According to estimates from different authorities, food, nutrition, and physical activity factors account for around one-third of cancer cases in Western high-income cultures. Because of the lengthy latent period for cancer development, its intricate pathogenesis, and the difficulty of characterizing the multifaceted aspects of diet and activity over a lifetime, it is not easy to confidently identify specific associations between dietary patterns, foods, body composition, or individual nutrients. It has also been projected that as many as 80% to 90% of all human cancers are attributable to environmental influences and are therefore preventable. This statement is based on the assumption that the minimum rate for each type of malignancy identified in worldwide surveys represents the "natural incidence" of the disease and that environmental factors contribute to the higher rates found elsewhere. Cigarette smoking is the best-identified environmental factor associated with cancer; other carcinogenic agents include radiation and chemicals (usually occupational exposures) and viruses (general exposure). Except for smoking and occupational hazards, nutrition is probably the most important environmental risk. Here are some nutritional-related issues concerning cancer(Wiseman, 2008).
Obesity and Cancer
The evidence supporting the idea of avoiding obesity to reduce the risk of cancer comes from both experiments and population studies. Studies on laboratory animals have shown that a low-calorie diet can decrease chemically induced tumors. Additionally, inducing obesity in mice has been linked to a higher incidence of mammary tumors. A long-term study by the American Cancer Society found that individuals close to average weight had the lowest mortality rates, while those 30% to 40% heavier than average weight had nearly 50% higher cancer mortality. This excess cancer mortality in obese individuals, particularly in women, was associated with cancers of the gallbladder, breast, cervix, endometrium, and ovaries.
Dietary Carcinogens
The American Cancer Society does not place much emphasis on "carcinogens" in the diet; the only advice it makes is to limit the amount of smoked and cured foods you eat because of the association with esophageal and gastric cancer. The focus of research on broad food types in the diet and their relationship to cancer risk has shifted since the early 1970s. Many naturally occurring chemicals in common foods have the potential to be mutagenic or carcinogenic, according to advanced analytical technologies like the Ames test. Foods like celery, rhubarb, cocoa powder, tea, mustard, lettuce, and spinach contain potential mutagens or carcinogens. However, the low concentrations at which most carcinogenic substances occur, coupled with the abundance of anticarcinogens in the diet, minimize the overall hazard to humans, according to Ames.
Dietary Fats and Cancer
The 1982 report by the National Research Council highlighted fats as the dietary factors with the strongest association with cancer. Unsaturated fats, found in vegetable oils like safflower oil, were particularly emphasized. These fats contain one, two, or more double bonds. Saturated fats, found in animal products like beef, butter, cheese, and chocolate (with exceptions like coconut oil), were also noted. Between 1963 and 1977, Americans reduced their intake of animal fats and oils by 47% but increased their intake of vegetable fats and oils by 58%. Experimental evidence has accumulated, providing substantial insight into the relationship between dietary fats and cancer.
Dietary Fiber and Cancer
The fiber hypothesis, popularized by Dennis Burkitt, suggests a link between dietary fiber and a reduced risk of large bowel cancer. Burkitt observed lower colon cancer rates in African regions with high fiber consumption. The hypothesis proposes that a high-fiber diet dilutes carcinogens and increases stool bulk, preventing prolonged contact between carcinogens and the gut wall. However, some aspects of Burkitt's theory, like the emphasis on cereal fiber, have been questioned. Studies show that adding fiber may not necessarily decrease transit time, and African diets, despite being low in cereal fiber, include fruits and vegetables rich in protective substances like vitamins A and C(Marwick, 1997).
A cancer diagnosis can be devastating, and going through treatment can present several difficulties, such as changes in taste, appetite, and energy levels.
Enough nutrition is essential to maintaining the body's fortitude and resiliency throughout this trying period. Always emphasize a diet rich in nutrient-dense foods to provide your body with the essential vitamins and minerals it needs. Include a variety of colorful fruits and vegetables, whole grains, lean proteins, and healthy fats in your meals.
Protein is essential for maintaining and repairing tissues, especially during cancer treatment. Include sources of lean protein such as poultry, fish, eggs, dairy products, legumes, and nuts in your diet. If your appetite is diminished, try incorporating protein-rich smoothies or shakes.
It's important to stay hydrated, particularly if you're having adverse effects like nausea or vomiting. Drink water throughout the day to stay hydrated, and think about combining it with herbal teas, diluted fruit juices, or electrolyte-rich drinks.
Always go in for whole grains like brown rice, quinoa, and whole wheat bread over refined grains. Whole grains provide fiber, which aids digestion and helps manage constipation a common side effect of certain cancer treatments.
Always include sources of healthy fats, such as avocados, nuts, seeds, and olive oil, in your diet. These fats provide a concentrated source of energy and can be easier to consume, especially if you're dealing with weight loss(Frenkel et al., 2022).
Maintaining a well-balanced and nourishing diet is an important aspect of supporting your body during cancer treatment. Recall that to develop a plan that suits your unique requirements and preferences, you must confer with both your healthcare team and a trained dietitian. Eating well not only provides physical strength but also contributes to a positive mindset, helping you face the challenges of cancer treatment with resilience and determination.
REFERENCES
Frenkel, M. et al. (2022) ‘“What Should I Eat?”—Addressing Questions and Challenges Related to Nutrition in the Integrative Oncology Setting’, Current Oncology Reports, 24(11), pp. 1557–1567. Available at: https://doi.org/10.1007/s11912-022-01308-x.
Marwick, C. (1997) ‘Global review of diet and cancer links available’, JAMA: The Journal of the American Medical Association, 278(20), pp. 1650–1651. Available at: https://doi.org/10.1001/jama.278.20.1650.
Wiseman, M. (2008) ‘The Second World Cancer Research Fund/American Institute for Cancer Research expert report. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective’, Proceedings of the Nutrition Society, 67(3), pp. 253–256. Available at: https://doi.org/10.1017/S002966510800712X.
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