Nutrition and Cancer

Question 1

Cancer prevention recommendations

Answer 1

Healthy weight
180+mins of moderately vigorous activity/week

Wholegrains, vegetables, fruits and beans
Limit consumption of fast foods, processed foods high in fat, starch, sugar
Limit red/processed meat
Limit sugar sweetened drinks
Limit alcohol

Do not use supplements for cancer prevention
Breastfeed if possible => reduce breast cancer risk

Decrease risk of getting cancer, risk of dying due to cancer, aid in therapy

Question 2

What dietary factors can contribute to a reduced risk of which cancers in particular
Why

Answer 2

Higher plant based diet associated with
-reduced incidence of colorectal and lung cancer

Low caloric density
High nutrient content
Reduced carcinogen exposure
Healthy gut microbiome
Better insulin sensitivity
Fewer hormone imbalances

Question 3

Describe the impact of chronic disease on the risk of cancer

Answer 3

Chronic disease has a similar attributable risk to lifestyle factors

Question 4

How do processed foods contribute to an increased cancer risk

Answer 4

Esp in breast cancer

• use of additives, preservatives
• cooking methods that produce carcinogens
• high salt and fat content

Question 5

How does obesity contribute to increased cancer risk

Answer 5

Increased adipocytes => increased estrogen release
-increased breast and endometrial risk

Increased insulin, IGF => increased cell growth

Increased progrowth cytokines

Question 6

How does red/processed meats contribute to cancer

Answer 6

Mainly colorectal
breast and prostate
Increased exposure to nitrites => increased oxidative stress and genomic instability, reduced apoptosis, increased proliferation

Question 7

How does fibre contribute to reduction of cancer

Answer 7

Increased fibre intake from plant based foods

• wholegrains are protective against colorectal cancer
• beans and legumes are protective of prostate and colorectal
• increased fruits and veg
• soybeans reduces breast, prostate, lung, colorectal
• may also reduce SE of treatment and increase efficacy

Question 8

How may organic foods contribute to the reduction of cancer

Answer 8

Reduced risk
-mainly in breast, lymphoma
Probably due to some of the pesticides and herbicides being identified as possible carcinogens

Question 9

How may a low protein intake contribute to the reduction of cancer

What may be the relationship between dairy and cancer

Answer 9

> 10% of calories from protein => reduction in IGF1

Milk can be very high in estrogen => breast, endometrial, ovarian
Increased

Pesticides can accummulate in fat
Use of IGF in cows

Question 10

Describe the benefits of a rich gut microbiome in cancer

Answer 10

Gut microbiota produce SCFA from resistant fibres
Interacts with the host immune system and influences cytokines production and immune cell production

Improved response to immunotherapies and chemotherapies