[The role of nutrition in the pathogenesis and prevention of oncologic diseases]

Nutrition influences the etiopathogenesis of oncological diseases by several mechanisms: the food may contain carcinogens and the organism is able to produce them also in vivo from some foods. The mutagens in the warmed or heated foods, several food-additives and other accessory ingredients of the food chain can influence the carcinogenetic process. From the epidemiological point of view the role of ethanol is very important in the etiology of tumours: its complex cocarciogenic effect is based upon its influence on the DNA metabolism and the hormonal status. The anticarcinogen nutritive factors like vitamin A and retinoids, vitamin D and selen have important anticarcinogan potency based on epidemiologic and experimental result. The anticarcinogenic effect of fibers is complex and multifactorial. The phytochemicals promise a lot in anticarcinogenesis, with their help we may gain a possibility to prevent cancer. The theoretical general dietary principles to reduce cancer risk are summarized. It may be important to change dietary habits also after diagnosis of cancer: it is proved in some tumours that with an ideal nutrition the recidive-free survival is longer. The risks, combined with dietary factors can be effectively and rationally diminished by primary prevention: that is why information and education of the population should have a basic role in primary prevention.