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MNT 2 > Cancer > Flashcards

Cancer Flashcards

1
Q

mechanism of cancer - Stage 1

A

Initiation - gene mutation of cellar DNA due to chemicals, radiation, virus - cell remains dormant for variable period until activated by promoting agent

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2
Q

mechanism of cancer - Stage 2

A

Promotion - initiated cells multiply (rapidly) to form a tumor

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3
Q

mechanism of cancer - Stage 3

A

Progression - cells multiply uncontrollably - invade surrounding tissue and metastasize

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4
Q

Dietary and cancer prevention - generally

A

vegetables, fruits, dietary fiber, certain nutrients seem to be protective against cancer. Fat, excessive calories and alcohol seem to increase cancer risk.

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5
Q

Energy balance and cancer

A
  • caloric restriction with high nutrient density decreases risk
  • obesity increases risk (due to more estrogen, insulin-derived growth factor)
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6
Q

ETOH and cancer

A
  • linked to breast, colorectal, liver and pancreatic cancer
  • 25% increased risk with 2 drinks daily (studies - men - colon cancer)
  • x7 increase with inadequate intake of folate and methionine for distal colon)
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7
Q

Pickled/smoked foods, salt and cancer

A
  • pickled and smoked foods are related to cancer of esophagus and stomach
  • large amounts of food preserved by pickling and salting may increase cancer of stomach, nose, throat
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8
Q

Cooking methods and cancer

A
  • frying and charcoal broiling meats at high temps create carcinogenic chemicals
  • increased risk of stomach and esophageal cancers
  • marinating meat before cooking may counteract risk
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9
Q

Fat and cancer

A
  • total animal fat intake may increase postmenopausal breast, colon/rectal and prostate cancers
  • linoleic acid (an omega-6) may increase prostate cancer risk
  • saturated fat and omega-6 have been correlated with increased breast cancer risk
  • PUFAs and oleic acid (MUFA) inversely associated with breast cancer risk
  • olive oil appears to reduce breast cancer risk
  • omega -3 hypothesized to be protective against breast cancer
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10
Q

Protein and cancer

A
  • link between processed red meat (nitrates) and cancer
  • low protein diets assoc with reduced cancer risk; diets with 2-3x RDA associated with increased risk
  • controversial
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11
Q

Nitrates

A
  • dietary nitrates are found in vegetables and drinking water, plus processed foods
  • nitrates can be readily reduced to nitrites, which interact with amines and amides to produce nitrosamines and nitrosamides
  • nitrosamines are potent carcinogens
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12
Q

Fruits/vegetables and cancer

A
  • evidence is strongest for alimentary and respiratory tract cancers (colon, lung, esophagus, oral cavity)
  • evidence weakest for hormone-related cancers (breast, ovary, cervix, endometrium, prostate)
  • low intake increases risk by 2x for most cancers
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13
Q

Fiber and cancer

A
  • conflicting results
  • may reduce colon cancer (epidemiological)
  • may reduce breast cancer - reduces estrogen availability for reabsorption by GI
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14
Q

Vitamins and Minerals and cancer

A
  • Folate - decreased risk for pancreatic; increased risk for other cancers with high intake
  • Ca - decreased risk for colorectal; higher risk for aggressive prostate (?)
  • Vit D - evidence inconclusive, human trials needed - possible reduced risk in colorectal, breast, prostate, and pancreatic cancer
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15
Q

Phytochemicals and cancer

A
  • naturally occurring bio active non-nutritive compounds found in fruits, veg, beans, whole grains - appear to have the ability to stop conversion of healthy cell to cancerous
  • coffee (polyphenols), and green tea (catechins) may reduce risk
  • have antioxidant activity
  • isoflavones (found in soy) may help prevent prostate and breast cancer
  • women with BC - limit soy
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16
Q

MNT recommendation - cancer patient with nausea

A
  • small frequent meals
  • bland foods - avoid spicy, fried or greasy foods
  • crackers by bedside
  • make the most of the days you feel well
  • anticipatory - behavioral intervention
  • medication
17
Q

MNT recommendations - cancer patient with vomiting

A
  • tiny amounts of clear liquids until under control
  • bland diet
  • potassium and magnesium rich foods when feeling better
18
Q

MNT recommendations - cancer patient with constipation

A
  • lots of liquids
  • move/exercise
  • prunes/prune juice
  • high fiber foods
  • reduce caffeine
  • hot beverages
19
Q

MNT recommendations - cancer patient with dry mouth (xerostomia)

A
  • artificial saliva, saliva stimulants (lemon), rinses, moist foods, juices, popsicles, broth
  • avoid thick nectars, cream soup, thick hot cereal, breads, dry food
20
Q

MNT recommendations - cancer patients with sore mouth

A
  • cool, smooth, bland foods
  • soft or pureed foods
  • avoid spicy, salty, acidic foods
21
Q

MNT recommendations - taste alterations

A
  • offer cold foods, milk products, fruit-flavored supplements
  • avoid red meat, chocolate, coffee or tea
  • if hypoguesia (mouth blindness) offer strongly flavored food
22
Q

MNT recommendations - sensitivity to smell

A
  • have someone else cook

- cook outside

23
Q

MNT recommendations - decreased oral intake

A
  • small frequent meals
  • eat in morning
  • Megace
24
Q

MNT recommendations - loss of appetite

A
  • eat by clock rather than by hunger
  • eat nutritionally dense foods
  • snacks between meals
  • plan meals, get help preparing
25
Q

cancer cachexia - definition

A

anorexia, tissue wasting emaciation, weakness, impaired organ function, apathy, decreased immunity, fluid/electrolyte imbalance due to cancer - causes death in 20-40% of all patients

26
Q

cancer cachexia - causes/contributing factors

A
  • cytokines (protein mediators produced by inflammatory cells - TNF, cachectic, interleukin 1, 6, interferon g)
  • decreased po intake due to obstruction, taste/smell abnormalities, early satiety
  • hyper metabolism - high energy needs of tumor can increase BEE 35-74%
27
Q

cancer cachexia - treatment

A
  • megace or (?) recombinant growth hormone or steroids
28
Q

protein energy malnutrition

A

weight loss and altered nutrition status secondary to cancer- 50% of patients at time of diagnosis - even 5% weight loss prior to treatment associated with poor prognosis

29
Q

MNT goals

A
  • prevent/correct nutritional deficiencies

- minimize weight loss

30
Q

neutropenic diet

A
  • when weakened immune system, have food safety concern
  • offer well-cooked foods, emphasize hand washing and safe food practices
  • avoid raw fish, raw meats, mold-containing cheese, tempe, miso products, raw fruit and veg, dried fruit, raw nuts, brewer’s yeast, unpasteurized honey, commercial cream filled pastries, dry/fresh spices added after cooking, herbal supplements

MNT 2 (9 decks)

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