Chapter 2: Nutrition and Cancer Prevention

Question 1

Overweight and obesity increase the risk of what cancers?

Answer 1

Esophagus (adenocarcinoma), pancreas, colorectum, breast (postmenopause), endometrium, kidney, and gall bladder

Question 2

Excess body fat and insulin resistance and cancer risk

Answer 2

result in elevated levels of insulin and increased bioavailability of insulin-like growth factor 1 (IGF-1), promoting growth and reproduction of cancer cells and inhibiting apoptosis

Question 3

The fraction of cancers that can be prevented by diet and physical activity

Answer 3

1/4

Question 4

Increased adipose tissue and cancer risk

Answer 4

adipose tissue is the primary site of estrogen production in postmenopausal women, increased tissue is associated with endometrial cancer and postmenopausal breast cancer

Question 5

Increased leptin levels promote?

Answer 5

cell proliferation and angiogenesis and inhibits apoptosis

Question 6

Adiponectin

Answer 6

a protective hormone that decreases insulin resistance and inflammation and promotes apoptosis. Adiponectin is decreased with excess body fat

Question 7

Abd fatness is associated with which cancers

Answer 7

colorectal, endometrium, postmenopausal breast, and pancreas

Question 8

Waist circumference for men and women

Answer 8

no larger than 37” men 31.5” women

Question 9

ACS and AICR/WCRF recommendations for physical activity

Answer 9

ACS- 150 min moderate activity or 75 min vigorous activity/ week for adults
AICR/WCRF- 30 min moderate physical activity every day, increase to 60 min of moderate or 30 min of vigorous per day

Question 10

Mechanisms through which physical activity could influence cancer risk

Answer 10

• Maintain a healthy level of body fat
• improve insulin sensitivity and reduce insulin levels
• Decrease levels of bioavailable sex hormones
• Increased gut-transit time, reducing exposure in the colon
• improved immune function

Question 11

Energy density

Answer 11

describes how concentrated foods are in calories. the calories per gram or per 100 grams of food

Question 12

Non-starchy vegetables and fruits protect against what cancers

Answer 12

mouth, pharynx, larynx, esophagus, stomach, and lung

Question 13

Allium vegetables (garlic, onion, and leeks) protect against what cancer

Answer 13

stomach

Question 14

Dietary fiber protects against what cancer

Answer 14

colorectal

Question 15

Minerals that protect against prostate cancer

Answer 15

selenium and lycopene

Question 16

Vitamins that protect against esophageal cancer

Answer 16

Vitamin C and beta-carotene

Question 17

Carotenoids protect which cancers

Answer 17

mouth, pharynx, larynx, and lung

Question 18

What effects are shown from phytochemicals in plant foods

Answer 18

effects on cell cycle regulation, processes of angiogenesis, apoptosis, DNA repair, and inflammation

Question 19

AICR/WCRF recommendations for red meat in cancer prevention

Answer 19

consume less than 18 oz per week (beef, pork, lamb) and very little, if any, processed meats

Question 20

Nutrient in red meat that is associated with increased risk of cancer

Answer 20

Heme iron. It can lead to to the production of free radicals, resulting in oxidative damage to DNA, protein, and cell membranes

Question 21

The risk for colorectal cancer increases by an estimated __% for every 100 g of red meat consumed daily and __% for every 50 g processed meat

Answer 21

17%,18%

Question 22

The recommended intake of alcohol for men and women

Answer 22

Men: 2 drinks per day
Women: 1 drink per day

Question 23

Cancers associated with increased risk with alcohol

Answer 23

mouth, pharynx, larynx, esophagus, colorectal, and breast

Question 24

Resveratrol

Answer 24

phytochemical found in red wine. Research does not support considering red wine separately from other alcoholic beverages in relation to cancer risk

Question 25

AICR/WCRF salt recommendation

Answer 25

Less than 2400 mg sodium per day

Question 26

Increase salt intake is associated with what cancer

Answer 26

Stomach

Question 27

Dietary supplements associated with increased risk for cancer

Answer 27

beta-carotene

vitamin E

Question 28

AICR/WCRF stance on dietary supplements for cancer prevention

Answer 28

They do not support supplements for cancer prevention. Obtaining nutrient from food rather than supplements provides the potential for beneficial synergistic effects against cancer

Question 29

Omega-3 fatty acid and cancer

Answer 29

Omega-3 may protect against cancer by decreasing inflammation, cell proliferation, and angiogenesis while increasing apoptosis

Question 30

Green tea and cancer

Answer 30

tea polyphenols have been found to stimulate enzymes that deactivate carcinogens, decrease tumor growth, increase apoptosis, and decrease the spread