronutrients should be taken by cancer patients to avoid any side effects. This book can be useful to a researcher who is working on how to reduce breast cancer using micronutrients.
Tuma, R. (2010). Analyzing the complex relationship between diet & cancer. Oncology Times, 32(2), 33-36.
This article explains that diet is a modified factor which is risky for cancer. It outlines that about 30% of cancer cases are related to dietary habits. It points out that if diet components which contribute to cancer can be identified they can have an impact in cancer incidence. This article discusses in details some of the important dietary component that can reduce cancer such as omega-3 fats. The article also explains that it is not only the food components that are related to cancer but the genes of an individual.
Vangsness, S. “Alkaline Diets and Cancer: Avoid or Adopt?”
This book outlines how cancer occurs and how alkaline diets can prevent and cure cancer. The body cells take in nutrients, oxygen and take out toxins, and these cells are protected by the body immune system. When an individual’s body is acidic, the immune system is overwhelmed by toxins and the body cells do not carry oxygen and therefore these cells ferment. The book states that cancer cells are usually dormant and at a pH of 7.4 and if the pH is lowered to 8.4 these cells die since these cells cannot live under such a low pH. The book indicates that alkaline diet can fight many diseases including cancer.
Wallach, J. D. & Lan, Ma (1999) Dead Doctors Don’t Lie. California: Wellness Publications, LLC5
This book explains that diseases and other health complaints in human beings and animals are caused by lack of minerals and vitamins. It explains that selenium and copper are the two minerals supplements which should be always provided in the diet. Selenium protects the body from heart diseases and also cancer. It is essential to women since lack of selenium causes cystic fibrosis during expectancy period and therefore it should be provided before pregnancy. Copper protects the body against aneurysm. This book explains that most diseases that human beings suffer from have been eradicated from the farm animals due to supplementation of these minerals. This book is useful for the research of how to eradicate diseases including cancer by natural means.
Weinberg, R. A. (1999). One Renegade Cell How Cancer Begins. New York: Basic Books
This book outlines the basic principles and discoveries which are the basis of cancer research. The book reminds people the importance of studying cancer. It outlines the two key principles on understanding cancer. One of them is genetics in that cancer is caused by distortion of the cells’ DNA which makes the functioning cells to end up being generated in large number and hence causes cancer. This book can be used by researchers who are working on the occurrence of cancer and its therapies.
Williams, M., & Hord, H. (2005). The role of dietary factors in cancer prevention: beyond fruits and vegetables. Nutrition in Clinical Practice, 20(4), 451-459.
This journal explains that cancer is a disease which is caused by uncontrolled cell growth in collaboration with risks of genetic, dietary and environmental factors. It also shows a dietary recommendation of how to reduce specific cancer risks. This journal indicates that the recommended diets do not only reduce the risk of cancer but also other chronic diseases such as cardiovascular diseases. The journal recommends the adoption of the dietary patterns and puts more emphasis on fruits, vegetables, physical exercises, whole grain, low-fat diaries, nuts and legumes.