Cancer Nutrition Flashcards
cancer is the __ leading cause of death from the environment
4th
10 cancer prevention recommendations
read
t/f obesity is on its way to replacing tobacco as the number 1 preventable cause of cancer
true, esp for esophageal and endometrial ca
mechanisms linking obesity and cancer
- increased insulin and insulin like growth factor
- chronic low level or subacute inflammation
- high estrogen from fat tissue
- tumor growth regulators
effects of physical activity
- improves insulin sensitivity and reduces fasting insulin levels
- reduces circulating estrogen
- immunomodulatory effects
- decrease oxidative stress and enhance dna repair
- regulated hormones
- speeds food through colon
- prevents buildup of body fat
physical activity reduces the risk for ___
post-menopausal breast ca, crc, endometrial ca
protective effects of whole grains/ high fiber diets
- increased stool bulk and decreased transit time = decreased exposure of mucosa to putative offenders
- fibers bind carcinogens to protect
- maintain gut health to support immune system
fruits and vegetables are sources of ___
vitamins, phenols, and flavinoids
- inhibit carcinogen activating enzymes and dna damage
- have potentially bioactivie phytochemicals
vitamins that support immunity and health
- selenium
- vitamin d3
- omega 3 fa
- coq10
- vit b complex
- vit a c e
goals for diet re: whole foods
- at least 30 g of fiber per day
- wholegrain food
- at least 5 portions of sevings (400g) of non-starchy vegetables and fruit
pathophysio of eating fast food
- high fat intake increases the level of bile acids in the gut, modifies intestinal flora, favoring microaerophilic bacteria that increases gut inflammation
- bile acids / bile acid metabolites can be carcinogens
- high in saturated fat and directly stimulate tlr4 activation, releasing cytokines that cause gut inflammation and dysbiosis
pathophysio of consuming processed meat
- increased risk for crc (nitrites)
- high salt content = damage to stomach mucosal lining = inflammation, atrophy, and h pylori colonization
pathophysio in consuming red meat
- forms n-nitroso compounds and lipid peroxidation = CRC
- hemoglobin -> noc -> damage gut lining and cause dna mutations
- high temps -> heterocyclinc amines -> damage gut
processing method and mechanisms of increasing ca risk
table 2
goals and recommendations re: red meat
- moderate red meat
- very little if any processed meat
- no more than 3 potions per week (350-500 g cooked)
