The Department of Biological Technologies, in collaboration with the Continuing Education Unit at the College of Science has organized a scientific lecture entitled “Food and the risk of cancer” in the presence of a number of students, professors and those professional in food and medical affairs. The lecture aimed at introducing cancer and its abnormal growth of cells in the body due to defects in them, and the possibility of occurring in any part of the body as a result of a defect in the natural cellular systems that control cell division and reproduction, leading to the non-death of old cells and their continued growth and formation of abnormal cells.
The lecture was presented by Dr. Ramina Mikhail Khoshaba who at first identified the main cause of cancer and discussed some scientists’ beliefs noting that there are several different factors that may cause infection and pointing out that the diet has been found to have something to do with the disease with different nutrients that increase with it or decrease the risk, reviewing foods that play an important role in increasing the incidence of the disease, noting among them processed meats such as sausages, salami and fried foods such as potatoes, grilled & salty foods or pickles. She even recommended the need to maintain healthy weight, eating vegetables mainly, fruits, beans, fish and nuts and avoiding processed meats and sugar or animal fats.
