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Nutrition in Cancer Prevention

Nutrition in Cancer Prevention


Because carcinogenesis occurs over years,

most data linking diet and cancer is epidemiological (case control, cohort, or cross-sectional studies) It is estimated that one third of the cancer deaths each year in the US can be attributed to nutrition and other lifestyle factors (not including smoking)

Types of Epidemiologic Studies of Cancer


Case Control Studies The diets of individuals with cancer are compared with those of cancer-free controls matched for age, sex, and other key factors. Cohort Studies The diets of different groups of subjects are determined before cancer onset, and the incidences of developing cancers in each group are compared. Cross-sectional Studies The diets of different groups of subjects are compared, using the same measures at a single point in time.

Nutrition in the Etiology of Cancer contd


Complex relationship Dietary carcinogens: naturally occurring

and added in food preparation and preservation Inhibitors of carcinogenesis: antioxidants, phytochemicals Enhancers of carcinogenesis Latency period between initiation and promotion

Energy Intake, Body Weight, Obesity, and Physical Activity


Energy restriction inhibits cancer and

extends life span in animals Positive associations between overweight and cancers of the breast, endometrium, kidney, colon, prostate, and others Overweight increases risk of cancer recurrence and decreases survival Physical activity is inversely associated with cancer

Nutrition and Cancer Etiology


Fat Protein

Soy and phytoestrogens


Carbohydrates: fiber, sugars, and

glycemic index Fruits and vegetables Nonnutritive sweeteners

Nutrition and Cancer Etiology contd


Alcohol Coffee and tea Methods of food preparation and preservation Cancer chemoprevention Cancer prevention recommendations: nutrition

and physical activity


Nutrition and physical activity

recommendations for cancer survivors

Color Code System of Vegetables and Fruits

Data from Heber D: Vegetables, fruits and phytoestrogens in the prevention of diseases, F Postgrad Med 50:145, 2004.

Guidelines for Cancer Prevention


1. 2. 3. 4. 5. 6. Choose a diet rich in a variety of plant-based foods. Eat plenty of vegetables and fruits. Maintain a healthy weight and be physically active. Drink alcohol only in moderation, if at all. Select foods low in fat and salt. Prepare and store food safely.

And always remember . . . Do not use tobacco in any form.


From American Institute for Cancer Research: Simple steps to prevent cancer, Washington, DC, 2000, AICR.

Nutrition in Cancer Prevention


Diets contain both inhibitors and enhancers

of carcinogenesis Animal studies also test the effect of food and nutrition on cancer and provide guidance for epidemiological studies

Fat
High intake of total and saturated fat is associated

with increased risk of breast, colon, lung and prostate cancers High fat diets are associated with obesity, which is linked with cancer of the colon, rectum, esophagus, gall bladder, breast, endometrium, pancreas, and kidney Animal fat (from meat and dairy) was associated with increased risk of breast cancer in the Nurses Health study and others Higher omega-3 vs omega 6 may reduce risk of breast cancer Low fat diet (<20% fat) may reduce risk of recurrence of breast cancer

Energy Intake and Physical Activity


Total energy intake is strongly associated

with breast cancer in postmenopausal women Physical activity may have a protective effect Women who spent an average 3.8 hours per week in physical activities had lower risk of colon, reproductive cancers

Obesity is a Risk Factor for:


Breast cancer Gallbladder Pancreas

(among postmenopausal women)


Colon

Kidney
Is also a risk

Endometrium
Esophagus

factor for cancer recurrence

Protein
Difficult to isolate effects of protein, since

protein diets are in fat and in fiber Low protein diets seem to reduce the risk of cancer, while risk is increased by very high protein intakes Increased meat intake is associated with increased risk of colon cancer and advanced prostate cancer

Fiber
Observational studies and case control

studies indicate that fiber-rich diets are associated with a protective effect in colon cancer Higher intakes of vegetables were inversely associated with colon cancer risk in one study But high fiber diets also tend to be lower in meat, fat, and refined carbohydrates

Fiber
Two intervention trials evaluating the effect

of fiber on polyp and adenoma recurrence failed to show an effect of high fiber vs low fiber diets Recommendation is to eat high fiber foods despite lack of conclusive evidence re cancer

Carbohydrate and Glycemic Index


High glycemic-index diet associated with

increased risk of cancers including ovarian, endometrial, breast, colorectal, pancreas, and lung Limit processed foods and refined sugars and emphasize whole grains and low GI foods

Fruits and Vegetables


Fruits and vegetables found to be associated

with lower risk in 128 of 156 dietary studies Increased consumption of fruits and vegetables is associated with lower risk of cancers of the oral cavity, esophagus, stomach, colon, rectum, and bladder Evidence less strong for hormone-related cancers such as breast and prostate cancer

Fruits and Vegetables


People who develop cancer tend to have low intakes of Raw and fresh vegetables Leafy green vegetables Lettuce, carrots, raw and fresh fruit Cruciferous (cabbage family) vegetables Flavenoids and lignans (soy, grains, vegetables) are associated with lower risk of sex hormonerelated cancers

Fruits and Vegetables


Low in energy, good sources of fiber,

vitamins, minerals Good sources of antioxidants (vitamins C, E, selenium, phytochemicals such as carotenoids, flavonoids, plant sterols, allium compounds, indoles, phenols, terpenes Do not yet know what is the protective agent(s) so best to use food sources

Plant based foods may prevent cancer by


Inhibiting hormone-dependent steps in

tumor formation and protecting genetic material from carcinogenic agents Suppressing free radical production Serving as bulking agents to dilute carcinogens and decrease gastrointestinal transit time Stimulators of physiologically active and anti-cancer enzymes
Mobley C. Nutrition and cancer prevention. In McCallum and Polisena, The Clinical Guide to Oncology Nutrition. Oncology Nutrition Dietetic Practice Group, 2000.

Cancer Chemoprevention Studies


-carotene supplementation in Finnish

smokers was associated with a 16% higher incidence of lung cancer Heavy alcohol intake seemed to enhance negative effects However, diet studies suggest that high fruit and vegetable consumption, particularly carotenoids, tomatoes, and tomato-based products may reduce risk of lung cancer

Supplementation in Persons at High Risk for Esophageal-Gastric Cancer in China


Study in area of China with diet low in

micronutrients and very high risk of esophageal and gastric cancer -carotene, vitamin E, and selenium at 5X the RDA was associated with significantly lower mortality from all cancers

Calcium and Cancer Risk


Several studies suggest that foods high in

calcium may reduce the risk for colorectal cancer and that calcium supplements may reduce the formation of colorectal polyps However, there is evidence that high calcium intake, especially supplements, is associated with increased risk of prostate cancer Bottom line: get calcium through food sources

Lycopene and Cancer Risk


Lycopene is a red-orange carotenoid found

in tomatoes and tomato-based foods Several studies show that consuming tomato products reduces the risk of some cancers, but unclear whether lycopene is responsible Absorption of lycopene is enhanced when lycopene-containing vegetables are cooked and eaten with fat No evidence that supplements are safe and effective in cancer prevention.
Source: American Cancer Society, accessed 2005

Preserved Meats and Cancer Risk


Some studies link eating large amounts of

preserved meat to increased risk of colorectal and stomach cancers May or may not be due to nitrites Nitrites can be converted in the stomach to carcinogenic nitrosamines, which may increase the risk of stomach cancer Vegetables and fruit retard the conversion of nitrites to nitrosamines

Cooked Meat and Cancer Risk


Frying, broiling, and grilling meats at high

temperatures creates chemicals that might increase cancer risk (cause cancer in animals) Use techniques such as braising, steaming, poaching, stewing and microwaving

Soy and Cancer Risk


Soy contains several phytochemicals

(phytoestrogens) which have weak estrogen activity and appear to protect against hormonedependent cancers in animal studies No evidence shows soy supplements reduce cancer risk High doses of soy may increase the risk of estrogen-responsive cancers, such as breast or endometrial cancers in certain women Breast cancer survivors should consume only moderate amounts

Alcohol
Alcohol associated with carcinogenesis in

cancers of the mouth, pharynx, larynx, esophagus, lung, colon, rectum, liver and breast (USDHHS, 2000) Appears to act synergistically with tobacco Malnutrition associated with alcoholism may also be implicated

Coffee and Tea


Coffee has been investigated as a possible

risk factor for a variety of cancers, but does not appear to be associated with increased cancer Regular drinking of green tea and other sources of polyphenols may reduce the risk of stomach cancer Consumption of very hot drinks may increase the risk of esophageal cancer

Artificial Sweeteners
Cyclamate banned as food additive in US in

1969 and saccharine in 1977 after being associated with bladder cancer in mice Under public pressure, saccharine returned to the market; it was reviewed and taken off the list of potential carcinogens in 2000 Aspartame: no evidence implicating it in increased cancer risk

Artifical Sweeteners
Five artificial sweeteners on the market: Acesulfame-K Aspartame Neotame Saccharine Sucralose

Hyperinsulinemia and Cancer


Increased body mass index may promote

hyperinsulinemia and metabolic syndrome Insulin resistance/hyperinsulinemia, higher estrogen levels, and insulin-like growth factor I may act synergistically to promote tumor growth, particularly mammary tumors.

Food Safety and Cancer


Naturally occurring carcinogens (aflatoxins

in peanuts, safrol in plant oils, tannins in grains and grapes, benzopyrene formed by smoking meat and fish) Naturally found in plant foods like celery, parsley, figs, mustard, pepper, citrus oils Pesticides

Food Safety and Cancer


Choose in-season, locally grown produce Rinse fruits and vegetables and remove outer

leaves before eating Use proper food storage to prevent growth of fungal carcinogens Marinate protein foods to decrease cooking time Use cooking methods to avoid contact of foods and food drippings with flames Use lower cooking temperatures with protein foods
Mobley C. Nutrition and cancer prevention. In McCallum and Polisena, The Clinical Guide to Oncology Nutrition. Oncology Nutrition Dietetic Practice Group, 2000

AICR Diet and Health Guidelines for Cancer Prevention


Choose a diet rich in a variety of plant-

based foods Eat plenty of vegetables and fruits. Maintain a healthy weight and be physically active. Drink alcohol only in moderation, if at all. Select foods low in fat and salt. Prepare and store food safely.

American Cancer Society Guide to Nutrition and Activity


Eat a variety of healthful foods, with an emphasis on plant

sources.
Eat five or more servings of a variety of vegetables and fruits each day.
Include vegetables and fruits at every meal and for snacks.
Eat a variety of vegetables and fruits.

Limit French fries, snack chips, and other fried vegetable

products.
Choose 100% juice if you drink fruit or vegetable juices.

American Cancer Society Guide to Nutrition and Activity


Choose whole grains in preference to processed

(refined) grains and sugars.


Choose whole grain rice, bread, pasta, and cereals. Limit consumption of refined carbohydrates,

including pastries, sweetened cereals, soft drinks, and sugars.

American Cancer Society Guide to Nutrition and Activity


Limit consumption of red meats, especially those

high in fat and processed.


Choose fish, poultry, or beans as an alternative to

beef, pork, and lamb.


When you eat meat, select lean cuts and smaller

portions.
Prepare meat by baking, broiling, or poaching,

rather than by frying or charbroiling.

American Cancer Society Guide to Nutrition and Activity


Choose foods that help maintain a healthful weight. When you eat away from home, choose food low in fat,

calories, and sugar and avoid large portions.


Eat smaller portions of high-calorie foods. Be aware that

low fat or fat free does not mean low calorie and that low-fat cakes, cookies, and similar foods are often high in calories.
for calorie-dense foods such as French fries, cheeseburgers, pizza, ice cream, doughnuts, and other sweets.

Substitute vegetables, fruits, and other low-calorie foods

Lifestyle Changes to Reduce Breast Cancer Risk


Reducing alcohol consumption Breastfeeding Avoiding obesity

Being physically active


Source: American Cancer Society, accessed 2005

Lifestyle Change to Prevent Colon Cancer


Increase your physical activity Eat more vegetables and fruit Limit intake of red meats Avoid obesity

Avoid excess alcohol


Source: American Cancer Society, accessed 2005

Lifestyle Changes to Prevent Oral and Esophageal Cancers


The best advice to reduce the risk of oral

and esophageal cancers is to:


Avoid all forms of tobacco
Restrict alcohol consumption Avoid obesity

Lifestyle Changes to Prevent Pancreatic Cancer


Avoid tobacco use
Maintain a healthful weight Remain physically active

Eat five or more servings of vegetables and

fruits each day


Source: American Cancer Society, accessed 2005

Lifestyle Changes to Prevent Prostate Cancer


Limit intake of animal products, especially

red meat and high-fat dairy products


Eat five or more servings of vegetables and

fruits each day

Lifestyle Changes to Prevent Stomach Cancer


Eat at least five servings of vegetables and

fruits daily.
Stomach cancer rates are falling due to

reduced infection with h. pylori

At Present, There Are No Nutritional Risk Factors for


Brain Cancer
Leukemias Ovarian cancer

Source: American Cancer Society, accessed 2005

Diet Recommendations for Cancer Survivors


Cancer survivor may harbor undetected primary or

disseminated cancer cells A cured cancer pt is at increased risk for other primary cancers in the same organ or other organs General dietary guidelines are also appropriate for recovering cancer pts Dietary regimens should a) avoid stimulating growth and spread of remaining tumor cells and b) provide maximum prevention against new primary tumors
Nixon DW. Nutrition during cancer recovery. In McCallum and Polisena, The Clinical Guide to Oncology Nutrition. Chicago, The American Dietetic Association, 2000.

Recommendations for Cancer Survivors


Limit total fat intake to 15-20% of total

calories. Monounsaturated fats are preferred. Aim for 10-12 daily servings of a variety of whole vegetables and fruits. Consume 4-6 servings of whole grains daily. Breast cancer pts should eliminate or severely restrict alcohol intake

Dietary Recommendations for Cancer Survivors


Consider a Vitamin E supplement of 200

IU/day to replace deficit from reduced fat intake Standard dose multivit daily (not to exceed 100% RDA). This does not replace cancerfighting foods Exercise moderately (30 minute daily walk, for example) Maintain desirable body weight

AICRs New American Plate

New American Plate

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