Nutrition and Cancer 2020 Flashcards

1
Q

differences between photo-oncogenes and oncogenes

A

Proto-oncogenes may be changed into oncogenes which will promote cell-growth and division. Note that proto-oncogenes are responsible for the promotion of cell-growth and proliferation of ALL genes where oncogenes particularly target cancer cells.

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2
Q

clinical cancer

A

when an actual mass is detected

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3
Q

anti-initiation strategies

A

serve to limit genetic and epigenetic alterations

  • alter carcinogen metabolism
  • enhance carcinogen detoxification
  • scavenge ROS
  • enhance DNA repair
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4
Q

anti-promotion/progression strategies

A
  • scavenge ROS
  • decrease inflam
  • suppress inflam
  • enhance apoptosis
  • enhance immunity
  • discourage angiogenesis
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5
Q

gene expression

A

-genotype to phenotype ( affected by penetrance and epigenetic

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6
Q

can gene mutation be inherited?

A

yes, example: BRCA1 gene which increases the risk of breast cancer- it also has high penetrance so phenotype will likely show

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7
Q

polymorphism vs mutations

A

SNP much more common but much less penetrance

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8
Q

epigenetic example specific to cancer development

A

DNA methylation (turns off gene) of tumour suppressor

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9
Q

how can diet play a role in the development of cancer

A

bioactive food compartments could affect DNA but mostly affects epigenetic ( the expression o mRNA and the post translational modifications)
- example: oxidative damage to DNA from carcinogens in food

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10
Q

oxidative damage to DNA may be caused by what?

A

increased carcinogen sound in food, PUFS (when oxidized), free iron, glycophosphate from pesticides, decreased AN or cofactors for AN enzymes (selenium and copper)

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11
Q

which dietary factors are important determinants of human cancer?

A
  • excess weight (and factors that related: elevated insulin and IGF-1) - could account for 1/3 of CA known to be influenced by diet (excess weight= CA of colon, kidney, pan, eco, endometrium, liver, gall)
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12
Q

energy restriction does what to cancer development?

A

reduces dev - we should take away that eating more will cause an increased rate of cancer

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13
Q

obesity and breast cancer

A

greater risk only after menopause

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14
Q

fat intake and cancer risk

A

no association
- one study: animal fat and premenopausal breast CA, but low-fat diets do not support belief that they prevent breast CA (even found higher risk in one!)

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15
Q

dietary fat and colon cancer

A

red meat and processed meat associated with colorectal CA

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16
Q

red meat vs processed meat and cancer risk

A

processed is higher evident but red meat is slightly less evident

17
Q

mechanisms behind meat and cancer

A
  1. preservatives: nitrites alone are not carcinogens but when linked with aa nitrosamines which occur in the stomach- cause cancer
  2. heme molecule may promotes formation of nitrosamine compounds
  3. high heat- polycyclic aromatic hydrocarbons and heterocyclic amines (carcinogenic) - however no number attached to this?
18
Q

dairy products and cancer

A

high milk and dairy (>4 servings/day)associated with decreased risk of colon CA, some say increased risk of prostate (advanced and fatal type- could be to do with ca) but no association with regular prostate CA

19
Q

fruit and veg and cancer

A

> 250 studies say decreased risk of cancer ( but recently level of evidence may be less than originally thought- due to limitations of descriptive and case-control studies - French fry example)

20
Q

fiber

A

dilute carcinogens (simular to Ca in dairy products), serve as substrate for microbiota- butyrate= anti-proliferative

21
Q

alcohol

A

very well know cause of CA (oral, larynx, eco, liver) espessical in combo with smoking

22
Q

mechanism for alcohol and Ca risk

A

anti-folate

- take folate supp reduce risk of breast in alcoholics

23
Q

Calcium and CA

A

reduce risk of colon- bind toxic substances

- get to RDA, sup if not met