[Nutrition and cancer].

Area of Science:

• Oncology
• Nutritional Science
• Preventive Medicine

Background:

• Carcinogenesis is largely driven by environmental factors, with diet contributing significantly to cancer risk.
• Dietary patterns are implicated in the development of major cancers, including breast, prostate, lung, and colorectal cancers.
• Understanding nutritional links to cancer is crucial for developing effective prevention strategies.

Purpose of the Study:

• To review nutritional evidence related to the four most common cancers in Switzerland.
• To identify dietary factors influencing the risk of breast, prostate, lung, and colorectal cancers.
• To provide evidence-based recommendations for cancer prevention through diet and lifestyle.

Main Methods:

• Systematic review of existing literature on diet and cancer.
• Analysis of epidemiological data and intervention trial results.
• Synthesis of evidence for specific cancers: breast, prostate, lung, and colorectal.

Main Results:

• Breast cancer risk is linked to hormonal factors, alcohol, and obesity; dietary fat and meat evidence is less clear.
• Prostate cancer risk has no convincing dietary links, though vegetables may be protective and fat/meat may increase risk.
• Lung cancer is primarily caused by smoking, but diets rich in vegetables and fruits show a protective effect, though beta-carotene supplementation was ineffective.
• Colorectal cancer risk is reduced by vegetable-rich diets and physical activity, while alcohol and red meat increase risk.

Conclusions:

• A predominantly plant-based diet, weight management, reduced intake of fat, red meat, and alcohol, alongside physical activity and smoking cessation, are recommended for cancer prevention.
• Nutritional therapy for cancer patients primarily aims to improve quality of life, with limited impact on life expectancy.