HEALTHY DIETS IN TURKEY
2007
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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