Cancer-Preventing Benefits of the Traditional Asian Diet
By Sharon Brock, UCSF Today | October 31, 2006
Studies show that Asian populations have a lower incidence of chronic diseases, such as cancer, than their Western counterparts. One such study, by the National Cancer Institute, found that whites had a 65 percent higher rate of cancer mortality than Asian-Pacific Islanders from the years 1998 to 2002.
UCSF Cancer Resource Center nutritionist Sarah O'Brien, MS, RD, says diet and lifestyle are key factors in cancer prevention, with genetics playing a secondary role. O'Brien discussed a study that investigated the relationship between the westernization of culture across the globe and a parallel increase in cancer in Asian countries.
When determining which foods have cancer-preventing potential, O'Brien takes a big-picture approach and looks at dietary patterns of Asian populations over time.
UCSF Cancer Resource Center nutritionist Sarah O'Brien, MS, RD, says diet and lifestyle are key factors in cancer prevention, with genetics playing a secondary role. O'Brien discussed a study that investigated the relationship between the westernization of culture across the globe and a parallel increase in cancer in Asian countries.
When determining which foods have cancer-preventing potential, O'Brien takes a big-picture approach and looks at dietary patterns of Asian populations over time.
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