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Mouth & pharynx Nasopharynx Gastro-intestinal Larynx Lung Breast. Endometrium Ovary Prostate Bladder Kidney Cervix. Diet-associated cancers. Proportion of Cancer probably attributable to diet. Developed countries35% Developing countries20% The World25%. Overnutrition - PowerPoint PPT Presentation
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Diet-associated cancers
Mouth & pharynx
Nasopharynx
Gastro-intestinal
Larynx
Lung
Breast
Endometrium
Ovary
Prostate
Bladder
Kidney
Cervix
Proportion of Cancer probably attributable to diet
Developed countries 35%
Developing countries 20%
The World25%
Dietary Factors that increase the risk of cancerOvernutrition
Excess caloric intake,
i.e. Obesity
Postmenopausal Breast cancer
Endometrium cancer Kidney cancer
Adenocarcinoma of
the esophagus
Dietary Factors that probably increase the risk of cancerOvernutrition
Excess animal (saturated) fat
Colon cancer Postmenopausal
Breast cancer Advanced prostate
cancer Ovary cancer
Dietary Factors that increase the risk of cancer
Very hot beverages
Food contamination
with Aflatoxin
Esophagus cancer
Liver cancer
Dietary Factors that increase the risk of cancer
Food preservationNitrite/nitrate
Lack of refrigeration
Putrification (Cantonese salted fish)
Stomach cancer Stomach cancer
Nasopharynx cancer
Dietary Factors that increase the risk of cancer
Alcohol Mouth cancer Pharynx cancer Larynx cancer Esophagus cancer Liver cancer Breast cancer Colon cancer
Dietary Factors that increase the risk of cancer
Deficiencies in:
Iodine
Micronutrients
Thyroid cancer Esophagus
cancer
Dietary Factors that increase the risk of cancer
Foods
Red (processed) meat
Colon cancer
Dietary Factors that probably reduce the risk of cancerFruits and vegetables
Mouth cancer Pharynx cancer Esophagus cancer Stomach cancer
Colorectum cancer Pancreas cancer Lung cancer Ovary cancer Bladder cancer
Dietary Factors that possibly reduce the risk of cancer
Fruits and vegetables:
Larynx cancer Liver cancer Breast cancer Cervix cancer
Endometrium cancer
Prostate cancer Thyroid cancer Kidney cancer
Dietary Factors that probably reduce the risk of cancerDietary fibre
Foods
Chicken and fish, rather than red meat
Colon cancer Stomach cancer Breast cancer
Colorectum cancer Breast cancer Ovary cancer Prostate cancer
Dietary Factors that probably reduce the risk of cancer
Vitamin C
Vitamin E
Omega 3 fatty acids
Esophagus cancer
Stomach cancer
Prostate cancer
Breast cancer
Factors that reduce the risk of cancer
Physical activity Colon cancer Breast cancer ? Endometrial
cancer ? Prostate cancer
Dietary Factors that possibly reduce the risk of cancer
Lycopene
Soy products
Plant phytoestrogens
Prostate cancer
Stomach cancer Breast cancer
Breast cancer
Dietary Factors that do not reduce the risk of cancer
Betacarotene supplements
Vitamin A
Selenium
Lung cancer
All cancers
Prostate cancer
Dietary recommendations(WCRF/AICR, 2007)
BODY FATNESS
Be as lean as possible within the
normal range of body weight
Dietary recommendations(WCRF/AICR, 2007)
PHYSICAL ACTIVITY
Be physically active as part of
everyday life
Dietary recommendations(WCRF/AICR, 2007)
Limit consumption of Energy-
dense foods
Avoid sugary drinks
Dietary recommendations(WCRF/AICR, 2007)
PLANT FOODS
Eat mostly foods of plant origin
Dietary recommendations(WCRF/AICR, 2007)
ANIMAL FOODS
Limit intake of red meat
Avoid processed meat
Dietary recommendations(WCRF/AICR, 2007)
ALCOHOLIC DRINKS
Limit alcoholic drinks
Dietary recommendations(WCRF/AICR, 2007)
Limit consumption of salt
Avoid mouldy cereals (grains) or
pulses (legumes)
Dietary recommendations(WCRF/AICR, 2007)
DIETARY SUPPLEMENTS
Aim to meet nutritional needs
through diet alone
Dietary recommendations(WCRF/AICR, 2007)
BREASTFEEDING
Mothers to breastfeed, children to
be breastfed
Strategies for Dietary Modification
Public education Food modification by industry Government intervention
Agricultural practices Animal husbandry Food fortification Food subsidies/taxation
Prevention module (WHO, 2007)
In low and middle income countries, the consumption of traditional micronutrient-rich food items and food sources should be encouraged to avoid replacement with salty foods and beverages, or foods rich in sugar or fats
Prevention module (WHO, 2007)
In implementing dietary interventions, partnerships between the public and private sectors (especially food and non-alcoholic beverage industries) are crucial in ensuring that affordable and healthy food choices are available. Partnerships need to include parents, community groups, nongovernmental organizations, industry and the media