Cancer (22)! Flashcards

1
Q

Leading cause of death from cancer in Canada

A

1) lung
2) sex related (prostate/breast)
3) colon and rectum

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2
Q

What are the stages of cancer development?

A

1) initiation
2) promotion
3) progression
4) metastasis

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3
Q

Initiation

A

-carcinogen
-permanent genetic change in cell

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4
Q

How does our normal immune system combat cancer progression?

A

-usually repairs/kills damaged DNA

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5
Q

Promotion

A

-the initiated cells divide and accumulate
-large amount of daughter cells w/ mutation

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6
Q

Progression

A

-transformation from benign tumor to neoplasm
-further mutation w/ metastatic potential

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7
Q

Metastasis

A

-invade surrounding tissues and/or spread

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8
Q

Factors affecting cancer development

A

1) genetic factors
2) immune factors (ineffective- may not recognize tumor as foreign)
3) environmental factors
4) dietary factors (initiators, promoters, anti-promoters)

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9
Q

Class 1 Carcinogen classifications

A

1: carcinogenic to humans
2A: probably carcinogenic to humans
2B: possibly carcinogenic to humans
3: unclassifiable
4: probably not carcinogenic

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10
Q

Common initiators

A

-pesticides at high doses
-nitrosamines
-alcohol
-processed meats

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11
Q

Common promoters

A

-excess dietary fat
-omega 6 fatty acids
-fat used to deep fry foods for too long

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12
Q

Common antipromoters

A

-fruits and vegetables
-fibre
-phytochemicals

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13
Q

Recommendations for reducing cancer risk:

A

-select foods low in fat and salt
-prepare foods safely

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14
Q

Low fat and salt recommendations

A

-limit fatty foods of animal origin
-limit red meat to 3 portions a week
-modest amount of vegetable oil
-limit salted foods

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15
Q

Recommendations for safe food prep

A

-do not eat charred food
-consume meat/fish grilled in a direct flame only occasionally

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16
Q

HCA’s

A

-may damage DNA
-when muscle meats react at high temps

17
Q

PAH’s

A

-fat/juice over flame drip and smoke

18
Q

Cooking methods to better health

A

-low and slow
-stewing/steaming/poaching
-avoid frying/grilling