Analysis of the relationship between nutrition and cancer: Gastronomic options for prevention (original) (raw)
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A Comprehensive Review of Dietary Factors Involved in Aetiology and Prevention of Cancer
https://www.ijrrjournal.com/IJRR\_Vol.9\_Issue.11\_Nov2022/IJRR-Abstract62.html, 2022
Cancer has emerged as far more common disease than what it was once considered. An alarming increase in the incidence of cancer in recent years is a cause of major concern. Sedentary lifestyle, consumption of processed foods, alcohol, increasingly stressful life and smoking is considered to be contributory factors. Diet among all these factors has close association with the health of an individual. Increasing evidences have associated certain food ingredients and their addictions as risk factors for development of cancer. Similarly, millions of investigations have pointed out the role of specific nutrient in the diet in blocking specific cancer cell growth pathways. Present paper reviews the influence of dietary factors in the aetiology of cancer. It discusses the role of intermediate metabolites released in triggering transformation of cells. The paper further elaborates on the potential of various dietary components in prevention of cancer, improving effectivity of chemotherapy treatment and lowering the risk of long-term complications in cancer patients. This knowledge is important in making decisions regarding both individual’s dietary choices and shaping health promoting policies.
Molecules, 2022
Cancer is a major disease with a high mortality rate worldwide. In many countries, cancer is considered to be the second most common cause of death after cardiovascular disease. The clinical management of cancer continues to be a challenge as conventional treatments, such as chemotherapy and radiation therapy, have limitations due to their toxicity profiles. Unhealthy lifestyle and poor dietary habits are the key risk factors for cancer; having a healthy diet and lifestyle may minimize the risk. Epidemiological studies have shown that a high fruit and vegetable intake in our regular diet can effectively reduce the risk of developing certain types of cancers due to the high contents of antioxidants and phytochemicals. In vitro and in vivo studies have shown that phytochemicals exert significant anticancer effects due to their free radical scavenging capacity potential. There has been extensive research on the protective effects of phytochemicals in different types of cancers. This re...
A Comprehensive and Updated Overview on the Cancer-Preventive Nutrition
Cancer is a term used to describe a number of severe diseases where multi-factors are involved. Cancer, which is a term derived from the Latin word "Crab" as the disease grab on and do not let go, dates back to about 3000 BC. Nutrition is the function of food intake and usage of necessary food elements for growth, development, reproduction, tissue renewal and energy processing. Cancer is one of the most dreadful diseases of the 21st century and one in every five people come across cancer at some point of their life's. Studies have shown that almost 90% of the cancers are associated with the life style and environmental factors. Among these factors, diet is one of the most important one. It is estimated that dietary factors contribute to 35% of all cancers without taking environmental factors into account and to 75% when environmental factors are taken into account. Nutrition is one of the most important reasons of cancer. We aimed to show a comprehensive and updated overview to the cancer-preventive nutrition.
Anti-cancer diet: reviewing the role of nutrition in cancer prevention
Current Topics in Nutraceutical Research, 2008
Nutritional factors have been found to account for about 30 percent of cancers in western countries. The contribution of diet to cancer risk in developing countries has been considered to be lower, around 20 percent, when poor diet is included the incidences is much higher. 30 to 40 percent cancers can be prevented by appropriate diets, physical activities, and maintenance of appropriate body weight. The link between diet, nutrition and cancer is now fully appreciated and a new paradigm for diet, nutrition and cancer prevention can be developed as we have good epidemiological evidences that some foods prevent and cause cancer. New concepts for diet and cancer prevention include the nutritional modulation of the carcinogenesis pathway by nutrients, micronutrients and phytochemicals. Factors like over consumption of energy, obesity, alcohol drinking, high fat, low fibre diet, less vegetables and fruits, preserved food, tobacco, exposure to aflatoxin, less physical activity are linked ...
Food components and diet habits: chief factors of cancer development
Review, 2019
Food is a vital need for everyone. Today, there is food for all, but the world still suffers from under-and over-nutrition and risk of cancer development and chronic diseases can follow both cases. Worldwide, cancer is a leading cause of mortality after cardiovascular disease; it is considered the second reason for death globally. Role of nutritional habits, the quality of food, the consumption of canned foods, genetically modified fruits and vegetables and exposed food to certain pesticides and carcinogens agents, and unhealthy lifestyle behaviours such as smoking, alcohol, obesity, and fast-foods consumption may be at risk to the development of some cancers. In recent decades, researchers have carried out attention in this field to improve the quality of life and to limit nutrition problems. Thus, this study aims to summarize current evidence on the relationship between nutritional factors and cancer expansion, how nutrition can be a heal and a source of fatal illness leading to death. In detail, this review will highlight the influence of specific foodstuffs on the threat of cancer incidence and recurrence by providing some examples of most carcinogenic compounds.
Re-Visited; Are Foods Friend or Foe for Cancer?
2021
Cancer is the second most common mortality cause worldwide (1). Cancer is believed to be triggered by smoking, alcohol consumption, sedentary lifestyle, some bacteria and viruses, ultraviolet rays and unhealthy/unbalanced nutrition habits (2). In this current mini-review; we aimed to reexamine effects of nutrition and some foods on cancer development risk. Very hot and/or cold beverages may damage larynx, pharynx, esophagus and stomach tissues. Damaging of these tissues cause inflammation and N-nitrosa production which are risk factors of DNA damage (11,12). Sugar and sugar containing foods have high glycemic index and load which play role on oxidative stress, ABSTRACT Worldwide, the second most common disease which has high mortality range is cancer. Unhealthy lifestyle such as sedentary life, unbalanced nutrition habits etc. may increase cancer incidence. There is a bidirectional relation between foods and cancer. Some foods (red meat, processed meat products, salty foods, sugar, alcohol etc.) may cause to cancer and some of them such as fruits, vegetables, seeds, legumes, milk and dairy products, olive oil etc. may protect our body against cancer. In this mini-review; we aimed to reassess effects of nutrition and some foods on cancer risk.
Role of nutritional factors in pathogenesis of cancer
Food Quality and Safety
Diet and nutrition are crucial factors throughout the complete life course in the promotion and upholding of good health. It has always been accepted that our defencelessness to infection and disease was influenced by diet and environmental as well as genetic factors. Nutrition is coming to the front position as a principle modifiable determinant of chronic disease, with scientific confirmation with time more supporting the view that alterations in diet have strong effects, equally positive as well as negative, on health throughout life. For the most part notably, nutritional adjustments may not only influence present health but also determine whether or not an individual will develop chronic non-communicable diseases like cancer. Diet is a blend of protective, mutagenic, and carcinogenic agents; the majority of them are metabolized by the enzymes of biotransformation process. Genetic polymorphisms that alter protein expression or else the function of these enzymes can change the risk of developing cancer. The scientific community has identified numerous naturally occurring materials in plant food with the power to resolve possible carcinogens. A few of these nutrients and natural phytochemicals look for toxins and usher them from the body before they can cause cell damage that may lead to cancer. Others give the impression to make it easier for the body to make repairs at the cellular level. At a standstill, others may help bring to an end cancer cells from reproducing. Even after a cell begins to experience damage that can lead to cancer, what you eat and drink, and how you live can still help short-circuit the cancer process. It is thought that a diet containing defensive micronutrients as well as carcinogens and mutagens may adapt the risk of cancer development, particularly in genetically susceptible individuals.
Journal of advanced pharmaceutical technology & research, 2012
Diet plays a vital role in the management of cancer because they are the source of important physiologically functional components. Scientific observations support the idea that dietary supplement can prevent breast cancer recurrences. Strong correlations are established between the high intake of saturated fat and the incidence of different types of cancer. It is found that chronic alcohol consumption is associated with increased risk of cancers of oral cavity, pharynx, esophagus, and larynx. Again, some evidences are also found regarding phosphorous, glutamate level in the body, and incidence of cancer. Different physiologically functional components are found in the dietary materials. Fibers, the major dietary components, have long been recognized for the unique properties in the treatment of cancer, which are related to its antineoplastic functions. Antioxidant rich diet has been added to the list of cancer-preventing dietary components. Also, recently published research has sho...
Diet and cancer: review of the literature
Acta Medica Scandinavica, 1988
The significance of diet for carcinogenesis* is a complex problem, since neoplastic diseases are known to have a multifactorial aetiology. Carcinogenesis embraces several mutually dependent steps, each with a different latency period, and foodstuffs contain many different chemical compounds. It is considered that factors from the environment, including the diet, are responsible for 80-90% of the forms of cancer in man (1,2). Because of the many interactions in the environment and in the organism, it can never be demonstrated scientifically that a definite substance is not carcinogenic under one circumstance or another.