By Lifecentury

Breast cancer is a cancer that starts in the cells of the breast in women and men. Worldwide, this is the second most common type of cancer after lung cancer (10.4% of all cancer incidence, both sexes counted) and the fifth most common cause of cancer deaths. While the majority of new breast cancers are diagnosed as a result of an abnormality seen on a mammogram, a lump or change in consistency of the breast tissue can also be a warning sign of the disease.

Risk factors:

·                 Age: The chance of getting breast cancer goes up as a woman gets older. This disease is not common before menopause.

·                 Personal history of breast cancer: A woman with breast cancer in one breast has an increased risk of getting cancer in her other breast.

·                 Family history: A woman’s risk of breast cancer is higher if her family member got breast cancer before the age 40.

·                 Certain breast changes:  Women having cells in the breast that look abnormal under a microscope increases the risk of breast cancer.

·                 Gene changes: Changes in certain genes increase the risk of breast cancer. These genes include BRCA1, BRCA2, and others.

·                 Reproductive and menstrual history:

Ø       The older a woman when she has her first child, the greater her chance of breast cancer.

Ø       Women who had their first menstrual period before age 12 are at an increased risk of breast cancer.

Ø       Women who went through menopause after age 55 are at an increased risk of breast cancer.

Ø       Women who never had children are at an increased risk of breast cancer.

Ø       Women who take menopausal hormone therapy with estrogen plus progestin after menopause also appear to have an increased risk of breast cancer.

·                 Race: Breast cancer is diagnosed more often in white women than Latina, Asian, or African American women.

·                 Radiation therapy to the chest: Studies show that the younger a woman was when she received radiation treatment to the chest (including breasts), the higher her risk of breast cancer later in life.

·                 Breast density: Breast tissue may be dense or fatty. Older women whose mammograms show denser tissue are at increased risk of breast cancer.

·                 Taking DES (diethylstilbestrol): Women who took DES during pregnancy may have a slightly increased risk of breast cancer.

·                 Being overweight or obese after menopause: The chance of getting breast cancer after menopause is higher in women who are overweight or obese.

·                 Lack of physical activity: Women who are physically inactive throughout life may have an increased risk of breast cancer. Being active may help reduce risk by preventing weight gain and obesity.

·                 Drinking alcohol: Studies suggest that women with higher intake of alcohol are at a greater risk of breast cancer.

Many risk factors, barring family history, can be avoided and women can protect themselves by staying away from known risk factors.

Natural Protection:

We’ve known for years that antioxidants can help prevent cancer. These naturally occurring compounds protect the body from harmful, excess free radicals. And the best way to have an antioxidant-rich foundation that is inhospitable to toxins and free radicals is through a combination of whole foods.

By - Dr Deepika Malik

When we breathe, we take in oxygen. This oxygen brings about a chemical reaction in our cells called oxidation, which is a byproduct of normal metabolism. The result of oxidation is the formation of molecules known as free radicals, which can damage cells and tissues in the body, leading to certain cancers, heart diseases, and other illnesses. Antioxidants help to clean up free radicals before they can oxygenate and cause harm to the body.

The following table describes various key antioxidants, their sources, and potential benefits.

Note: Because the study of antioxidants is new, the research is limited and inconclusive. There is no evidence that isolating antioxidants in a supplement offers health benefits or hinders the formation of free radicals. Most research suggests that it’s the combination of nutrients in whole foods that offer the most valuable source of antioxidants. Therefore from a public health perspective it is premature to make recommendations regarding antioxidant supplements and disease prevention. Perhaps the best advice, which comes from several authorities, is to eat 5 servings of fruit or vegetables per day.

- by Dr. Anshu Kumra

The heat of summer is affecting everyone. Staying well hydrated is essential to maintain adequate blood volume, energy levels and body functions.

Most of us should consume at least 8-12 glasses of water every day. However, the exact amount depends on the activity level, the outdoor temperature and body composition. With hot humid days the need goes up. In addition, if someone has more muscle than fat, liquid- need increases. Stay well-hydrated by drinking water, beverages, juices, milk and eating lots of seasonal fruits and vegetables.

SUMMER SMOOTHIE

Ingredients:

• Low fat yogurt – 1 cup
• Pineapple juice – 1cup
• Strawberries- 5
• Banana – 1
• Ice cubes (crushed) – 3

Preparation:

Mix all the ingredients and blend them in a blender. Pour into tall glasses and serve with a straw each.

Yield: 3 servings

MANGO AND GREEN TEA SORBET

Combine the health benefits of green tea with the exotic sweetness of mangoes and you have a tasty Weight Watchers recipe.

Ingredients:

·                  Water - 2/3 cup

·                  Loose green tea leaves - 1/3 cup

·                  Sugar -1/2 cup

·                  Ripe mangoes - 3

·                  Fresh lemon juice -3 tablespoons

Preparation:

Put water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes. Strain and discard the leaves. Return tea to clean saucepan, add sugar and bring to a boil. Boil until sugar dissolves. Remove from heat and cool.

Peel mangos and cut it into pieces. Puree mangos with lemon juice in a blender. Add tea and blend until smooth. Pour into a 9-inch glass baking dish and freeze for about 3 hours.

Transfer mango mixture to a food processor. Churn for 30 to 40 seconds and serve at once.

Yield: 6 to 8 servings