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CSO Exam 2018 > Chapter 2: Nutrition and Cancer Prevention (2021) > Flashcards

Chapter 2: Nutrition and Cancer Prevention (2021) Flashcards

1
Q

How many cancers are related to diet and physical activity?

A

1/3 of common cancers

1/4 of all cancers

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2
Q

The AICR/WCRF developed recommendations for ______, ________, _______ and _______.

A

Food, Nutrition, Activity, Cancer

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3
Q

Being overweight increases risk for which cancers?

A

Esophageal, pancreatic, colorectal, breast, endometral, and kidney.

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4
Q

Through what mechanisms can excess body fatness lead to cancer?

A

increased bioavailability of IGF-1, increased levels of bioavailable estrogen, increased leptin, decreased levels of adiponectin, increased inflammation.

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5
Q

What is IGF-1 and how does it promote cancer?

A

Insulin-like growth factor 1 promotes cancer cell growth and reproduction and inhibits apoptosis.

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6
Q

Adipose tissues are the primary site for _____ production?

A

Estrogen

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7
Q

Estrogen is associated with which 2 types of cancer?

A

Endometrial and post-menopausal breast cancer

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8
Q

How does leptin influence cancer cells?

A

Promotes cell proliferation and angiogenesis while inhibiting apoptosis

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9
Q

Where is leptin produced?

A

Fat cells

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10
Q

What is adiponectin?

A

A protective hormone that decreases insulin resistance and inflammation and promotes apoptosis.

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11
Q

Excess body fat leads to _____ levels of adiponectin?

A

decreased

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12
Q

How does inflammation lead to cancer?

A

It increased DNA-damaging free radicals and cell to cell signaling proteins.

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13
Q

Abdominal fatness is linked to which cancers?

A

colon, endometrium, breast (postmenopause), and pancreas

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14
Q

Visceral fat stores are associated with _____ and _________.

A

hyperinsulinemia and influence the body’s response to inflammation.

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15
Q

What is the waist circumference recommendations from AICR for men and women?

A

31.5 inches in women and 37inches in men

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16
Q

Discuss the relationship between body fatness and pre- and post-menopausal breast cancer.

A

Body fatness probably protects against premenopausal breast cancer but increases the risk for post menopausal breast cancer.

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17
Q

T/F: For someone already overweight, evidence shows there are benefits from even modest reductions in weight and can decrease caner risk.

A

True

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18
Q

What are the ACS and AICR/WCRF exercise guidelines?

A

ACS: Adults get 150 min of moderate activity or 75 min of vigorous activity each week and that children and adolescents be active for a minimum of 1 hour a day.
AICR/WCRF: 30 min of moderate activity every day. As fitness improves, aim for 60 min per day of moderate or 30 min per day of vigorous exercise daily.

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19
Q

What are the mechanisms through which exercise can influence cancer risk?

A

Reduce extra weight or maintain a healthy weight, improved insulin sensitivity and reduced insulin levels, decreased levels of bioavailable sex steroid hormone, more rapid gut transit time, which reduces exposure to colon cells to carcinogens, improved immune function.

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20
Q

What is energy density?

A

It describes how concentrated foods are in calories and is defined as the calories per gram or per 100 grams of food.

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21
Q

Examples of energy dense foods.

A

oils, fats, potato chips, cookies, etc.

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22
Q

Examples of low energy dense foods.

A

vegetables, fruits, whole grains, legumes, etc.

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23
Q

Non-starchy vegetables and fruits protect against which cancers?

A

mouth, pharynx, esophageal, stomach and lung.

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24
Q

which foods protect against stomach cancer?

A

Allium vegetables such as garlic, onions, and leeks

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25
Q

High fiber and whole grain foods protect against which type of cancer?

A

colorectal cancer

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26
Q

Selenium and lycopene protect against which cancer?

A

prostate

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27
Q

Vitamin C and beta-carotene protect against which cancer?

A

esophageal

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28
Q

Dark green and orange fruits and vegetables protect against which cancers?

A

mouth, pharynx, larynx, and lung

29
Q

Plant based foods influence cancer cell growth in the following ways.

A

Cell cycle regulation, progress of angiogenesis, apoptosis, DNA repair, and inflammation

30
Q

High fiber intake can lead to reduced circulating levels of _____?

A

IGF-1

31
Q

What is butyrate?

A

Made by gut bacteria in the colon that act on fermentable fibers. It is a short chain fatty-acid that promotes normal colon cell development and may reduce inflammation.

32
Q

What is the recommendation for daily fruit and vegetable intake?

A

2.5 cups per day (5 or more servings)

33
Q

People should limit red meat to ___ oz per week?

A

18

34
Q

The risk of colorectal cancer increases by _____ % with every _____ grams of processed meat consumed daily.

A

16%, 50g

35
Q

The risk of colorectal cancer increases by ___% with every ____ grams of red meat consumed daily.

A

12%, 100g

36
Q

What are some of the ways red and processed meats can lead to colorectal cancer?

A

They contain heme iron which can lead to free radicals, resulting in DNA damage.
N-nitroso comounds (NOCs) which are carcinogenic form when nitrites used to preserve meat combine with amines from amino acids.
Cooking at high temperatures produces the carcinogenic compounds heterocyclic amines and polycyclic aromatic hydrocarbons.

37
Q

Alcohol increases risk for which cancers?

A

mouth, pharynx, larnyx, esophagus (squamous cell), stomach, colorectum, and pre-and post-menopausal breast cancer, and liver

38
Q

T/F: Ethanol is metabolized to acetaldehyde and both are carcinogenic?

A

True

39
Q

T/F: alcohol works synergistically with tobacco, multiplying risk for mouth and throat cancers for people exposed to both.

A

True

40
Q

T/F: Modest increase in breast cancer risk occurs even at intakes of the recommended maximum of one standard drink per day.

A

True

41
Q

WICR/WCRF salt guideline?

A

Less than 2400 mg per day

42
Q

T/F: salt and salt-preserved foods probably cause stomach cancer?

A

True

43
Q

T/F: Reducing sodium intake substantially below 2400 mg per day is associated with further protection from cancer?

A

False. No further protection is provided from going under 2400 mg sodium.

44
Q

Calcium supplementation and cancer.

A

Protects against colorectal cancer, but at levels over 1500 mg per day increases risk for prostate cancer.

45
Q

What is the AICR/WCRF guidelines on dietary supplementation?

A

It does not support the use of dietary supplements as an effective strategy to reduce cancer risk.

46
Q

Vitamins associated with increase cancer risk?

A

Beta-carotene and Vitamin E

47
Q

T/F: The benefit of selenium supplementation may be greater in populations in which the food supply is low in selenium resulting in low selenium levels than in people who already have adequate serum levels.

A

True

48
Q

T/F: Obtaining nutrients and other compounds from food rather than from dietary supplements provides the potential for beneficial and synergistic effects against carcinogenesis.

A

True

49
Q

T/F: The concept of a “U-shaped curve” refers to research showing supplementation may be beneficial for people with low levels of a particular vitamin, but there is no benefit or even or even a harmful effects of supplementation in people with adequate vitamin levels.

A

True

50
Q

T/F: Breastfeeding reduces mother’s risk for developing only pre-menopausal breast cancer?

A

False. Lowers risk for both pre- and post-menopausal breast cnacer

51
Q

Define “cancer survivor”.

A

Refers to people who have been diagnosed with cancer, including those who have recovered, from the time of diagnosis onward.

52
Q

How do omega-3 Fatty acids protect against cancer?

A

By reducing inflammation, cell proliferation and angiogenesis, while increasing apoptosis (and possibly protects against of shortening of the telomeres)

53
Q

Soy food and cancer risk?

A

Soy foods do not increase cancer risk and in some cases may lower it.

54
Q

Daily soy food recommendation?

A

1 to 2 servings per day is safe (1 serving = 7 grams of protein)

55
Q

Flaxseed recommendation?

A

1 to 4 TBSP of ground flaxseed per day.

56
Q

T/F: Flaxseed may enhance Tamoxifen’s effectiveness?

A

True

57
Q

What is EGCG?

A

A catechin polyphenol is an antioxidant found in green tea.

58
Q

Body fatness (or adiposity) is associated with which cancers?

A

Esophagus (adenocarcinoma), pancreatic, colorectal, breast (post-menopausal), endometrium and kidney.

59
Q

What percentage of cancers are preventable?

A

40%

60
Q

What is the most important lifestyle factor in reducing cancer risk?

A

Maintaining a healthy body weight

61
Q

What is the healthy BMI goal for cancer prevention?

A

19.5-24.9

For older adults (>65) 25-27 is recommended

62
Q

What is the daily dietary fiber guideline for cancer prevention?

A

30 g/day

63
Q

What is the alcohol guideline for cancer prevention?

A

For cancer prevention, it is best not to consume alcohol. Women limit to one serving of alcohol per day. Men limit to two servings per day.

64
Q

T/F: Total lifetime alcohol intake including adolescences affects breast cancer risk later in life?

A

True

65
Q

What is considered one serving of alcohol?

A

5 oz wine
12 oz beer
1.5 oz hard alcohol

66
Q

T/F: Breastfeeding reduces a woman’s risk of pre- and post-menopausal breast cancer?

A

True

67
Q

How long is it recommended a woman should breastfeed?

A

6 months or more. The longer women breastfeed, the greater the protection against cancer.

68
Q

What is considered moderate soy consumption?

A

One to two standard servings daily of whole soy foods (tofu, edamame, etc).
1 serving = 7 G protein and 25 mg isoflavones

CSO Exam 2018 (32 decks)

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