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8/17/2019 Aplied Nutrition Cancer
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Diet, Nutrition and the
Prevention of Cancer
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∗ Cancers of the Breast, Colon, Prostrate and
Endometrium are strongly correlated withincreased consumption of animal fat.
Dietary Fat and Meat nta!e
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∗ Meta"analysis of case control studies haveshown that increase ris! of #reast cancerwas somewhat greater for saturated andmonounsaturated fats than forpolyunsaturated fats.
Breast Cancer and Fats
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∗ n $outhern European countries, increase
inta!e of monounsaturated fats have arelatively low rates of #reast cancer #ecauseof the high average inta!es of olive oil.
Breast Cancer and Fats
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∗ n the multivariate analysis, red meat inta!e
remained signi%cantly predictive of ris! ofcolon cancer.
Colon Cancer and Fats
∗
& cohort study in owa women also found directassociation with processed meats with coloncancer.
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∗ nta!e of red meat and animal fat has a
positive association with prostrate cancer.
Colon Cancer and Fats
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'ther Cancers and Fats
∗ & prospective study among women showedno evidence of relation #etween fat inta!eand ris! of endometrial cancer.
∗ Positive associations have hypothesi(ed #etween
fat inta!e and ris!s of s!in cancer and lungcancer.
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∗ nverse associations #etween cancers of the
oral cavity, laryn), esophagus, endometrium,cervi), #ladder, !idney and #reast with highinta!e of fruits and vegeta#les.
Fruits and *egeta#les
∗nverse associations with tomato products,the primary source of the carotenoidlycopene, with prostrate cancer
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∗ +igh %#er, low meat consumption, high
physical activity showed low rates of coloncancer.
Dietary %#ers and Cancer
∗
+igher inta!e of %#er has #een found toreduce ris! of #reast cancer.
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∗ +igh consumption of alcohol, in com#ination
with smo!ing, is a well"esta#lished cause ofcancer of oral cavity, laryn), esophagus andliver.
&lcoholic and CaeinatedBeverages and Cancer
∗ +igh consumption of alcohol, in com#ination withsmo!ing, is a well"esta#lished cause of cancer oforal cavity, laryn), esophagus and liver.
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∗ 'ne or two drin!s of alcohol per day increaseris! of #reast cancer.
&lcoholic and CaeinatedBeverages and Cancer
∗ Moderate alcohol consumption appears toassociated with cancers of the colon and
rectum.
∗ Coee consumption has #een unassociatedwith gastric cancer.
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∗ *itamin & supplements at the -D& levelmight #e associated with reductions in#reast cancer incidence.
*itamin $upplements and
Cancer
∗ Folic acid reduce ris! of large #owel cancer.
∗ *itamin E reduced ris! of oral cancer andgastric cancer.
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∗ Men and women who had the highest inta!es
of calcium /011mg a day2 through #oththeir diet and supplement use had amodestly reduced ris! of colorectal cancercompared with those who had the lowest
calcium inta!es.
Calcium and Cancer
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∗ &3ato)in B, induces gene mutations causing
unscheduled DN& synthesis and celltransformation.
Carcinogens in Food
∗ $terigmatocystin generated #y thePenicillum, Biopolaris and &spergillus also
induces hepatocellular carcinomas in rats.
∗ 'chrato)in & produced #y &spergilllus andother fungi causes tu#ular cell carcinomas of
the !idney in female rats.
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∗ $hita!e, a popular edi#le mushroom in 4apan
contains agaritine, false morel whichcontains hydra(ine derivatives inducemalignant histiocytomas and liver cellcarcinomas in hamsters.
Carcinogens in Food
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∗ $afrole, a ma5or constituent of the oil of the sassafrastree and has #een used as fragrance in soft drin!s and
soaps induce hepatomas and angiosarcomas in mice..
Carcinogens in Food
∗ Nitrosamines containing food such as coo!ed #acon,and the #eer has increased the ris! of colon cancer.
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∗ Polycyclic aromatic hydrocar#ons produced #yheating materials are widely distri#uted in our
environment. Broiled stea! is reported to #econtaminated #y these various su#stances.
Carcinogens in Food
∗ E)cess sodium chloride has #een lin!ed togastric cancer.