Nutrition & Carcinogenesis

1. Nutrition & Carcinogenesis Nutrition & Carcinogenesis Trisha Garcia Trisha Garcia

2. Learning Objectives • Define carcinogenesis and carcinogen. • Describe the three phases of carcinogenesis. • Discuss examples of known carcinogens. • Discuss the preventions of carcinogenesis.

3. Overview • What is carcinogenesis? • Phases of carcinogenesis • Factors of carcinogenesis • Classification of carcinogens • Types of carcinogens • Prevention

4. What is carcinogenesis? • Carcinogen: a physical, chemical, or viral agent that induces cancer.

5. Phases of carcinogenesis • Initiation • Promotion • Progression

6. Factors for Carcinogenesis

8. Classification of carcinogens • Genotoxic agents: cause genetic damage or mutations. Ex.) Polycyclic aromatic hydrocarbons, nitrosamines, mycotoxins, etc. 2. Nongenotoxic agents: do not directly affect DNA, but promote tumor growth in other ways. Ex.) Dioxin, estradiol, asbestos, etc.

9. Carcinogens • Heterocyclic amines (HCAs) • Polycyclic aromatic hydrocarbons (PAHs) • Advanced glycation end products (AGEs)

10. HCAs • Heterocyclic amines: formed inside muscle meats during various types of high temperature cooking; when creatine and amino acids react together with heat. Four factors influence HCA formation: • Type of food • Cooking method • Temperature • Cooking duration

11. PAHs • Polycyclic aromatic hydrocarbons: formed by the incomplete burning of organic matter at temperatures over 392 F PAH formation is influenced by: • Temperature of cooking • Duration of cooking • Type of fuel used in heating • Distance from heat source • Fat content of the food

12. AGEs • Advanced glycation end products: created when sugars and proteins in food react together with heat • Maillard reaction

14. Nitrates

15. BPA

16. Alcohol • Alcohol consumption is associated with increased cancer risk for cancers of the mouth, pharynx, larynx, esophagus, lung, colon, rectum, liver, and breast

17. Energy intake & Body Weight • Excess calorie intake is a risk factor for cancer • Obesity is a risk factor for cancer and may account for 6% of all cancers.

18. Fat Intake • Positive correlation exists between fat intake and incidences of breast, colon and prostate cancers.

19. Protein • Increased protein intake = enhancement of tumor development

20. Salt Intake • A close correlation between daily salt intake and gastric cancer incidence

21. Prevention Cook with low and slow heat: • Poaching • Stewing • Braising • Steaming • Avoid processed foods • Avoid charring foods • Avoid direct exposure to open flame

22. Prevention • Vitamin D • Calcium • Coffee & tea • Fruits and vegetables • Soy and phytoestrogens • Omega-3 FA

24. Prevention American Cancer Society: • Physical activity • Healthy body weight • Eat healthful, colorful foods (plant based) • Limit alcohol American Institute for Cancer Research: • Lean body weight • Physical activity • Limit energy-dense foods • Plant foods • Limit animal foods • Limit alcohol • Limit salt intake • Meet nutritional needs

25. Asses your risk • http://www.diseaseriskindex.harvard.edu/update/hccpquiz.pl?lang=english&func=home&page=cancer_index • http://www.cancer.org/healthy/toolsandcalculators/quizzes/nutrition-activity-quiz/index.htm

28. References • Sugimura T. Nutrition and dietary carcinogens. Oxford journals. 21(3). • Prashant T, Shrama G, Hussain S, et al. Magnanimous effects and role of dietary nutrition on carcinogenesis. International medical journal of sifa university. 2014. 1(1). • http://www.precisionnutrition.com/all-about-cooking-carcinogens • http://www.cancer.org/cancer/cancercauses/othercarcinogens/generalinformationaboutcarcinogens/known-and-probable-human-carcinogens • Mahan K, Escott-stump S, Raymond J. Krause’s food and the nutrition care process. St. Louis, MO. Elsevier. 2012. • http://www.healthyodds.com/cancerprevention.html