Two Papers on Diet, nutrition and Cancer
PAPER I
Diet, nutrition and the prevention of cancer
Published online by Cambridge University Press: 02 January 2007
Timothy J Key et al
Abstract
Objective:
To assess the epidemiological evidence on diet and cancer and make public health recommendations.
Design:
Review of published studies, concentrating on recent systematic reviews, meta-analyses and large prospective studies.
Conclusions and recommendations:
Overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma), colorectum, breast (postmenopausal), endometrium and kidney;
Body weight should be maintained in the body mass index range of 18.5–25?kg/m2, and weight gain in adulthood avoided.
Alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, and a small increase in the risk for breast cancer; if consumed, alcohol intake should not exceed 2?units/d.
Aflatoxin in foods causes liver cancer, although its importance in the absence of hepatitis virus infections is not clear; exposure to aflatoxin in foods should be minimised.
Chinese-style salted fish increases the risk for nasopharyngeal cancer, particularly if eaten during childhood, and should be eaten only in moderation.
Fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectum, and diets should include at least 400g/d of total fruits and vegetables.
Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate.
Salt preserved foods and high salt intake probably increase the risk for stomach cancer;
Overall consumption of salt preserved foods and salt should be moderate.
Very hot drinks and foods probably increase the risk for cancers of the oral cavity, pharynx and oesophagus; drinks and foods should not be consumed when they are scalding hot.
Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and probably reduces the risk for breast cancer; regular physical activity should be taken.
PAPER II
Nutrition and cancer: the current epidemiological evidence
Carlos A Gonzalez.
Br J Nutr. 2006 Aug.
Abstract
We have examined the current scientific evidence on the relationship between nutrition and the most frequent tumours in the Spanish population: lung, colorectal, prostate, breast and stomach.
Consumption of fruit is negatively associated with cancer of the lung and stomach, possibly with colorectal cancer, but probably not with prostate cancer and breast cancer.
Consumption of vegetables probably reduces the risk of colorectal and stomach cancer, but probably is not associated with cancer of the lung, prostate and breast.
Consumption of red and processed meat is positively associated with colorectal cancer and probably with stomach cancer.
Animal fat is possibly associated with colorectal cancer and probably with prostate and breast cancer.
High alcohol intake increases the risk of colorectal and breast cancer, while dairy products and calcium seem to decrease the risk of colorectal cancer.
Obesity is a recognised risk factor of colorectal cancer and breast cancer in postmenopausal women, while foods with a high glycaemic index and glycaemic load possibly increase the risk of colorectal and prostate cancer.
The relevance of nutrition on the cancer process is evident. Nevertheless important issues remain to be solved and further studies are needed. This accumulative knowledge should be used by public health authorities to develop recommendations and activities to reduce overweight and obesity and to promote healthy dietary intak
Public Health Nutrition , Volume 7 , Issue 1a , February 2004 , . 187 -
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