Chapter 2: Nutrition and Cancer Prevention Flashcards
(30 cards)
Overweight and obesity increase the risk of what cancers?
Esophagus (adenocarcinoma), pancreas, colorectum, breast (postmenopause), endometrium, kidney, and gall bladder
Excess body fat and insulin resistance and cancer risk
result in elevated levels of insulin and increased bioavailability of insulin-like growth factor 1 (IGF-1), promoting growth and reproduction of cancer cells and inhibiting apoptosis
The fraction of cancers that can be prevented by diet and physical activity
1/4
Increased adipose tissue and cancer risk
adipose tissue is the primary site of estrogen production in postmenopausal women, increased tissue is associated with endometrial cancer and postmenopausal breast cancer
Increased leptin levels promote?
cell proliferation and angiogenesis and inhibits apoptosis
Adiponectin
a protective hormone that decreases insulin resistance and inflammation and promotes apoptosis. Adiponectin is decreased with excess body fat
Abd fatness is associated with which cancers
colorectal, endometrium, postmenopausal breast, and pancreas
Waist circumference for men and women
no larger than 37” men 31.5” women
ACS and AICR/WCRF recommendations for physical activity
ACS- 150 min moderate activity or 75 min vigorous activity/ week for adults
AICR/WCRF- 30 min moderate physical activity every day, increase to 60 min of moderate or 30 min of vigorous per day
Mechanisms through which physical activity could influence cancer risk
- Maintain a healthy level of body fat
- improve insulin sensitivity and reduce insulin levels
- Decrease levels of bioavailable sex hormones
- Increased gut-transit time, reducing exposure in the colon
- improved immune function
Energy density
describes how concentrated foods are in calories. the calories per gram or per 100 grams of food
Non-starchy vegetables and fruits protect against what cancers
mouth, pharynx, larynx, esophagus, stomach, and lung
Allium vegetables (garlic, onion, and leeks) protect against what cancer
stomach
Dietary fiber protects against what cancer
colorectal
Minerals that protect against prostate cancer
selenium and lycopene
Vitamins that protect against esophageal cancer
Vitamin C and beta-carotene
Carotenoids protect which cancers
mouth, pharynx, larynx, and lung
What effects are shown from phytochemicals in plant foods
effects on cell cycle regulation, processes of angiogenesis, apoptosis, DNA repair, and inflammation
AICR/WCRF recommendations for red meat in cancer prevention
consume less than 18 oz per week (beef, pork, lamb) and very little, if any, processed meats
Nutrient in red meat that is associated with increased risk of cancer
Heme iron. It can lead to to the production of free radicals, resulting in oxidative damage to DNA, protein, and cell membranes
The risk for colorectal cancer increases by an estimated __% for every 100 g of red meat consumed daily and __% for every 50 g processed meat
17%,18%
The recommended intake of alcohol for men and women
Men: 2 drinks per day
Women: 1 drink per day
Cancers associated with increased risk with alcohol
mouth, pharynx, larynx, esophagus, colorectal, and breast
Resveratrol
phytochemical found in red wine. Research does not support considering red wine separately from other alcoholic beverages in relation to cancer risk
