Diet Plan for Someone with Colon Cancer Healthfully. Colorectal cancer and nutrition

Colorectal cancer and nutrition, Colorectal cancer and nutrition

Approximately one-quarter of these cancers occur in countries with low socio-economic levels where food deficiencies are implicated in etiology by the imbalance between physical activity and energy intake, while high sugar and fat content are the main factors incriminated in developed countries where a third of the most common cancers occur.

The relationship between diet and cancer risk is complex.

  • Colorectal cancer and nutrition
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  • Diet Plan for Someone with Colon Cancer Healthfully. Colorectal cancer and nutrition
  • Cancer de piele stadiul 4

Thermal food processing can result in carcinogenic byproducts. For instance, frying or smoking meat can lead to the formation of polycyclic aromatic hydrocarbons such as benzopyrene. Smoked meat and smoked fish consumption has been linked to gastric cancer in countries with high intake, such as Japan. Some vegetables, such as celery, endives, cabbage, spinach or turnips, have a high nitrate content, especially if they are stored for more than two days, if they undergo thermal processing or if they are combined with animal proteins.

As nitrates change to nitrosamines, the carcinogenic potential of these types of food increases.

1. Introduction

Diet can also act as a protection against cancer. A high intake of fruits and vegetables that contain large amounts of fibers has been often associated with a decreased colon cancer risk. Similar associations have been noted for gastric cancer and for other epithelial malignancies such as lung, pharynx, colorectal cancer and nutrition, esophageal and breast cancer.

Consuming large amounts of food that contain phytoestrogens selective estrogen modulators may contribute to primary and secondary prophylaxis colorectal cancer and nutrition endocrine-dependent cancers. The protective effect against cancer found for both fruits and vegetables is most likely due to a high content of vegetable fibers, specific vitamins and certain bioactive compounds such as carotene found in red vegetablesfolates found in green vegetablesglucosinolates brassica and alkyl sulfates garlic.

The link between cancer and diet is as complex as neoplastic disease itself. Current studies indicate that certain foods and nutrients can help prevent or, on the contrary, develop certain types colorectal cancer and nutrition cancer.

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For the other risk factors we have the possibility to change them, including diet. Keywords diet, cancer, prophylaxis Rezumat Factorii alimentari joacă un rol complex în etiopatogeneza cancerelor umane.

Aproximativ un sfert din aceste tipuri de cancer apar în ţările cu un nivel socioeconomic scăzut, unde deficienţele alimentare sunt implicate în etiologie prin dezechilibrul dintre activitatea fizică şi consumul de energie, în timp ce conţinutul ridicat de zahăr şi grăsimi este principalul factor incriminat în ţările dezvoltate unde apar o treime din cele mai frecvente tipuri de cancer.

Relaţia dintre dietă şi riscul de cancer este complexă.

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Procesarea termică a unor alimente poate avea ca rezultat produse secundare cancerigene. De exemplu, carnea prăjită sau afumată poate duce la formarea de hidrocarburi aromatice policiclice, cum ar fi benzopiranul. Consumul crescut de peşte şi carne afumată a fost asociat cu cancerul gastric în unele ţări, cum ar fi Japonia.

Unele legume, precum ţelina, andivele, varza, spanacul sau strugurii, au un conţinut ridicat de nitraţi, mai ales dacă sunt depozitate mai mult de două zile, dacă sunt supuse procesării termice sau dacă sunt combinate cu proteine animale.

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Pe măsură ce nitraţii se transformă în nitrozamine, creşte potenţialul carcinogen al acestor tipuri de alimente. Dieta poate acţiona şi ca factor de protecţie împotriva cancerului. Un aport ridicat de fructe şi legume care conţin cantităţi mari de fibre a fost deseori asociat cu un risc scăzut de cancer de colon.

Asociaţii similare au fost observate pentru cancerul gastric şi pentru alte afecţiuni maligne epiteliale, cum ar fi cancerul pulmonar, de faringe, de laringe, cancerul esofagian şi cel de sân.

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Consumul unor cantităţi mari de alimente care conţin fitoestrogeni modulatori selectivi ai estrogenului poate contribui la profilaxia primară şi secundară a cancerelor endocrin-dependente. Efectul protector împotriva cancerului, constatat atât pentru fructe, papillom nase au en entfernen şi pentru colorectal cancer and nutrition, este cel mai probabil datorat unui conţinut ridicat de fibre colorectal cancer and nutrition, vitamine şi anumiţi compuşi bioactivi, cum ar fi carotenul aflat în legume roşiifolaţii din legumele verziglucozinolatul Brassica şi sulfatul de alchil usturoi.

Legătura dintre cancer şi dietă este la fel de complexă ca şi boala colorectal cancer and nutrition.

Rolul nutriţiei în cancer

Studiile actuale indică faptul că anumite alimente şi substanţe nutritive pot preveni sau, dimpotrivă, pot duce la dezvoltarea unor tipuri de cancer. Deşi există mulţi factori care cresc riscul de cancer şi care nu pot fi schimbaţi cum ar fi genele şi mediulexistă şi alţii care pot fi controlaţi.

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Pentru ceilalţi factori de risc, avem posibilitatea de a-i schimba, inclusiv dieta. Cuvinte cheie dietă cancer profilaxie Nutrition-related factors play a complex role in the etiopathogenesis of human cancers.

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About a quarter of these cancers occur in countries with low socioeconomic levels, where nutritional deficiencies are involved in etiology via imbalance between physical activity and energy intake, while high sugar and fat content are the main factors incriminated in developed countries where a third of the most common cancers occur 1.

There are numerous data in favor of the idea that diet is a factor involved in the etiology of some cancers such as colon, stomach, pancreas, breast, ovary, uterus, prostate cancer.

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Several nutritional factor assumptions have been formulated to explain variations in the incidence of a particular neoplasm in different countries. For example, consumption of smoked fish and smoked meat in Japan has been incriminated in the development of stomach cancer.

Nutrition can intervene in carcinogenesis process in circumstances such as: a. Providing a source of carcinogens or procarcinogens: foods containing carcinogenic substances or these may occur in the process of food processing or preservation.

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Encouraging the formation of carcinogenic substances: nitrates and nitrites, whose concentration can be elevated in some foods or drinking water, are transformed into nitrosamines. Changing the effects of carcinogens: nutrition can play a protective role against carcinogens through fiber content, vitamins and antioxidants vitamins C, E and A, coenzyme Q10, melatonin, selenium, zinc.

Colorectal cancer and nutrition

Selenium and vitamin E reduce the risk of prostate cancer. A diet rich in dietary fibers lowers the risk of colon, oral cavity, esophagus, stomach and lung cancers. A number of studies have suggested the protective effect of folic acid in colorectal cancer and nutrition the risk of colon cancer. This effect can be explained by two theories: 1 the synthesis of radicals, donors of methyl groups mediated by folate with methylation of DNA and regulation of gene expression; 2 there is a conversion of uracil to thiamine facilitated by folate, a mechanism involved in DNA repair 3.

Epidemiological data suggest that increased consumption of fat, protein, salt and a diet with low dietary fibers content USA, Western Europe are associated with an increased colorectal cancer and nutrition of colon cancer. The incidence of breast cancer is also high in countries colorectal cancer and nutrition there is an increased consumption of saturated fats USA, Scandinavia.

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The incidence of breast cancer in descendants of Japanese emigrants in the USA is as high as that of the American native population and much higher than that of Japanese residents, suggesting an important role in the diet 3. In the process of preparing food by thermal processing, substances with a carcinogenic potential may result.

Thus, benzopyrene and other aromatic polycyclic hydrocarbons may result from the process of thermal processing pyrolysis of foods, for example, when the meat is roasted or smoked.

Vegetables such as celery, endive, cabbage, spinach, kohlrabi contain large quantities of nitrates, especially if they are preserved colorectal cancer and nutrition more than two days, if they are thermally prepared or colorectal cancer and nutrition with proteins, resulting in nitrosamines that have carcinogenic potential. A number of substances such as preservatives or those intended to give color, taste, flavor colorectal cancer and nutrition a certain consistency can cause potentially mutagenic effects, which is why some of these have been removed from the market.

For example, an increased colorectal cancer and nutrition of saccharin determines bladder cancer in mice.

There is no clear epidemiological evidence in humans concerning the involvement of saccharin in the etiology of cancers.

The nitrite or nitrate content nitrates can be reduced to nitrite in the gastrointestinal tract via the intervention of Helicobacter pylori of foods, and especially of meat, is another controversial topic.

The fact that nitrites combine with secondary amines to form nitrosamines in the gastrointestinal tract is an essential argument for diminishing the consumption of nitrite as food additives 3,4.