Cancer

Scientific studies (review articles) on the relationship between diet/nutrients and cancer prevention:
One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of randomized, placebo-controlled double blind clinical trials (RCTs) will answer the following question:
"Do taking dietary supplements make sense?" Yes for a positive conclusion and no for a negative conclusion.

One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of cohort studies or case-control studies will answer the following question:
"Should I change my diet?".

2024:

1. Higher carotenoids levels reduce breast cancer

2023:

1. 10 mg/d isoflavone dietary intake reduce breast cancer
2. Higher tissue levels of linoleic acid reduce prostate cancer
3. High blood vitamin B6 levels reduce colorectal cancer
4. Higher choline dietary intake may reduce breast cancer

2022:

1. Fruits and vegetables reduce endometrial cancer
2. Higher blood levels of alpha-linolenic acid reduce colorectal cancer
3. High folate dietary intake reduces colon cancer in people with medium or high alcohol consumption
4. Higher dietary intake of processed meat increases hepatocellular carcinoma
5. Dietary intake of vegetables and vitamin C could reduce renal cell carcinoma
6. A high olive oil consumption reduces cancer risk
7. Postoperative coffee or caffeine consumption causally reduces postoperative ileus

2021:

1. 600 mg/d vitamin E supplementation decreases chemotherapy-induced peripheral neuropathy
2. Dendritic cell vaccine provides no benefits for newly diagnosed glioblastoma
3. Breastfeeding reduces ovarian cancer in women with BRCA1 or BRCA2 mutation
4. No association between consumption of carrot and bladder cancer
5. Omega-3 PUFA supplementation may reduce chemotherapy-induced peripheral neuropathy
6. High consumption of cruciferous vegetables, citrus fruits, garlic and tomatoes may reduce colorectal cancer
7. Obesity increases colorectal cancer in men with Lynch Syndrome
8. Dietary calcium intake reduces colorectal adenomas
9. High consumption of dietary trans fat increases prostate cancer and colorectal cancer
10. Hyperlipidemia, obesity and high alcohol consumption are risk factors of early-onset colorectal cancer
11. Guarana supplementation does not reduce cancer-related fatigue
12. CoQ10 supplementation reduces markers of inflammation and MMPs in patients with breast cancer
13. Obesity is a risk factor for mortality from primary liver cancer
14. Branched-chain amino acids supplementation during oncological surgical period may reduce post-operative morbidity from infections and ascites
15. High saturated fat increases liver cancer
16. Coffee and tea consumption reduce glioma
17. Higher mushroom consumption reduces breast cancer
18. 1 cup/d green tea reduces esophageal cancer among women
19. Malignancy increases severe/critical COVID-19
20. Anti-cancer therapy have no adverse effects on severity and mortality in cancer patients with COVID-19
21. No association between potato consumption and cancers
22. 100 mg/d dietary magnesium intakes reduce cancer mortality
23. Daily 60 to 80 grams citrus fruit reduce lung cancer
24. A low selenium level increases breast cancer
25. No association between fish intake and pancreatic cancer
26. No association between dietary acrylamide intake and breast, endometrial and ovarian cancer

2020:

1. Vegetable and fruit consumption reduce biliary cancer
2. Tree nuts reduce cancer mortality
3. A high plasma folate level does not reduce breast cancer
4. Higher intakes of total protein reduce all-cause mortality
5. Higher vitamin C dietary intake reduces breast cancer
6. Habitual tea consumption reduces nasopharyngeal cancer
7. Ovarian cancer survivors should consume 300 g/d vegetables and 300 g/d fruit
8. Fat, cholesterol and vitamin A increase ovarian cancer
9. Circulating concentrations of α-carotene, β-carotene and lutein and zeaxanthin reduce bladder cancer
10. Dietary omega-3 PUFAs intake reduce digestive system cancers
11. 40 g/day of pickled vegetable increase gastric cancer
12. Higher vitamin B2 and B6 dietary intake decreases ER-/PR- breast cancer
13. 30 min/day light-intensity physical activity reduce cancer mortality
14. 100-g/d fish consumption decreases liver cancer
15. Dietary intake of vitamin A reduces ovarian cancer among North Americans
16. Nitrite dietary intake increases non-Hodgkin lymphoma in females
17. Carbohydrate dietary intake may decrease esophageal cancer
18. Hepatitis C increases pancreatic cancer
19. Higher linoleic acid blood concentration reduces cancer mortality
20. Waist circumference is a significant risk factor of liver cancer
21. Tea consumption may reduce colorectal cancer in female
22. Daily 20 grams tree nuts reduces cancer of the digestive system
23. Green tea reduces stomach cancer
24. Dietary salt intake increases risk of esophageal cancer
25. Garlic could reduce risk of colorectal cancer

2019:

1. Dietary fiber intake reduces endometrial cancer
2. High β-carotene concentration reduces bladder cancer
3. High consumption of polyunsaturated fat increases skin cancer
4. 100g fruit per day decrease lung cancer in former smokers
5. Carrot consumption decreases the lung cancer adenocarcinoma
6. 0.5 g/day dietary trans fat intake increases ovarian cancer
7. High serum iron levels increase breast cancer risk
8. Egg consumption is not associated with brain cancer risk
9. Tea reduces brain cancer in American population
10. Decaffeinated coffee consumption could reduce ovarian cancer
11. Diet with high total antioxidant capacity decreases cancer mortality
12. Omega-3 fatty acids in fish consumption reduce breast cancer in Asian patients
13. Physical activity reduces lung cancer among smokers
14. Trans fatty acids are not associated with risk of breast cancer
15. Daily 100 μg dietary folate intake reduce oestrogen-receptor-negative breast cancer
16. 100-300 g/day fruit or vegetables reduce all-cause mortality

2018:

1. 10g dietary fiber intake per day may reduce ovarian cancer risk
2. 1 μg/day dietary B12 intake increases esophageal cancer
3. Protein intake does not increase prostate cancer
4. No association between vitamin A, C, D, E and lycopene and risk of non-Hodgkin lymphoma
5. Wine consumption is not associated with colorectal cancer
6. Dietary carrot intake reduces breast cancer
7. High intake of dietary flavonols, flavones and anthocyanidins may decrease colorectal cancer
8. Calcium intake of <750 mg per day could be a risk factor for prostate cancer
9. No association between carbohydrate intake and prostate cancer risk
10. 5 mg/day vitamin B2 intake reduces colorectal cancer risk
11. Moderate consumption of white wine increases the risk of prostate cancer
12. Citrus fruit intake reduces risk of esophageal cancer
13. Daily 10 mcg dietary intake of vitamin D decreases risk of pancreatic cancer
14. Every 5 kg/m² increase in BMI corresponds to a 2% increase in breast cancer risk in women
15. A high dietary cholesterol intake might increase lung cancer risk
16. Daily higher cooked tomatoes and sauces consumption reduces prostate cancer risk

2017:

1. Saturated fat increases breast cancer mortality among women
2. Daily dietary intake of 100g red meat and 50g processed meat increase risk of colorectal cancer
3. Daily 2-4 g carnitine does not reduce cancer-related fatigue
4. At least 28 g/d whole grain intake reduce risk of total, cardiovascular and cancer mortality
5. High intake of cooked carrot might be associated with a low incidence of urothelial cancer
6. Breastfeeding during 6-9 months reduces risk of endometrial cancer
7. N-3 PUFA supplementation improves immune function and reduces the level of inflammation in gastrointestinal cancer patients postoperatively
8. Plant-based dietary patterns decrease cancer risk
9. Up to 12g/day nut consumption is associated with reduced all-cause and coronary heart disease mortality
10. A high intake of red meat increases risk of lung cancer among non-smokers
11. High serum selenium levels reduce risk of cervical cancer among women
12. Both high vitamin E intake and circulating vitamin E levels could reduce cervical neoplasia risk
13. High intakes of saturated fat increase risk of lung cancer
14. Vitamin and antioxidant supplements have no overall preventive effect against bladder cancer
15. At least 1600 mg/day calcium may reduce the recurrence of colorectal adenomas
16. High levels of physical activity reduce risk of breast cancer in postmenopausal women with a BMI until 30
17. Daily 100g processed and red meat intake increase esophageal cancer risk
18. No more than 175 mg/d dietary DHA intake reduces endometrial cancer
19. Daily 621 mg dietary calcium has protective effect against esophageal cancer in Asian populations
20. 1-3 servings/d vegetables may lower risk of renal cell carcinoma
21. Daily 20 grams legume reduces risk of prostate cancer
22. Daily 300 mcg dietary iodine may decrease risk of thyroid cancer
23. Daily 2 mg dietary lycopene consumption reduces prostate cancer risk
24. At least 7 cups/day green tea intake reduce prostate cancer
25. 1 mg/day dietary vitamin B2 intake reduces risk of breast cancer
26. Higher dietary carbohydrate intake increases colorectal cancer risk in men
27. A high total fat consumption increases non-Hodgkin's lymphoma
28. Daily 2 mg dietary vitamin E intake reduces lung cancer risk
29. 20 mg/d isoflavones dieatary intake reduces risk of colorectal neoplasms in Asians
30. Elevated serum selenium levels may decrease high-grade prostate cancer among current and former smokers

2015:

1. 100-400g/day fruits and vegetables reduce risk of lung cancer
2. High garlic and onion consumption are likely to reduce gastric cancer risk
3. Manganese deficiency may increase breast cancer
4. High dietary vitamin B9, D, B6 and B2 intake reduces risk of colorectal cancer
5. Red meat induced colorectal cancer is not modified by NAT2 enzyme activity

2014:

1. Low-fat diet reduces recurrence of breast cancer
2. Cruciferous vegetable intake protects against cancer of the colon
3. Recreational physical activity reduces risk of gastric cancer
4. Daily 200-320 micrograms dietary folate intake reduce breast cancer risk
5. 100 g/day red meat intake may increase gastric cancer risk
6. Red meat consumption increases esophageal cancer risk
7. White meat and fish consumption reduce risk of hepatocellular carcinoma

2012:

1. High salt intake increases gastric cancer
2. High intake of vegetables and fruit decreases risk of esophageal squamous cell carcinoma

2011:

1. Olive oil consumption probably reduces breast cancer and cancer of the digestive system

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The human body consists of organs like liver, lungs and heart. Organs consist of tissues and tissue consists of cells. Under normal circumstances cells only divide when needed, e.g. at recovery, growth and wound healing. This process is also called controlled cell division. Controlled cell division is necessary and innocent. However, it becomes dangerous when cell division within a particular organ is no longer under control. In that case, is called cancer. Cancer is a disorder, characterized by uncontrolled cell division in a particular organ. Cancer is often deadly when there is metastasis.

The oxidative DNA damage is a major risk factor for developing cancer. Antioxidants can protect the DNA against oxidative damage. Oxidative damages can be caused by free radicals.

The word "cancer" is derived from the Latin word "cancer", which means "lobster". There are several types of cancer.

Cancer mortality can be reduced if cases are detected and treated early. There are 2 components of early detection efforts:

• early diagnosis
• screening

Cancer is a leading cause of death worldwide.
The most common in 2020 (in terms of new cases of cancer) were:

• breast
• lung
• colon and rectum
• prostate
• skin (non-melanoma)
• stomach

The most common causes of cancer death in 2020 were:

• lung
• colon and rectum
• liver
• stomach
• breast

Between 30 and 50% of cancers can currently be prevented by avoiding risk factors and implementing existing evidence-based prevention strategies.

Dietary guidelines for cancer prevention:

• 7-points nutritional profile of cancer prevention is a diet with:
  1. maximum 30 En% fat
  2. maximum 7 En% saturated fat
  3. maximum 0.2 grams salt per 100 kcal
  4. minimum 1.5 grams fiber per 100 kcal
  5. maximum 70 En% carbohydrates
  6. maximum 25 En% sugar
  7. maximum 35 En% protein
• The easiest way to follow this diet is to choose only products/meals with:
  1. maximum 30 En% fat
  2. maximum 7 En% saturated fat
  3. maximum 0.2 grams salt per 100 kcal
  4. minimum 1.5 grams fiber per 100 kcal
  5. maximum 70 En% carbohydrates
  6. maximum 25 En% sugar
  7. maximum 35 En% protein
• However, the most practical way to follow this diet is, all your daily consumed products/meals should contain on average:
  1. maximum 30 En% fat
  2. maximum 7 En% saturated fat
  3. maximum 0.2 grams salt per 100 kcal
  4. minimum 1.5 grams fiber per 100 kcal
  5. maximum 70 En% carbohydrates
  6. maximum 25 En% sugar
  7. maximum 35 En% protein
• Use the 7-points nutritional profile app to see if your daily diet contains:
  1. maximum 30 En% fat
  2. maximum 7 En% saturated fat
  3. maximum 0.2 grams salt per 100 kcal
  4. minimum 1.5 grams fiber per 100 kcal
  5. maximum 70 En% carbohydrates
  6. maximum 25 En% sugar
  7. maximum 35 En% protein
• Eat fish that provides at least 250 mg EPA and DHA per day.
• Aim for a healthy weight. A healthy weight has a BMI of 18.5-25. BMI is weight divided by height squared (weight (kg)/height² (m)).
• Spend at least 60-90 minutes per day on physical exercises or at least 10,000 steps per day.
• Eat 25-30 grams of vegetables and 2-5 servings of fruit a day or at least 25 grams of fiber per day.
  25grams of fiber per day corresponds to a daily diet of 1.3 grams of fiber per 100 kcal.
• Eat plenty of whole grains, such as brown bread, oatmeal and legumes.
• Limit to 2 glasses of alcohol for men and 1 glass for women a day or <20 g alcohol per day.
• Eat no more than 6 grams of salt per day, corresponding to 2400 mg of sodium.
  6 grams salt per day corresponds to a daily diet of <0.3 g salt per 100 kcal.
• Do not take antioxidant supplements. They do more harm than good!
• Eat no more than 500g of red meat per week. Red meat increases the risk of developing colorectal cancer.

Different types of cancer:

• breast cancer
• colorectal cancer