HEALTHY DIETS IN TURKEY
Researchers consider that diet plays an important role in the etiology of carcinogenesis,
and almost 30 % of cancer development is known to have a dietary background. Some
diets appear to contain groups of food components that can prevent, slow down, or even
reverse carcinogenesis. [1, 2] Epidemiological studies have indicated that traditional
Turkish diet is associated with low risk of certain kinds of cancers. [2]

The food components in traditional Turkish diet are as follows: almonds, apricots, plums,
peaches and nectarines, cherries, pears, figs, chestnuts, hazelnuts, pistachios, walnuts,
grapes, strawberries, avocados, bananas, olives, lemons and limes, oranges (tangerines,
mandarins, clemetines, satsuma), grapefruit and pomelons, artichokes, potatoes, green
beans, carrots, cabbages, melons, watermelons, pumpkins, cucumbers, garlic, cauliflower,
peppers, eggplants, tomatoes, onions, dry bean, soybeans, maize, barley, wheat, rye, and
lentils. Most of these food components are actually rich sources of antioxidants.
In addition, various herbs are also used in a traditional Turkish dish and they include fennel,
sage, rosemary, mallow, sweet basil, savory, chicory, nettle, thyme, flax, cumin, caper,
coriander, milk thistle, spanish lavender, marjoram, dandelion, rocket, purslane, spanish
salsify, amaranthus, wild radish, and wild mustard. [1] Studies on these herbs have
revealed that they contain powerful antioxidants and other active components that provide
various health benefits including cancer prevention. [1]

REFERENCE [1] Esiyok D et al, Herbs as a food source in Turkey. Asian Pac J Cancer
Prev. 2004 Jul-Sep;5(3):334-9. [2] Akcicek E et al, Cancer and its prevention by some
horticultural and field crops in Turkey. Asian Pac J Cancer Prev. 2005 Apr-Jun;6(2):224-30.
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