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Cancer prevention: epidemiology and experiment
1Fred Hutchinson Cancer Research Center and University of Washington, Seattle, USA.
Cancer Letters
|March 19, 1997
Summary
Fruits and vegetables consumption is linked to lower cancer risk. While single compounds are disappointing for cancer prevention, whole foods offer a beneficial mix of phytochemicals.
Area of Science:
- Epidemiology
- Nutritional Science
- Oncology
Background:
- Epidemiologic studies consistently show a correlation between higher intake of fruits and vegetables and reduced risk of various epithelial cancers.
- Over 200 studies support this association, indicating a significant protective effect of plant-based foods.
Purpose of the Study:
- To explore the role of dietary patterns, specifically fruit and vegetable consumption, in cancer chemoprevention.
- To evaluate the effectiveness of single phytochemicals versus whole foods in cancer risk reduction.
Main Methods:
- Review of epidemiological data linking dietary habits to cancer incidence.
- Analysis of findings from human experiments investigating single chemopreventive agents.
- Assessment of the potential of whole foods as a source of chemopreventive compounds.
Main Results:
- A high proportion of studies demonstrate a dose-dependent inverse relationship between fruit and vegetable intake and cancer risk.
- Initial human trials with isolated phytochemicals have yielded disappointing results for cancer prevention.
- Single agents are not recommended for chemotherapy and may be unsuitable for chemoprevention.
Conclusions:
- Whole foods, rich in a complex mixture of phytochemicals, may offer a superior polypharmacy effect for cancer chemoprevention compared to isolated compounds.
- Dietary strategies emphasizing fruits and vegetables are a promising avenue for cancer prevention.
- The synergistic action of compounds in whole foods is likely key to their chemopreventive benefits.