1. NUTRITION AND PROSTATE CANCER
CHRIS STUBBINGS

2. IMPROVING DIET INFORMATION COMES FROM PENNY BROHN
GROWING RECOGNITION THAT NUTRITION IS IMPORTANT FOR GENERAL
HEALTH AND WELL BEING
STRONG EVIDENCE SUPPORTS THE VEIW THAT DIET IS AN IMPORTANT RISK FACTOR FOR CANCER. (WORLD CANCER RESEARCH FUND 1997)
POSITIVE LIFESTYLE CHANGES ,SUCH AS IMPROVING DIETARY CHANGES CAN PROVIDE PEOPLE WITH A SENSE OF CONTROL.

3. BENEFITS OF HEALTHY EATING
RESEARCH INDICATES THAT HEALTHY EATING CAN BE BENIFICIAL FOR PEOPLE LIVING WITH CANCER.
BENEFITS MAY INCLUDE A REDUCTION IN SYMPTOMS AND TREATMENT SIDE EFFECTS.
HEALTHY CAN ALSO HELP PREVENT OTHER CONDITIONS THATV CANCER SURVIVORS MAY BE PRONE TO SUCH AS OBESITY, DIABETES, HEART DISEASE AND OSTEOPOROSIS.
OTHER BENEFITS CAN BE ENHANCED PSCHOLOGICAL AND EMOTIONAL WELL BEING.

4. POOR DIET CAN LEAD TO IMBALANCE AND DISEASE
BLOOD SUGARS RISE ABOVE NORMAL LEVELS
THIS IS FOLLOWED BY OVER EXCRETION OF INSULIN AND ACCELERATED PRODUCTION OF UNHEALTHY TRIGLYCERIDES
THIS MAY RESULT IN CHRONIC DISEASE

5. THE BRISTOL APPROACH TO HEALTHY EATING
CORE BELIEF THAT PEOPLE ARE HEALTHIEST WHEN THEY FOLLOW A DIET COMPOSED OF FOODS IN THEIR MOST NATURAL STAE
ENCOURAGE PEOPLE TO EAT A WHOLE FOOD DIET BASED ON FRESH, UNPROCESSED FOODS.
ORGANIC FOODS HAVE ADVANTAGE OF HAVING LOWER LEVELS OF POTENTIALLY HARMFUL CHEMICALS RESIDUES
CAN BE EXPENSIVE AND SHOULD NOT REUCE LIMIT YOUR DIET TO AVAILABILITY OF ORGAN PRODUCE AND COST.
A WIDE VARIETY OF WHOLE FOODS IS PREFERRABLE.

6. THE HEALTHY EATING PLATE
A DIET BASED ON PRIMARILY ON PLANT FOODS
VEGATBALES
FATS
HERBS
PROTEIN FOODS
STARCHY CARBOHYDRATES

7. VEGATABLES and FRUIT
RECOMMEND AIM FOR 8-10 PORTIONS OF FRUIT AND VEG PER DAY
CHOOSE A VARIETY AND RANGE OF COLOURS
UK GOV RECOMMENDS 5 PER DAY
PENNY BROHN CHOOSE HIGHER PROTIONS DUE TO STRENGTH OF EVIDENCE FOR THE BENEFITS REGARDING PREVENTION OF CANCER.
SIMPLE WAY TO ESTIMATE PORTION SIZE IS TO WORK OUT AMOUNT THAT FITS IN TO YOUR CUPPED HAND

8. WHOLE GRAINS
WHOLE GRAINS PROVIDE BODY WITH IMPORTANT NUTRIENTS, IN PARTICULAR
FIBRE, THE B VITAMINS AND VITAMIN E, A RANGE OF MINERALS AND ESSENTIAL FATS.
RECOMMENDATIONS: EAT A VARIETY OF WHOLE GRAINS INCLUDING SOME THAT ARE MORE UNUSUAL SUCH AS QUINOA,MILLET, BARLEY, BUCKWHEAT & RYE AS WELL AS THE COMMOMN WHEAT, RICE AND OATS.

9. PULSES PULSES, ALSO KNOWN AS LEGUMES, INCLUDING BEANS,LENTILS & PEAS
RELATIVELY HIGH PROTEIN CONTENT COMPARED TO OTHER PLANT FOODS
GOOD SOURCE OF FIBRE, MINERALS,VITAMINS & PHYTOESTROGENS
PHYTOESTROGENS AS PART OF A BALANCED DIET MAY HAVE POSITIVE BENEFITS FOR THE BODY SUCH AS REGULATING CERTAIN HORMONES
RECOMMENDATION: USE A VARIETY OF PULSES THAT ARE COOKED OR PROUTED. MINIMISE BEANS IF YOUR DIGESTIVE SYSTEM IS DELICATE

10. PROTEIN FOODS
PROTEIN HAS MANY VITAL ROLES IN THE BODY, INCLUDING SUPPORT OF THE REPAIR FUNCTIONS
RECOMMENDATIONS: BE SURE TO INCLUDE PROTEIN AT MEAL. ANIMAL PRODUCTS 5-6 TIMES A WEEK
ANIMAL PRODUCTS ARE GOOD SOURCES OF PROTEIN AND THOSE RECOMMENDED ARE WHITE MEAT, FISH AND EGGS.
PLANT SOURCES OF PROTEIN INCLUDE PULSES,NUTS,SEEDS AND HIGH-PROTEIN GRAINS SUCH AS QUINOA

11. HEALTHY FATS
SOURCE OF HEALTHY FATS, ESSENTAIL OMEGA 3 AND OMEGA 6 FATS, INCLUDES VEG OILS (IDEALLY EXTRA VIRGIN OR COLD pressed oils) nuts, seeds and green leafy vegetables.
RECOMMENDATIONS: OLIVE OIL, NUT & SEED OILS.
OILY FISH ARE GOOD SOURCE OF ESSENTIAL OMEGA 3 FATS
BUTTER IS IS HIGH IN SATURATED FAT, HOWVER, IS SUPERIOR TO ANT TYPE OF MARGARINE, LOW FAT SPREAD OR SPREADABLE BUTTER MAY CONTAIN FATS. USE MODERATE SPREADING OF BUTTER.

12. HERBS AND SPICES
Herbs & spices are a rich source of phyto-nutrients with powerful health-enhancing properties including antioxidant & anti-inflammatory activity
Recommendation: use a variety of herbs &spices on a daily basis.
Eg: garlic, ginger, chilli,tumeric,rosemary & thyme. Fresh & dried herbs in salads & cooked dishes. Herbal teas are recommended

13. WATER
To optimise health it is important to stay well hydrated & drinking water regularly throughout the day is the best way.
Recommendation: adult litres per day.
Minimise sugary drinks, fruit juice and caffinated drinks and alcohol.

14. FOODS TO EAT IN ABUNDANCE
Vegetables
Whole grains
Pulses
Protein foods
Healthy fats
Herbs and spices
Water
Recommendations: small portion of red meat (palm of the hand) for those with prostate cancer minimise intake of dairy products . Plenty of calcium such as leafy green veg, pulses, nuts,& seeds.

15. FOODS TO EAT IN MODERATION
Red meat
Dairy products
Caffeine
Soya products
Recommendations: if possible choose herbal teas & cereal based coffees that are caffeine-free

16. FOOS TO EAT IN MINIMAL AMOUNTS
Refined grains and sugars
Damaged fats
Processed meats
Barbequed or griddled foods
Salt
Alcohol

17. HEALTHY WEIGHT
Scientific evidence shows that maintaining a healthy weight can support the health of those living with cancer.
A plant based diet may encourage weight loss in those who are overweight, particularly if combined with regular physical activity