Cardiovascular diseases (CVDs) and cancer have a lot in common. They are both on top of the list of the Philippines’ top killer diseases. Both can strike anyone at any age, oftentimes without warning.
If both diseases were food items, you would get them in a “combo,” meaning you can contract them both if you have the following risk factors: smoking, and a daily diet consisting of animal protein and dairy. Smoking even comes with unlimited “side dishes” of other diseases, including bone diseases and hormonal abnormalities.
Here are the magnets:
1Smoking. That little stick of rolled tobacco is solely responsible for the massive number of deaths each year because of its effect on the blood vessels alone.
Dozens of carcinogens are activated when tobacco is lit. According to Neil Nedley, MD, author of “Proof Positive,” of the 4,000 identified chemicals, 43 are known to be carcinogens. Carcinogens are able, in and of themselves, to cause the beginnings of cancer. For this reason, they are sometimes referred to as “cancer initiators.”
Studies show that those between ages 45 and 54 who smoke more than one pack a day increase their risk of a heart attack by over four times. Older smokers increase their risk between 70 and 200 percent, depending on their age. This is revealed by J. E. Fielding in “Smoking: Health Effects and Control.”
Smokers also tend to have reduced bone strength, and thus potentially suffer more fractures, greater risk of back pain and injury, and hormonal abnormalities.
2Animal protein. Cholesterol, found in all animal-based foods (such as meat, poultry, fish, eggs, milk, cheese and yoghurt), has a specific role in heart disease. Choosing lean cuts of meat supposedly to avoid cholesterol is a myth; much of the cholesterol is, in fact, in the lean portion.
Joel Fuhrman, MD, author of “Eat to Live,” says: “Scientific studies provide evidence that animal protein’s effect on blood cholesterol may be significant. This is one of the reasons those switching to a low-fat diet do not experience the cholesterol lowering they expect unless they also remove the low-fat animal products as well.”
Eating meat, poultry and fish increases the risk of contracting ovarian cancer, according to Nedley. High intake of cholesterol has also been linked to an increased incidence of cancer, studies have shown.
Fuhrman adds that “red meat (beef and pork, among others) isn’t the only problem. The consumption of chicken and fish is also linked to colon cancer. A large study examined the eating habits of 32,000 adults for six years, then watched the incidence of cancer for these subjects over the next six years. Those who avoided red meat but ate white meat regularly had a more than 300-percent increase over those who ate no white meat in colon cancer incidence.”
3Dairy. Got milk? Then you’ve got major health concerns on your hands, as well. Cow’s milk has been associated with coronary artery disease, cancer, neurologic diseases, allergies, digestive problems and infectious diseases.
Nedley cites studies that show “one of the very worst proteins that raises blood cholesterol levels is casein, a common milk protein.” All levels of cow’s milk, including skim milk and one-percent milk, contain both casein and cholesterol.
Dr. David de Rose and colleagues at the American Health Foundation examined the international death rates from a variety of cancers. They found that the more milk and meat eaten in a country, the greater the risk of breast cancer.
Contrary to milk advertisements’ claims, only 25 percent of the calcium in cow’s milk is absorbed by the body. Kale, turnip greens, or sesame seeds are better sources. Human milk, although containing less than half the calcium of cow’s milk, is a better source of calcium because of its high absorption.