Healthy Skin Cancer Prevention

December 1, 2010

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Previous research demonstrated that the sun’s UV rays damage the skin by exciting its molecules and causing them to become oxidized, says Shapira. “My theory was that if you prepared the body with sufficient and relevant antioxidants, damage could be reduced.” Her prescription is to “go Greek” with foods to fight the oxidizing effect of the sun, as well as using sunscreen and body coverings.

A study at the Baltic Sea, was organized with two groups. One group was provided a drink high in antioxidants, while the other enjoyed beverages such as sodas. Those who hydrated with the antioxidant-rich drink had 50% fewer oxidation products (i.e. MDA) in their blood at the end of the two-week period, which included five to six hours of exposure to the sun daily. Further studies proved that these antioxidants, especially carotenoids―fruit and vegetable pigments like red from tomatoes and watermelons and orange from carrots and pumpkins that accumulate in the skin where they serve as a first line of protection―had delayed skin erythema, which indicates the initiation of tissue and DNA damage that can lead to skin cancer. Shapira explains that supplements are simply not as effective as diet.

For the first time, the Israeli Cancer Association has included the nutritional information in their advisories. Olive oil, fresh fish, fruits and vegetables, red wine in moderation, whole grains, beans and lots of water should be at the top of the shopping list. Go light on red meat, processed foods, and alcohol and be wary of foods that contain the photosensitizing compound psoralen, such as parsley, celery, dill, cilantro and figs. For more information: ghunka@aftau.org

Source: From a TAU press release