Cancer Prevention and Therapy With Nutritional Science: Addressing the Gap in Medical Education and Practice

Cancer is a leading cause of morbidity and mortality worldwide. There exists a correlation between certain cancers and dietary factors. Several known carcinogens are present in the standard American diet, also known as the Western Diet. Additionally, food preparation methods can initiate carcinogenesis. Various dietary components, particularly plant-based foods, contain bioactive phytochemicals, have demonstrated potential anticancer effects through various molecular mechanisms. Consuming a wide variety of these so-called "cancer-fighting" foods may lead to synergism in preventing and slowing cancer progression. The nutritional intervention is also beneficial in cancer therapy, including avoiding malnutrition and cachexia and alleviating cancer therapy-induced symptoms as well as the use of specific diets that may augment concomitant therapies. This review aims to explore these concepts and highlight the need for their integration into medical school curriculum, particularly osteopathic medical education, as nutrition is closely interrelated to the whole-person patient care approach. These are fundamental concepts that do not gain the recognition they deserve in the typical medical school curriculum, and this may be reflected in clinical outcomes if not appropriately addressed. Addressing this gap in clinical medicine may reduce the risk of cancer, improve patient outcomes, build trust, and decrease the burden of cancer-related healthcare costs.