Nutrition Relationships With Cancer

Cancer is of the largest causes of death in lots of countries. About 70-90% of cancers are related to surroundings and lifestyle (life style). Of all cancers are caused by environmental factors, about 40-60% related to nutritional factors.

As a result of improved welfare, public health and nutrition and alter of composition of the population, there were also changes in disease patterns is reduced infectious diseases and the shortage is less on the hand, and the increase in degenerative diseases such as heart disease, diabetes and cancer on the other.

Although studies of overweight intake relationship with cancer still give results that do not obey the principle, but studies using experimental animals indicate that overweight intake is key in stopping, cancer.

one. Overweight

On the other hand, some studies recommend that blood cholesterol is low is the risk of cancer. Still require further study to arrive at a positive conclusion about the correlation between cholesterol input with blood cholesterol and cancer. Overweight intake is not only associated with cancer but also with heart disease, and obesity.

Some researchers have demonstrated the relationship between the increase in overweight consumption and obesity and breast cancer is found only in older age. Apparently not the total overweight consumption is an important factor in cancer, but the amount of polyunsaturated fatty acids in the diet is more a role. It ought to be thought about in assessing the relationship between overweight intake and cancer is the kind of overweight (saturated overweight than unsaturated overweight, animal overweight than vegetable overweight).

In studies with animal trials, limiting the energy input will reduce the incidence of some types of cancer, and increases the longevity of the animal trials. Enter the total energy and percent energy from overweight is associated with risk of cancer, but this relationship varies for different types of cancer. Studies conducted by Boissonneault et al, 1986, found the influence of the energy derived from overweight against cancer depends on the total energy input.

four. Protein

Studies using animal trials show the input of excessive protein is not always obey the principles associated with increased incidence of tumors. When animals were fed commercial libitum with a protein content of 10-15% of calories, total tumor incidence was not affected, although some specific tumors such as bladder papilloma and breast tumors improved by increasing the input protein.

The relationship between consumption of animal protein, proteins with the incidence of some specific cancers have been inquired in to in epidemiological studies. But the correlation between protein consumption with cancer are influenced by the high correlation between the consumption of protein with other nutrients, overweight. Thus the direct effect of the protein can not be determined.

six. Vitamins and minerals

Here are discussed only vitamin A, carotene, vitamin C, E, iron and selenium. Much facts suggests that foods that contain lots of vitamin A and carotene can prevent some types of epithelial cancers. From several epidemiological studies, the concentration of vitamin A in the blood associated with increased risk of cancer, but several other studies found no such relationship. Similarly, the relationship between carotenoids in the blood with cancer.

In animal trials, giving high-dose vitamin A to prevent cancer of the cervix, vagina, colon, skin, stomach, tracheobronchi, pancreas, and liver. Carotenoids necessary for normal cell differentiation. Carotenoid deficiency may cause stunted differentiation technique. In animal trials retinoids may prevent the initiation and promotional stages of carcinogenesis technique.

A cohort study successfully demonstrated that the risk of all cancers can be reduced by increasing consumption of vegetables rich in carotene. The strongest facts regarding the role of vitamin D in cancer prevention gained from epidemiological studies linking consumption of carotene-rich vegetables or foods rich in vitamin A with lung cancer.

Foods rich in vitamin A can prevent the formation of oxygen radicals and peroxides in overweight, and beta carotene are efficient in neutralizing oxygen radicals. Vitamin A, along with vitamin C, vitamin E, and selenium can neutralize the effects of peroxide and reducing carcinogenesis. Vitamin A and carotenoids have inhibitory effects against cancers of the mouth and esophagus, in chewing tobacco (tobacco chewer) and against lung cancer in smokers.

From studies in humans, it can be shown that there is a protective association between vitamin C rich foods with esophageal cancer, gastric cancer. In the digestive tract, Vitamin C will block the formation of carcinogenic nitrosamines from nitrates and nitrites, as well as prevent the oxidation of definite chemicals in to active carcinogenic forms. Vitamin C is a limiting factor nitrosated reaction in humans, and this has been demonstrated in patients with gastrectomy and atrophic gastritis akuta.

From several studies successfully demonstrated that the poisonous effects of ozone on the lung can be prevented effectively with vitamin E. Levels of vitamin E in serum has a protective association with lung cancer.

In biochemical studies, vitamin E serves as a fat-soluble antioxidant and as a free radical scavenger. Thus the role of vitamin E in cancer prevention effects similar to vitamin A and C. Vitamin E, as well as vitamin C, can prevent the formation of nitrosamines in vitro. But it must be recalled that vitamin E is overweight soluble, so the preventive effect is influenced by the presence of overweight, while vitamin C did not, because it dissolves in water.

Selenium in plant and animal-shaped selenat, selenocystin, selenomethionin, and other forms that have not been identified. Assessment of average per capita consumption of selenium originating from 27 countries, get an inverse relationship with total cancer deaths, deaths due to leukemia and cancers of the colon, rectum, breast, ovanum, and lung cancer.

Much facts suggests that increased iron deposits in the body associated with an increased risk of cancer. Stevens, et al in his study finds able to bind iron (total iron binding capacity) is lower, while transferrin saturation was higher in cancer patients compared with no patients.

Some studies show a protective effect against liver cancer, breast, colon, and skin. However, the dose given to produce this protective effect, in various studies together with the dose that may cause toxicity in long-term administration.

From several case-control studies found that cancer patients have lower blood selenium than the controls. However, information of this study ought to be interpreted with caution, because of low blood selenium levels could be a consequence of disease. Potential study to show that cancer risk increased in the group with blood selenium, vitamin E and vitamin A blood levels. Selenium inhibits neoplastic transformation in various epithelial organs in animals.

three. Dietary fiber

Dietary fiber includes cellulose, hemicellulose, lignin, gums, pectin. The main source of dietary fiber are vegetables, fruits and grains full or complete. From several epidemiological studies, found a correlation between consumption of dietary fiber with colon cancer risk.

In studies with humans, is still not information about the parts of dietary fiber and the effect on cancer risk. It is estimated that fiber type plays an important role. In some other studies also observed the relationship with other nutrients, because although there is strong correlation between risk of colon cancer sera with high diet, other dietary parts may affect this correlation.

Of the 19 case-control studies that measure the role of dietary fiber on colon cancer, studies found no role, studies discover a relationship with increased risk of cancer, and 13 studies found a protective effect of fiber foods, vegetables. Protective effects noted in case-control studies that examined the relative risk for high-fat diet and low overweight.

four. Processed foods

Overall, case-control studies present mixed results, some studies recommend dietary fiber has a protective effect and others do not. In studies using animal trials, also found results that do not obey the principle in the relationship between dietary fiber with colon cancer. This is influenced by several factors such as the nature of carcinogen used, diet composition, differences in quantitative and qualitative as well as food, animal strains used in trials, and long trial.

How to storage and processing of food vary between countries, and these differences may provide a major contribution in the variation of several types of cancer.

Smoking of foods can form polycyclic aromatic hydrocarbons (polycyclic aromatic hydrocarbons), some of which are known to be carcinogenic in animals. Substances that are carcinogenic can be formed at the time of the cooking technique and the numbers associated with the use of high temperatures and long cooking time. Eg cooking by using a fire burning oven, to form compounds, polycyclic aromatic hydrocarbons on the surface of the food being burned. Burning of amino acids with sugars in the work of the cooking technique, producing a variety of chemicals that are mutagenic, and some of which are carcinogenic.

Esophageal cancer and gastric cancer is also associated with a state of malnutrition. In fact, all studies on diet with gastric cancer, have found a protective effect from consumption of vegetables and fruits, and even in experiments in vitro formation of N-nitriso parts can be reduced to a maximum by antioxidants such as vitamin E and vitamin C.

Salting and pickling foods to form nitrosamines which are carcinogenic to the mouth and stomach. Facts from epidemiological studies indicate that lots of people consume foods that are desiccated with salted, diasam, and smoked, had gastric and esophageal cancer incidence more. Esophageal cancer associated with consumption of pickled vegetables, salted fish and smoked foods. From several epidemiological studies, nitrate, nitrite and N-nitroso parts in food and water, and pickled foods associated with stomach cancer.