The role of diet and nutrition in cancer survival and disease control has been a matter of research and debate for many decades. Essentially, dietary roles are mainly directed at improving overall health, supporting the immune system, and reducing or eliminating inflammation.
Today, the topic of dietary changes and the survival of cancer patients has been heavily studied in many oncology and cancer care centers.
In 2021, High-quality research was published exploring the impact of nutritional changes on cancer survivors. According to this research, a systematic review of many research articles revealed that higher consumption of isoflavone-rich foods (such as Soybeans, Chickpeas, fruits, and nuts), for cancer survivors resulted in lower overall mortality rates and cancer recurrences among the studied populations. Patients with breast cancer, lung, prostate, colorectal cancers, and gliomas were included.
Of these studies, two of them were focused on the role of high Lignan diets (which is present in whole grains, such as Buckwheat, Flaxseeds, and Oats), in patients with Colorectal Cancer and Gliomas and they found a higher rate of cancer-specific survival among these patients.
For full Information about this research, you can refer to this link https://pubmed.ncbi.nlm.nih.gov/32632445/
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