Higher Intake of Fruits and Vegetables Lower Risk of Bladder Cancer

University of Hawaii Cancer Center Researcher Song-Yi Park, PhD, along with her colleagues, recently discovered that a greater consumption of fruits and vegetables may lower the risk of invasive bladder cancer in women.

The investigation was conducted as part of the Multiethnic Cohort (MEC) Study, established in 1993 to assess the relationships among dietary, lifestyle, genetic factors, and cancer risk. Park and her fellow researchers analyzed data collected from 185,885 older adults over a period of 12.5 years, of which 581 invasive bladder cancer cases were diagnosed (152 women and 429 men).

After adjusting for variables related to cancer risk (age, etc.) the researchers found that women who consumed the most fruits and vegetables had the lowest bladder cancer risk. For instance, women consuming the most yellow-orange vegetables were 52% less likely to have bladder cancer than women consuming the least yellow-orange vegetables. The data also suggested that women with the highest intake of vitamins A, C, and E had the lowest risk of bladder cancer. No associations between fruit and vegetable intake and invasive bladder cancer were found in men.

"Our study supports the fruit and vegetable recommendation for cancer prevention, said Park. "However, further investigation is needed to understand and explain why the reduced cancer risk with higher consumption of fruits and vegetables was confined to only women."

Tips for cleaning fruits and vegetables are naturally

Tips for cleaning fruits and vegetables are naturally - You certainly know that washing fruits or vegetables with water alone is not enough to eliminate chemicals attached to them. But whether vegetable washing liquid packaging safely used?

If you are often alarmed when using cleaning fluid packaging, now you can use natural ingredients to wash vegetables and fruits. Here are some tips provided by Baeet in the Kitchen for cleaning fruits and vegetables naturally.

1. Make sure you clean the sink. If not, use a large bowl or pan to wash fruits and vegetables.

2. Enter the fruits or vegetables to be washed, then add cold water. Do not put too much fruit or vegetables so there is a gap to clear.

3. Add 1-2 cups of white vinegar, then let stand until 10-15 minutes. After that, wash fruits and vegetables thoroughly.

This method can be used for all kinds of vegetables and fruits. If you rinse it with clean, there would be no remaining vinegar taste. When cleaning the fruit, you can gently rubbing them with the hands.

For green vegetables such as lettuce, usually only soaked for one to two minutes, then rinsed. After being washed, should you drain it, because if left wet, lettuce will quickly rot. Lettuce leaf through until slightly dry before storing.

While the fruit is slightly soft fruit such as strawberries or other berries, use one cup of vinegar, then turn around in the water and do not rub. Soak for five minutes, then drain the water. After that, rinse them one by one.

Besides eliminating bacteria, wax, and pesticides that exist on the skin of fruit and vegetables, berry fruit vinegar also helps last longer. Drain the berries first before saving.

You can also clean the fruits and vegetables with sprays. Mix three parts water and one part vinegar. After that sprayed on fruits and vegetables, and rinse thoroughly. Good luck!

Importance Usage Of Fruits

* Fruits should be taken in an empty stomach, not as dessert

  after the meal as it is often done.

* If you eat fruit like that, it will also serve a major role to detoxify

  your system, supplying you with great deal of energy and weight loss.

* Just eat fruits and drink fruit juice throughtout three days and you will

  notice how radiant you look.

* Graying hair, balding, nervous outburst, dark circles under the eyes

  all these will not happen if you take fruits in an empty stomach.

* Eating the pulp or whole fruit is far better than drinking the juice as

  the fiber is good for you.

Behind the dangers of unhealthy Vegetables and Fruits

Fruits and vegetables are sources of vitamins and minerals are always recommended in the daily menu. However, behind the health benefits, a number of vegetables and fruit that could potentially be toxic harm health.

Professor Ahmad Sulaiman, food safety and nutrition expert from Bogor Agricultural University, said the potential was not separated from the contamination of agricultural chemicals, such as pesticides, exceeds the threshold of reasonableness.

He mentioned two types of pesticides commonly contaminate fresh food products. First, the systemic nature or has spread to all parts of vegetables and fruits. Second, the only contaminate foodstuffs so that the surface can still be overcome by washing or eliminate skin.

"If systemic difficult to remove," said the man who also served as Vice Chairman of the Association of Concerned Citizens for Food Safety, in the event Nutritalk Sari Husada Fulfillment Micro Nutrition, Children Todays Greatest Challenge, Jakarta, Thursday, October 13, 2011.

He calls most of fresh foods at high risk of containing residues of pesticides are apples, pears, peaches, grapes, green beans, tomatoes, strawberries, spinach, peppers, melons, lettuce and a variety of juices. Fresh fruits and vegetables tend to contain residues soft skinned more than thick-skinned fruits and vegetables or shellfish.

"But it is also wary skinned fruits such as longan, do not get used to bite the skin to open, because of the tendency longan unwashed skin while potentially saving pesticide residues," he said.

Exposure to pesticides in the human body can lead to various health problems such as long-term memory disorders, leukemia, motor disorders, and miscarriages. Pesticide groups can even trigger demaskulinisasi antiandrogenik that disrupt male hormones. Men who have this condition will tend to be feminine and can experience genital reduction in the long term.

Based on data from the Food and Drug Administration (FDA) in 2010, chemical contamination ranks third as the causative agent of food poisoning which is equal to 19.13. The first sequence is occupied microbiology.
Fruits and vegetables are sources of vitamins and minerals are always recommended in the daily menu. However, behind its benefits, some vegetables and fruits could potentially be harmful body toxins.

Professor Ahmad Sulaiman, food safety and nutrition expert from Bogor Agricultural University, said the potential was not separated from the contamination of agricultural chemicals, such as pesticides, exceeds the threshold of reasonableness.

He mentioned two types of pesticides commonly contaminate fresh food products. First, the systemic nature or has spread to all parts of vegetables and fruits. Second, the only contaminate foodstuffs so that the surface can still be overcome by washing or eliminate skin.

"If systemic difficult to remove," said the man who also served as Vice Chairman of the Association of Concerned Citizens for Food Safety, in the event Nutritalk Sari Husada Fulfillment Micro Nutrition, Children Todays Greatest Challenge, Jakarta, Thursday, October 13, 2011.

He calls most of fresh foods at high risk of containing residues of pesticides are apples, pears, peaches, grapes, green beans, tomatoes, strawberries, spinach, peppers, melons, lettuce and a variety of juices. Fresh fruits and vegetables tend to contain residues soft skinned more than thick-skinned fruits and vegetables or shellfish.

"But it is also wary skinned fruits such as longan, do not get used to bite the skin to open, because of the tendency longan unwashed skin while potentially saving pesticide residues," he said.

Exposure to pesticides in the human body can lead to various health problems such as long-term memory disorders, leukemia, motor disorders, and miscarriages. Pesticide groups can even trigger demaskulinisasi antiandrogenik that disrupt male hormones. Men who have this condition will tend to be feminine and can experience genital reduction in the long term.

Based on data from the Food and Drug Administration (FDA) in 2010, chemical contamination ranks third as the causative agent of food poisoning which is equal to 19.13. The first sequence is occupied microbiology.