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Nutrition and cancer.

J V Joossens, J Geboers

    Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie
    |January 1, 1986
    PubMed
    Summary

    Nutrition significantly influences cancer risk, particularly for esophageal, stomach, colon, rectum, prostate, and breast cancers. Dietary factors like alcohol, salt, nitrates, and fats play key roles in carcinogenesis.

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    Area of Science:

    • Oncology
    • Nutritional Science
    • Epidemiology

    Background:

    • Emerging evidence links nutrition to cancer etiology.
    • Studies have identified specific nutrients and foods involved in carcinogenesis.
    • Several major cancer sites are suspected to be influenced by dietary factors.

    Purpose of the Study:

    • To elucidate the role of nutrition in the etiology of various cancers.
    • To examine the impact of specific dietary components on cancer development.
    • To explore the relationship between diet and cancer mortality trends.

    Main Methods:

    • Review of correlation studies, experimental work, and case-control studies.
    • Analysis of epidemiological data on cancer mortality and dietary intake.
    • Examination of geographical variations in cancer and diet patterns.

    Main Results:

    • Alcohol intake is a significant factor in esophageal cancer, potentiated by smoking.
    • Salt, nitrate/nitrite, and vitamin C are implicated in stomach cancer development.
    • Fat intake, particularly saturated fat, is associated with increased risk for colon, rectum, prostate, and breast cancers.
    • Polyunsaturated fat may influence breast, colon, and prostate cancer risk.
    • Trends in cancer mortality correlate with dietary fat consumption patterns globally.

    Conclusions:

    • Nutrition plays a critical role in cancer etiology.
    • Specific dietary factors like alcohol, salt, nitrates, and fats are linked to various cancer types.
    • Dietary modifications represent a potential strategy for cancer prevention.

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