NEARLY 2,000 new cancer patients registered with the Bank of Cyprus Oncology Centre last year marking a three per cent increase from 2008.
Specifically the number of new cancer cases was 1,858, with an average increase of 155 new patients per month, the Centre said.
Eighty-two per cent of all new cancer cases were Greek Cypriot compared to 81 per cent in 2008 and 84 per cent in 2007.
In 2009, the number of Greek Cypriot patients increased by 66 patients (1,516 new patients compared to 1,450 in 2008), Turkish Cypriot patients increased by 29 (136 compared to 107 in 2008) and third country nationals increased by 11 (53 compared to 42 in 2008). Meanwhile the number of new cases that affected EU citizens was down 48 (153 compared to 201 in 2008).
The number of ‘active’ patients is estimated at 10,000 since in 2009 8,649 patients visited the Centre at least once for some sort of service.
Regarding daily numbers, around 300 to 400 patients visit the Centre every day. During 2009 35 per cent of patients who underwent radiation therapy, 30 per cent who were examined in outpatient clinics, 30 per cent who underwent chemotherapy and 28 per cent who were treated as inpatients were from the districts of Paphos and Limassol. These figures excluded Turkish Cypriot patients, the Centre said.
Experts warned yesterday that too much red meat, white flour and sugar can increase the risk of developing cancer.
According to the Cyprus Dietetic and Nutrition Association (CyDA) cancer can be prevented with the right diet.
CyDA president Eleni Andreou said epidemiological studies have shown that diet has a significant effect on the appearance of cancer.
“Many believe dietary habits are related to 30 per cent of cancers in developed countries and possibly 20 per cent of cancers in developing countries (WCRF 1997). This places nutrition as the second cause of cancer after smoking, which can be prevented,” she said.
Some studies indicated that as much as 60 per cent of all cancers are due to wrong nutrition. Especially in developed countries where its primary dietary model consists of large quantities of meat, white flour and sugar.
“Meat is of course a good source of protein but it is high in unsaturated fat. This is likely why large consumption of beef and pork increases the risk of cancer of the large intestine and prostate,” said Andreou.
Furthermore research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats and may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. According to the National Cancer Institute (NCI) HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high cooking temperatures.
“Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk,” the NCI said.
Based on this research CyDA said the consumption of meat should be limited to two meals per week. Health risks were further limited when lean meat was consumed such as chicken and turkey over beef, lamb, veal and pork, the Association pointed out.
Other than fat, some research also indicated that overconsumption of white sugar had a carcinogenic effect.
According to CyDA sugar was not only nutritionally empty but it also increased the excretion of IFG-1, an insulin like growth factor, which promoted cell division and growth, including existing cancer cells.
“That doesn’t mean we must deprive ourselves the pleasure of sweets or ice creams but we should limit our consumption of white sugar,” said Andreou.
“The same goes for white bread. The refined carbohydrates in white bread have been blamed for an increased risk in breast cancer. Instead of white bread then we are better off consuming whole wheat bread or other good sources of fibre.”
Eating plenty of fruits and vegetables, especially those high in fibre also played a significant role in prevent certain cancers, especially cancer of the large intestine, the CyDA president added.
Finally foods rich in anticancer properties included leeks, vegetables, fermented products such as herbs and milk, cereals such as wheat, oats and barley as well as antioxidant vitamins.
“That’s why in cancer prevention we must increase our intake of antioxidants and fibres in our daily consumption of at least five portions of fruit, vegetables, cereals and pulses. A good choice would be replacing meat with pulses or fish,” Andreou concluded.
Maintain a normal bodyweight for your entire life with a Body Mass Index of 20-25.
