{"id":38581,"date":"2023-10-20T05:42:37","date_gmt":"2023-10-20T03:42:37","guid":{"rendered":"http:\/\/www.infokuryr.cz\/n\/?p=38581"},"modified":"2023-10-20T05:42:37","modified_gmt":"2023-10-20T03:42:37","slug":"nadmerna-konzumace-nevhodnych-sacharidu-zvysuje-riziko-rakoviny","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2023\/10\/20\/nadmerna-konzumace-nevhodnych-sacharidu-zvysuje-riziko-rakoviny\/","title":{"rendered":"Nadm\u011brn\u00e1 konzumace nevhodn\u00fdch sacharid\u016f zvy\u0161uje riziko rakoviny"},"content":{"rendered":"
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Sacharidy jsou takzvan\u00e9 makro\u017eiviny, kter\u00e9 t\u011blu dod\u00e1vaj\u00ed energii, chr\u00e1n\u00ed jej p\u0159ed nemocemi a reguluj\u00ed hmotnost.\u00a0Pozorovac\u00ed studie v\u0161ak dokazuj\u00ed, \u017ee vysok\u00fd p\u0159\u00edjem \u0161patn\u00fdch sacharid\u016f m\u016f\u017ee zv\u00fd\u0161it riziko vzniku ur\u010dit\u00fdch typ\u016f rakoviny.<\/span><\/p>\n

Existuj\u00ed v\u00edce zdroj\u016f sacharid\u016f, poj\u010fme si je podrobn\u011bji proj\u00edt jeden po druh\u00e9m.<\/span><\/p>\n

Rafinovan\u00e9 sacharidy<\/span><\/h2>\n

Rafinovan\u00e9 sacharidy zahrnuj\u00ed rohl\u00edky, chl\u00e9b a jin\u00e9 pe\u010divo obsahuj\u00edc\u00ed b\u00edlou mouku (vyrobeno z rafinovan\u00fdch obilovin) a tak\u00e9 sn\u00edda\u0148ov\u00e9 cere\u00e1lie, pizzu, r\u00fd\u017eov\u00e9 kol\u00e1\u010dky, vafle a b\u00edlou r\u00fd\u017ei.\u00a0Chyb\u00ed jim vl\u00e1knina a nutri\u010dn\u00ed hodnota.<\/span><\/p>\n

T\u011blo tr\u00e1v\u00ed rafinovan\u00e9 sacharidy rychleji k vytvo\u0159en\u00ed kr\u00e1tk\u00e9ho p\u0159\u00edvalu energie.\u00a0Jakmile tento energetick\u00fd v\u00fdbuch skon\u010d\u00ed, t\u011blo si \u017e\u00e1d\u00e1 novou energii, a proto vys\u00edl\u00e1 sign\u00e1ly hladu.\u00a0To vede k vy\u0161\u0161\u00ed spot\u0159eb\u011b kalori\u00ed, co\u017e m\u016f\u017ee p\u0159isp\u011bt k n\u00e1r\u016fstu hmotnosti nebo obezit\u011b, co\u017e n\u00e1sledn\u011b zvy\u0161uje riziko zdravotn\u00edch probl\u00e9m\u016f.<\/span><\/p>\n

Cukry<\/span><\/h2>\n

\u201eRakovina a cukr jsou nejlep\u0161\u00ed p\u0159\u00e1tel\u00e9,\u201c<\/span><\/em>\u00a0\u0159ekl jednou Dr.\u00a0Patrick Quillin, b\u00fdval\u00fd \u0159editel v\u00fd\u017eivy pro Cancer Treatment Centers of America (Americk\u00e1 centra pro l\u00e9\u010dbu rakoviny) v Oklahom\u011b.<\/span><\/p>\n

\u201eCukr v podstat\u011b vy\u017eivuje n\u00e1dory a podporuje r\u016fst rakoviny, jej\u00ed\u017e bu\u0148ky se d\u011bl\u00ed v m\u00ed\u0159e 10 a\u017e 12kr\u00e1t rychleji ne\u017e zdrav\u00e9 bu\u0148ky.\u00a0Ve skute\u010dnosti se rakovina p\u0159\u00edmo rozsv\u00edt\u00ed, kdy\u017e se cukr dostane do rakovinov\u00fdch bun\u011bk.\u201c<\/span><\/em><\/p>\n

(Souvisej\u00edc\u00ed: Ji\u017e jeden slazen\u00fd n\u00e1poj denn\u011b m\u016f\u017ee\u00a0<\/span>zv\u00fd\u0161it riziko<\/span><\/a>\u00a0chronick\u00e9ho onemocn\u011bn\u00ed a rakoviny jater.)<\/span><\/p>\n

Podle Quillina dok\u00e1\u017ee p\u0159\u00edjem 10 \u010dajov\u00fdch l\u017ei\u010dek cukru zp\u016fsobit asi 50% sn\u00ed\u017een\u00ed fagocyt\u00f3zy (programov\u00e9 smrti po\u0161kozen\u00fdch bun\u011bk) \u2013 jde o takzvan\u00fd \u201ePac-Man\u016fv efekt\u201c imunitn\u00ed odpov\u011bdi.<\/span><\/p>\n

Citoval tak\u00e9 studii, v n\u00ed\u017e bylo zji\u0161t\u011bno, \u017ee u zkouman\u00fdch subjekt\u016f \u201ehodinu po konzumaci m\u00edrn\u00e9ho mno\u017estv\u00ed cukru poklesla fagocyt\u00f3za t\u00e9m\u011b\u0159 o 38%.\u00a0O dv\u011b hodiny pozd\u011bji byl jejich imunitn\u00ed syst\u00e9m potla\u010den a\u017e o 44%, p\u0159i\u010dem\u017e jejich imunitn\u00ed funkce se zotavily a\u017e po cel\u00fdch p\u011bti hodin\u00e1ch.\u201c<\/span><\/p>\n

Ultra-zpracovan\u00e9 potraviny<\/span><\/h2>\n

Ultra-zpracovan\u00e9 potraviny jsou \u201esm\u011bs\u00ed velk\u00e9ho po\u010dtu slo\u017eek\u201c \u2013 obsahuj\u00ed vysok\u00e9 mno\u017estv\u00ed p\u0159idan\u00fdch cukr\u016f, tuk\u016f, hydrogenovan\u00fdch olej\u016f, soli, \u0161krob\u016f a p\u0159\u00edsad, jako jsou um\u011bl\u00e1 barviva, p\u0159\u00edchut\u011b a stabiliz\u00e1tory.<\/span><\/p>\n

Obsahuj\u00ed jen n\u011bkolik ingredienc\u00ed z p\u0159\u00edrodn\u00edch plnohodnotn\u00fdch potravin.<\/span><\/p>\n

V\u00fdzkumn\u00edci ve studii publikovan\u00e9 v\u00a0<\/span>British Medical Journal<\/span><\/em>\u00a0(Britsk\u00fd medic\u00ednsk\u00fd \u017eurn\u00e1l) spojili 10procentn\u00ed n\u00e1r\u016fst pod\u00edlu ultra-zpracovan\u00fdch potravin ve strav\u011b s 12procentn\u00edm n\u00e1r\u016fstem rizika vzniku rakoviny.<\/span><\/p>\n

Jedn\u00e1 se o zji\u0161t\u011bn\u00ed, kter\u00e1 p\u0159isp\u00edvaj\u00ed k siln\u00fdm v\u011bdeck\u00fdm d\u016fkaz\u016fm, kter\u00e9 spojuj\u00ed \u0161patn\u00e9 stravov\u00e1n\u00ed s obezitou, nadv\u00e1hou a rizikem rakoviny.<\/span><\/p>\n

Dostupn\u00e9 d\u016fkazy v metaanal\u00fdze publikovan\u00e9 v \u010dasopise\u00a0<\/span>Clinical Nutrition<\/span><\/em>\u00a0(Klinick\u00e1 v\u00fd\u017eiva) uk\u00e1zaly konzistentn\u011b v\u00fdznamnou souvislost mezi konzumac\u00ed ultrazpracovan\u00fdch potravin a v\u0161eobecn\u00fdm rizikem rakoviny a tak\u00e9 n\u011bkolika specifick\u00fdch rakovin jako jsou rakovina st\u0159eva, prsu, tlust\u00e9ho st\u0159eva, slinivky b\u0159i\u0161n\u00ed a kone\u010dn\u00edku.<\/span><\/p>\n

Skv\u011bl\u00e9 zdroje dobr\u00fdch sacharid\u016f<\/span><\/h2>\n

Sacharidy ve sv\u00e9 p\u0159irozen\u00e9 form\u011b bohat\u00e9 na vl\u00e1kninu a \u017eiviny jsou zdrav\u00e9.\u00a0Tady je kr\u00e1tk\u00fd seznam potravin, kter\u00e9 jsou skv\u011bl\u00fdm zdrojem dobr\u00fdch sacharid\u016f.<\/span><\/p>\n

1) Zelen\u00e1 listov\u00e1 zelenina, jako je zelen\u00fd listov\u00fd sal\u00e1t, kapusta, \u0161pen\u00e1t a \u0159epa<\/span><\/strong><\/p>\n

Obsahuj\u00ed karotenoidy p\u016fsob\u00edc\u00ed jako antioxidanty a posiluj\u00ed vlastn\u00ed antioxida\u010dn\u00ed obranu t\u011bla proti voln\u00fdm radik\u00e1l\u016fm, kter\u00e9 po\u0161kozuj\u00ed DNA, co\u017e m\u016f\u017ee v\u00e9st k rakovin\u011b.<\/span><\/p>\n

2) B\u00edl\u00e1 zelenina, nap\u0159\u00edklad kv\u011bt\u00e1k<\/span><\/strong><\/p>\n

Jsou zdrojem luteinu (pigmentu, kter\u00fd souvis\u00ed s vitam\u00ednem A), o kter\u00e9m se uk\u00e1zalo, \u017ee pom\u00e1h\u00e1 odstra\u0148ovat p\u0159ebyte\u010dn\u00fd estrogen a karcinogeny z t\u011bla.<\/span><\/p>\n

3) Oran\u017eov\u00e1, \u010derven\u00e1 a \u0161krobov\u00e1 zelenina, v\u010detn\u011b papriky, mrkve, kuku\u0159ice a cel\u00fdch brambor<\/span><\/strong><\/p>\n

Obsahuj\u00ed antioxida\u010dn\u00ed karotenoidy (zejm\u00e9na beta-karoten), kter\u00e9 br\u00e1n\u00ed voln\u00fdm radik\u00e1l\u016fm po\u0161kozovat DNA ve va\u0161ich bu\u0148k\u00e1ch.<\/span><\/p>\n

4) Ostatn\u00ed rostlinn\u00e9 zdroje, kter\u00e9 jsou z\u00e1rove\u0148 bohat\u00e9 na b\u00edlkoviny, jako je fazole, brokolice, lu\u0161t\u011bniny, houby, o\u0159echy a semena<\/span><\/strong><\/p>\n

Maj\u00ed v\u00edce vl\u00e1kniny, vitam\u00edn\u016f, miner\u00e1l\u016f a aktivn\u00edch fytochemik\u00e1li\u00ed, kter\u00e9 udr\u017euj\u00ed bu\u0148ky zdrav\u00e9 a sni\u017euj\u00ed riziko po\u0161kozen\u00ed DNA bun\u011bk, co\u017e zp\u016fsobuje rakovinu.<\/span><\/p>\n

Mnoh\u00e9 o\u0159echy obsahuj\u00ed v\u011bt\u0161inou zdrav\u00e9 mono-nenasycen\u00e9 mastn\u00e9 kyseliny (MUFA) \u2013 zejm\u00e9na kyselinu olejovou \u2013 o kter\u00fdch se uv\u00e1d\u00ed, \u017ee sni\u017euj\u00ed riziko rakoviny, nap\u0159\u00edklad kolorekt\u00e1ln\u00edho karcinomu a rakoviny slinivky b\u0159i\u0161n\u00ed.<\/span><\/p>\n

5) Nenasycen\u00e9 oleje, v\u010detn\u011b olivov\u00e9ho oleje a extra panensk\u00fdch olej\u016f<\/span><\/strong><\/p>\n

Na tomto m\u00edst\u011b se \u017e\u00e1d\u00e1 zm\u00ednit i zdrav\u00e9 rostlinn\u00e9 tuky, a\u010dkoli se nejedn\u00e1 o sacharidy.<\/span><\/p>\n

Studie publikovan\u00e1 v\u00a0<\/span>International Journal of Molecular Sciences<\/span><\/em>\u00a0(Mezin\u00e1rodn\u00ed \u017eurn\u00e1l molekul\u00e1rn\u00edch v\u011bd) uk\u00e1zala, \u017ee olivov\u00fd olej obsahuje mno\u017estv\u00ed bioaktivn\u00edch l\u00e1tek v\u010detn\u011b polyfenol\u016f a triterpen\u016f, kter\u00e9 vykazuj\u00ed protiz\u00e1n\u011btliv\u00e9, antioxida\u010dn\u00ed a protin\u00e1dorov\u00e9 vlastnosti.<\/span><\/p>\n

V\u00fdzkumn\u00edci v metaanalytick\u00fdch studi\u00edch zjistili, \u017ee konzumace\u00a0\u00a0<\/span>olivov\u00e9ho oleje<\/span><\/a>\u00a0se poj\u00ed s ni\u017e\u0161\u00ed pravd\u011bpodobnost\u00ed vzniku rakoviny prsu a tr\u00e1vic\u00edho traktu.<\/span><\/p>\n

6) Cel\u00e9 ovoce, jako jsou ban\u00e1ny, bobule, pomeran\u010de a rozinky<\/span><\/strong><\/p>\n

\u017diviny v ovoci nejen stimuluj\u00ed imunitn\u00ed syst\u00e9m, ale slou\u017e\u00ed tak\u00e9 jako skv\u011bl\u00fd zdroj vl\u00e1kniny, vitam\u00edn\u016f, miner\u00e1l\u016f a p\u0159\u00edrodn\u00edch antioxidant\u016f, kter\u00e9 maj\u00ed protirakovinn\u00e9 \u00fa\u010dinky.<\/span><\/p>\n

7) Cel\u00e1 zrna, jako jsou je\u010dmen, hn\u011bd\u00e1 r\u00fd\u017ee, oves a p\u0161enice<\/span><\/strong><\/p>\n

Podle studie publikovan\u00e9 v\u00a0<\/span>Journal of American College of Nutrition<\/span><\/em>\u00a0(\u017durn\u00e1l americk\u00e9 fakulty pro v\u00fd\u017eivu) maj\u00ed fytoestrogeny v cel\u00fdch zrnech hormon\u00e1ln\u00ed \u00fa\u010dinky a jsou obzvl\u00e1\u0161t\u011b d\u016fle\u017eit\u00e9 p\u0159i prevenci hormon\u00e1ln\u011b z\u00e1visl\u00fdch druh\u016f rakoviny, jako je rakovina prsu a prostaty.<\/span><\/p>\n

Z\u00e1v\u011br<\/span><\/h2>\n

Nav\u0161tivte str\u00e1nku\u00a0<\/span>CancerCauses.news<\/span><\/a>\u00a0, kde naleznete v\u00edce \u010dl\u00e1nk\u016f o \u0161patn\u00fdch sacharidech ao tom, jak zp\u016fsobuj\u00ed rakovinu.<\/span><\/p>\n

Viz tak\u00e9 n\u00e1sleduj\u00edc\u00ed\u00a0<\/span>video<\/span><\/a>\u00a0(v angli\u010dtin\u011b), kter\u00e9 vysv\u011btluje, pro\u010d ne tuky, ale sacharidy jsou pravd\u011bpodobnou p\u0159\u00ed\u010dinou z\u00e1va\u017en\u00fdch srde\u010dn\u00edch onemocn\u011bn\u00ed:<\/span><\/p>\n