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CANCER PREVENTION FOOD

CANCER PREVENTION FOOD. Prof. Irena Drmić Hofman University of Split School of Medicine University Hospital Split CROATIA. City of Split, Croatia. Learning with heart. OUTLINE. Cancer etiology Pathophysiology Nutrition and carcinogenesis Nutrients for cancer prevention.

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CANCER PREVENTION FOOD

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  1. CANCER PREVENTION FOOD Prof. Irena Drmić Hofman University of Split School of Medicine University Hospital Split CROATIA

  2. City of Split, Croatia

  3. Learning with heart

  4. OUTLINE • Cancer etiology • Pathophysiology • Nutrition and carcinogenesis • Nutrients for cancer prevention

  5. 1. CANCER ETIOLOGY • Cancer involves the abnormal division and reproduction of cells that can spread throughout the body • Usually thought of as a single disease, actually consists of >100 distinct types

  6. Non-lethal damage of the cell is a basis of cancerogenesis

  7. Let’s start with numbers… • Am Cancer Soc (2009) Predicts lifetime risk for developing cancer: ~1/2 men and little more than 1/3 women • Although fewer Americans are dying from cancer (survival rate now 66% vs 50% in the 1970s)

  8. Data suggests • 1/3 of 560,000 cancer deaths may be attributed to nutrition and lifestyle • Poor diet, physical inactivity, alcohol use, and overweight and obesity • Almost an additional 171,000 deaths are caused by tobacco use (Brawer et al., 2009)

  9. 30% of cancer deaths attibuted to poor nutrition! • Standards of Practice and Standards of Professional Performance for Oncology Nutrition Practice (Robien et al., 2010)

  10. MOST PREVALENT TYPES OF CANCER IN MEN • Prostate • Lungs and bronchus • Colorectal • Urinary bladder

  11. MOST PREVALENT TYPES OF CANCER IN WOMEN • Breast • Lung and bronchus • Colorectal • Uterine cancer

  12. CANCER PREVENTION GUIDELINES • Protection from the sun • Reducing tobacco use • Maintaining a healthy body weight • IMPROVING DIET • Increasing regular physical activity

  13. 2. PATHOPHISIOLOGY • Carcinogenesis is the origin or development of cancer • Changes in gene function cause normal cells to transform into cancerous cells

  14. GENOMICS • Oncogenes are altered genes that promote tumor growth and change programed cell death (apoptosis) • Tumor supressor genes are the opposite of oncogenes, they became dactivated in cancer cells • Only 5-10% cancers are result of inherited genetic alteration

  15. CANCEROGENESIS

  16. WHAT IS CARCINOGEN? • Physical, chemical or viral agent that induces cancer • Carcinogenesis is a biologic, multistage process that proceeds in three distinct process: Initiation, promotion and progression

  17. CANCEROGENESIS IS STEPWISE PROCESS

  18. PHASES OF CARCINOGENESIS • 1. INITIATION involves transformation of cells produced by the interaction of chemicals, radiation or viruses with cellular DNA • Transformation occurs rapidly, but cells can remain dormant for a variable period until they are activated by a promoting agent (years or even decades)

  19. PHASES OF CARCINOGENESIS • 2. PROMOTION: initiated cells multiply and escape the mehanism set in place to protect the body from the growth and spread of such cells • Neoplasm, new and abnormal tissue with no useful function, is established

  20. PHASES OF CARCINOGENESIS • 3. PROGRESSION: tumor cells aggregate and grow into a fully malignant neoplasm or a tumor

  21. COLON CANCER

  22. NUTRITION AND CANCEROGENESIS • Nutrition may modify the carcinogenic process at any stage, including carcinogen metabolism, cellular and host defense, cell differentiation, and tumor growth • Nutrition and diet contribute approx. 35% to causal factors for cancer (Greenwald et al., 2006)

  23. NUTRITION AND CANCEROGENESIS • Diets contain both inhibitors (antioxidants: vit. C, E, A and carotenoids, Se and Zn and phytochemicals) • and enhancers of carcinogenesis (polycyclic aromatic hydrocarbons-PAH, that form with a grilling meat at high heat; alcohol)

  24. CANCER PREVENTING FOOD PLAN

  25. NUTRITION AND RISK FACTORS FOR CANCER

  26. OBESITY AND BODY WEIGHT

  27. OBESITY • Risk factor for cancer and may account for 6% of all cancers (Polednak, 2008) • Currently, 68% of all American adults are overweight or obese (Flegal et al., 2010) • Caloric restriction, without malnutrition, have a positive effect on cancer prevention in animals (Longo et al., 2010) • Translate to humans?

  28. OBESITY • Positive association of BMI and cancers of the esophagus, pancreas, gallbladder, liver, breast (postmenopausal), endometrium, kidney, colon and rectum (Toles et al., 2008; WCRF and AICR, 2007) • BMI should be between 21 and 23 (throughout childhood at lower end of normal BMI)

  29. Obesity, age, hyperglycemia and the incidence of metabolic syndrome play a role in the circulating levels of insulin-like growth factor-1 (IGF-1) • Stimulates the growth of cancer cells (prostate, breast, lung, colon) and inhibit their death (Blackburn, 2007; Pollack, 2008)

  30. REDUCE FAT

  31. DIETS HIGH IN FAT • Often contain significant ammounts of meat • Link between meat and colorectal cancer: production of carcinogens from a high-fat diet, from heterocyclyc amines (HCAs), and/or polycyclic aromatic hydrocarbons (PAHs) from cooking; formation of carcinogenic N-nitroso compounds (NOCs) from processing (WCRF and AICR,2007)

  32. DIETS HIGH IN FAT • Saturated fat in red meats may be associated with an increased risk of colorectal, endometrial, and possibly lymphoid and hematologic cancers (Ferguson, 2010; WCRF and AICR, 2007)

  33. Reduce Fat • saturated fats may increase the risk of developing cancer. Further, diets high in fat have been linked to obesity which in turn has been linked with increased risk of some cancers

  34. Why reduce fat • Reduce the amount of saturated fat in your diet by limiting your consumption of red meat and full-fat dairy products and avoid foods that trans fats • Keep your overall fat intake to less 20% of your total calories each day (for a 2,000-calorie diet, < 45 grams) and choose foods that are rich in -3 essential fatty acids

  35. FRENCH FRIES OR CANCER FRIES? French fries are made with hydrogenated oils and then fried at high temperatures (80X more fat). They also contain cancer- causing acryl amides which occur during the frying process.

  36. Consumption of Red Meat

  37. Eliminate or Limit Red Meat • The China Study and several medical studies indicate a relationship between consuming animal proteins and increased risk for cancer • It's been suggested that diets high in animal fat may increase the body's levels of bile, which can feed tumors. In cultures where meat is minimally consumed or not consumed at all, the incidences of certain cancers are markedly lower than in the Western countries

  38. Eliminate or Limit Red Meat • Consider eliminating or limiting your consumption of red meat and other animal proteins, seem to reduce the risk of developing breast and prostate cancer. Consider using soy milk?

  39. Processed meats and bacon Also high in the same sodium nitrates found in hot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer

  40. ALCOHOL • Increased risk for cancers of the mouth, pharynx, larynx, esophagus, lung, colon, rectum, liver and breast (World Cancer Research Fund, and American Institute for Cancer Research, 2007)

  41. Reduce salt • Contains 55 mg Na / bottle ~ as in 1 pizza • ↑ Na, ↑thirsty • ↑ salt, ↑ sugar to improve the taste

  42. FOOD ADDITIVES?

  43. SHORT LIST OF DANGEROUS ADDITIVES • Artificial Sweeteners (Aspartame, Acesulfame-K ; Stevia is the choice) • Monosodium Glutamate • Artificial Food Colorings • Sodium Nitrate/Sodium Nitrite • Sulfur Dioxide and bisulphite • High Fructose Corn Syrup • Trans Fats • Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) • Potassium Bromate …

  44. Increase Fiber

  45. Increase Fiber • Help move potential carcinogens through the intestines faster, lessening the amount of time the intestinal wall is exposed to them • Fiber is also thought to help absorb bile acids, thus preventing decaying food from encouraging harmful changes in cells

  46. Increase Fiber • Try to eat at least 25 gr of fiber today from a variety of sources, with an emphasis on whole grains, legumes and fresh vegetables • Start by trading your favorite breakfast for bran cereal or slow-cooked oatmeal, adding beans to soups and salads and transitioning from "white foods" like bread and pasta to their whole-grain counterparts

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