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- Title
Role of nutrition in cancer.
- Authors
Miron, Lucian
- Abstract
Associated diet factors play a complex role in the etiopathogenesis of human cancers. It is appreciated that diet, physical inactivity and obesity are responsible for producing at least 35% of human cancers. Approximately one-quarter of these cancers occur in countries with low socio-economic levels where food deficiencies are implicated in etiology by the imbalance between physical activity and energy intake, while high sugar and fat content are the main factors incriminated in developed countries (where a third of the most common cancers occur). The relationship between diet and cancer risk is complex. Diet can represent a source of procarcinogens or carcinogens, increase carcinogen formation through transforming nitrates and nitrites (abundantly found in some types of food and/or in water) in nitrosamines, modulate carcinogenic effects or modify gene expression through epigenetic regulative processes. Thermal food processing can result in carcinogenic byproducts. For instance, frying or smoking meat can lead to the formation of polycyclic aromatic hydrocarbons such as benzopyrene. Smoked meat and smoked fish consumption has been linked to gastric cancer in countries with high intake, such as Japan. Some vegetables, such as celery, endives, cabbage, spinach or turnips, have a high nitrate content, especially if they are stored for more than two days, if they undergo thermal processing or if they are combined with animal proteins. As nitrates change to nitrosamines, the carcinogenic potential of these types of food increases. Diet can also act as a protection against cancer. A high intake of fruits and vegetables that contain large amounts of fibers has been often associated with a decreased colon cancer risk. Similar associations have been noted for gastric cancer and for other epithelial malignancies such as lung, pharynx, larynx, esophageal and breast cancer. Consuming large amounts of food that contain phytoestrogens (selective estrogen modulators) may contribute to primary and secondary prophylaxis of endocrine-dependent cancers. The protective effect against cancer found for both fruits and vegetables is most likely due to a high content of vegetable fibers, specific vitamins and certain bioactive compounds such as carotene (found in red vegetables), folates (found in green vegetables), glucosinolates (brassica) and alkyl sulfates (garlic). Conclusions. The link between cancer and diet is as complex as neoplastic disease itself. Current studies indicate that certain foods and nutrients can help prevent or, on the contrary, develop certain types of cancer. Although there are many factors which increase the risk of cancer that can't be changed, such as genetics and the environment, there are others that can be controlled. In fact, current estimates suggest that less than 30% of a person's cancer risk results from factors that cannot be controlled. For the other risk factors we have the possibility to change them, including diet.
- Subjects
DIET; ETIOLOGY of cancer; SUGAR
- Publication
Oncolog-Hematolog, 2018, Issue 42, p26
- ISSN
2066-8716
- Publication type
Article
- DOI
10.26416/onhe.42.1.2018.1555