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RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?

Yıl 2021, Cilt: 5 Sayı: 1, 82 - 87, 26.02.2021

Taygun Dayı Adile Öniz

https://doi.org/10.30621/jbachs.854439

Öz

Worldwide, the second most common disease which has high mortality range is cancer. Unhealthy lifestyle such as sedentary life, unbalanced nutrition habits etc. may increase cancer incidence. There is a bidirectional relation between foods and cancer. Some foods (red meat, processed meat products, salty foods, sugar, alcohol etc.) may cause to cancer and some of them such as fruits, vegetables, seeds, legumes, milk and dairy products, olive oil etc. may protect our body against cancer. In this mini-review; we aimed to re-assess effects of nutrition and some foods on cancer risk.

Anahtar Kelimeler

Cancer nutrition foods

Destekleyen Kurum

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Proje Numarası

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Teşekkür

-

Kaynakça

  • 1. Tyagi N, Sharma GN, Shrivastava B, Chaudhary N, Sahu N. Cancer: An overview. IJRDPL 2017;6(5):2740-2747.
  • 2. Shahab L, McGowan JA, Waller J, Smith SG. Prevalence of beliefs about actual and mythical causes of cancer and their association with socio-demographic and health-related characteristics: Findings from a cross-sectional survey in England. Eur J Cancer 2018;3(1):308-316.
  • 3. Wiseman MJ. Nutrition and cancer: Prevention and survival. Br J Nutr 2019;122(5):481-487.
  • 4. Tandon M, Siddique RA, Arvind Singh NK, Ambwani T, Rai SN. Anti-cancer diet: Reviewing the role of nutrition in cancer prevention. Curr Top Nutraceut R 2008;6(2):1-16.
  • 5. De Cicco P, Catani MV, Gasperi V, Sibilano M, Quaglietta M, Savini I. Nutrition and breast cancer: A literature review on prevention, treatment and recurrence. Nutrients 2019;11(7):1-28.
  • 6. Oostindjer M, Alexander J, Amdam GV, Andersen G, Bryan NS, Chen D, Corpet DE et al. The role of red and processed meat in colorectal cancer development: A perspective. Meat Sci 2014;97(4):583-594.
  • 7. Jin Hur S, Yoon Y, Jo C, Jeong JY, Lee KT. Effect of dietary red meat on colorectal cancer risk – a review. Comp Rev Food Scie and Food Saf 2019;18(6):1812-1824.
  • 8. Goncalves MD, Hopkins BD, Cantley LC. Dietary fat and sugar in promoting cancer development and progression. Annu Rev Cancer Bio 2019;3(2019):255-273.
  • 9. Zanoaga O, Jurj A, Raduly L, Cojocneanu-Petric R, Fuentes-Mattei E., Wu O, Braicu C et al. Implications of dietary omega 3 and omega 6 polyunsaturated fatty acids in breast cancer (Review). Exp Ther Med 2018;15(2):1167-1176.
  • 10. Huerta-Yepez S, Tirado-Rodriguez AB, Hankinson O. Role of diets rich in omega 3 and omega 6 in the development of cancer. Bol Med Hosp Infant Mex 2016;73(6):446-456.
  • 11. Andrici J, Phil M, Eslick GD. Hot food and beverage consumption and the risk of esophageal cancer. Am J Prev Med 2015;49(6):952-960.
  • 12. Chen Y, Tong Y, Yang C, Gan Y, Sun H, Bi H, Cao S et al. Consumption of hot beverages and foods and the risk of esophageal cancer: A meta-analysis of observational studies. BMC Cancer 2015;15:1-13.
  • 13. Mills S, Stanton C, Lane JA, Smith GJ, Ross RP. Precision nutrition and the microbiome, part I: Current state of the science. Nutrients 2019;11(4):1-45.
  • 14. Dumitrescu L, Popescu-Olaru I, Cozma L, Tulba D, Hinescu ME, Ceafalan LC, Gherghiceanu M et al. Oxidative stress and the microbiota-gut-brain axis. Oxid Med Cell Longev 2018;1(1):1-12.
  • 15. Vivarelli S, Salemi R, Candido S, Falzone L, Santagati M, Stefani S, Torino F et al. Gut microbiota and cancer: From pathogenesis to therapy. Cancers 2019;11(1): 1-26.
  • 16. Simpson A, Petnga W, Macaulay VM, Weyer-Czernilofsky U, Bogenrieder T. Insulin-like growth factor (IGF) pathway targeting in cancer: Role of IGF axis and oppurtunities for future combination studies. Target Oncol 2017;12(5):571-597.
  • 17. Ratna A, Mandrekar P. Alcohol and cancer: Mechanisms and therapies. Biomolecules 2017;11(1):1-20.
  • 18. Scheideler JK, Klein WMP. Awareness of the link between alcohol consumption and cancer across the world: A review. Cancer Epidomiol Biomarkers Prev 2018;27(4):429-437.
  • 19. Wu F, Stacy SL, Kensler TW. Global risk assessment of aflatoxins in Maize and Peanuts: Are regulatory standards adequately protective? Toxicol Sci 2013;135(1): 251-259.
  • 20. Lin S, Li Y, Leung K, Huang C, Wang X. Salt processed food and gastric cancer in a Chinese population. Asian Pac J Cancer Prev 2014;15(13):5293-5298.
  • 21. Amara S, Tiriveedhi V. Inflammatory role of high salt level in tumor microenvironment. Int J Oncol 2017;50(5):1471-1481.
  • 22. Bylsma LC, Alexander DD. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutr J 2015;14:1-18.
  • 23. Joshi AD, Kim A, Lewinger JP, Ulrich CM, Potter JD, Cotterchio M, Marchand LL et al. Meat intake, cooking methods, dietary carcinogens and colorectal cancer risk: Findings from the Colorectal Cancer Family Registry. Cancer Med 2015;4(6):936-952.
  • 24. Zeng H, Lazarova DL, Bordonaro M. Mechanisms linking dietary fiber, gut microbiota and colon cancer prevention. World J Gastrointest Oncol 2014;6(2):41-51.
  • 25. Navarro SL, Neuhouser ML, Cheng TD, Tinker LF, Shikany JM, Snetselaar L, Martinez JA et al. The interaction between dietary fiber and fat and risk of colorectal cancer in the women’s health initiative. Nutrients 2014;8(12):1-16.
  • 26. Ma Y, Hu M, Zhou L, Ling S, Li Y, Kong B, Huang P. Dietary fiber intake and risks of proximal and distal colon cancers: A meta-analysis. Medicine 2018;97(36):1-8.
  • 27. Borek C. Dietary antioxidants and human cancer. Integr Cancer Ther 2004;3(4):333-341.
  • 28. Arsova-Sarafinovska Z, Dimovski AJ. Natural antioxidants in cancer prevention. Macedonian Pharmeceutical Bulletin 2013;59(1,2):3-14.
  • 29. Liu J, Ma, DWL. The role of omega 3 polyunsaturated fatty acids in the prevention and treatment of breast cancer. Nutrients 2014;6(11):5184-5223.
  • 30. Borzi AM, Biondi A, Basile F, Luca S. Olive oil effects on colorectal cancer. Nutrients 2018;11(1):1-16.
  • 31. Davoodi H, Esmaeili S, Mortazavian AM. Effects of milk and milk products consumption on cancer: A review. Comp Rev Food Scie and Food Saf 2013;12(3):249-264.
  • 32. Giromini C, Cheli F, Rebucci R, Baldi A. Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. J of Dairy Sci 2019;102(2):1-14.
  • 33. Booth GC, Zhang Z, Shannon J, Bobe G, Takata Y. Calcium intake and cancer risk: Current evidence and future research directions. Nutrition and Aging 2017;6(2):72-79.
  • 34. Sharma A, Viswanath B, Park Y. Role of probiotics in the management of lung cancer and related diseased: An update. J Funct Foods 2018;40(5):625-633.
  • 35. Molska M, Regula J. Potential mechanisms of probiotics action in the prevention and treatment of colorectal cancer. Nutrients 2019;11(10):1-17.
  • 36. Fiolet T, Srour B, Sellem L, Kesse-Guyot E, Alles B, Mejean C, Deschasaux M et al. Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Sante prospective cohort. BMJ 2018;14:1-11.
  • 37. He J, Gu Y, Zhang S. Consumption of vegetables and fruits and breast cancer survival: A systematic review and meta-analysis. Sci Rep 2017;7(1):1.10.
  • 38. Bradbury KE, Murphy N, Key TJ. Diet and colorectal cancer in UK Biobank: A prospective study. Int J Epidemiol 2020;49(1):246-258.
  • 39. Huang J, Fang Y, Xu M, Luo H, Zhang N, Huang W, Pan Z et al. Carbohydrate, dietary glycaemic index and glycaemic load and colorectal cancer risk: A case-control study in China. Br J Nutr 2018;119(8):937-948.
  • 40. Wang S, Zhou M, Ji A, Zhang D, He J. Milk/dairy products consumption and gastric cancer: An update meta-analysis of epidemiological studies. Oncotarget 2018;9(6):7126-7135.
  • 41. Rafie N, Hamedani SG, Ghiasvand R, Miraghajani M. Kefir and cancer: A sytematic review of literatures. Arch Iran Med 2015;18(12):852-857.
  • 42. Zamberi NR, Abu N, Mohamed NE, Nordin N, Keong YS, Beh BK, Zakaria ZAB et al. The antimetastatic and antiangiogenesis effects of Kefir water on murine breast cancer cells. Integr Cancer Ther 2016;15(4):1-14.

Yıl 2021, Cilt: 5 Sayı: 1, 82 - 87, 26.02.2021

Taygun Dayı Adile Öniz

https://doi.org/10.30621/jbachs.854439

Öz

Proje Numarası

-

Kaynakça

  • 1. Tyagi N, Sharma GN, Shrivastava B, Chaudhary N, Sahu N. Cancer: An overview. IJRDPL 2017;6(5):2740-2747.
  • 2. Shahab L, McGowan JA, Waller J, Smith SG. Prevalence of beliefs about actual and mythical causes of cancer and their association with socio-demographic and health-related characteristics: Findings from a cross-sectional survey in England. Eur J Cancer 2018;3(1):308-316.
  • 3. Wiseman MJ. Nutrition and cancer: Prevention and survival. Br J Nutr 2019;122(5):481-487.
  • 4. Tandon M, Siddique RA, Arvind Singh NK, Ambwani T, Rai SN. Anti-cancer diet: Reviewing the role of nutrition in cancer prevention. Curr Top Nutraceut R 2008;6(2):1-16.
  • 5. De Cicco P, Catani MV, Gasperi V, Sibilano M, Quaglietta M, Savini I. Nutrition and breast cancer: A literature review on prevention, treatment and recurrence. Nutrients 2019;11(7):1-28.
  • 6. Oostindjer M, Alexander J, Amdam GV, Andersen G, Bryan NS, Chen D, Corpet DE et al. The role of red and processed meat in colorectal cancer development: A perspective. Meat Sci 2014;97(4):583-594.
  • 7. Jin Hur S, Yoon Y, Jo C, Jeong JY, Lee KT. Effect of dietary red meat on colorectal cancer risk – a review. Comp Rev Food Scie and Food Saf 2019;18(6):1812-1824.
  • 8. Goncalves MD, Hopkins BD, Cantley LC. Dietary fat and sugar in promoting cancer development and progression. Annu Rev Cancer Bio 2019;3(2019):255-273.
  • 9. Zanoaga O, Jurj A, Raduly L, Cojocneanu-Petric R, Fuentes-Mattei E., Wu O, Braicu C et al. Implications of dietary omega 3 and omega 6 polyunsaturated fatty acids in breast cancer (Review). Exp Ther Med 2018;15(2):1167-1176.
  • 10. Huerta-Yepez S, Tirado-Rodriguez AB, Hankinson O. Role of diets rich in omega 3 and omega 6 in the development of cancer. Bol Med Hosp Infant Mex 2016;73(6):446-456.
  • 11. Andrici J, Phil M, Eslick GD. Hot food and beverage consumption and the risk of esophageal cancer. Am J Prev Med 2015;49(6):952-960.
  • 12. Chen Y, Tong Y, Yang C, Gan Y, Sun H, Bi H, Cao S et al. Consumption of hot beverages and foods and the risk of esophageal cancer: A meta-analysis of observational studies. BMC Cancer 2015;15:1-13.
  • 13. Mills S, Stanton C, Lane JA, Smith GJ, Ross RP. Precision nutrition and the microbiome, part I: Current state of the science. Nutrients 2019;11(4):1-45.
  • 14. Dumitrescu L, Popescu-Olaru I, Cozma L, Tulba D, Hinescu ME, Ceafalan LC, Gherghiceanu M et al. Oxidative stress and the microbiota-gut-brain axis. Oxid Med Cell Longev 2018;1(1):1-12.
  • 15. Vivarelli S, Salemi R, Candido S, Falzone L, Santagati M, Stefani S, Torino F et al. Gut microbiota and cancer: From pathogenesis to therapy. Cancers 2019;11(1): 1-26.
  • 16. Simpson A, Petnga W, Macaulay VM, Weyer-Czernilofsky U, Bogenrieder T. Insulin-like growth factor (IGF) pathway targeting in cancer: Role of IGF axis and oppurtunities for future combination studies. Target Oncol 2017;12(5):571-597.
  • 17. Ratna A, Mandrekar P. Alcohol and cancer: Mechanisms and therapies. Biomolecules 2017;11(1):1-20.
  • 18. Scheideler JK, Klein WMP. Awareness of the link between alcohol consumption and cancer across the world: A review. Cancer Epidomiol Biomarkers Prev 2018;27(4):429-437.
  • 19. Wu F, Stacy SL, Kensler TW. Global risk assessment of aflatoxins in Maize and Peanuts: Are regulatory standards adequately protective? Toxicol Sci 2013;135(1): 251-259.
  • 20. Lin S, Li Y, Leung K, Huang C, Wang X. Salt processed food and gastric cancer in a Chinese population. Asian Pac J Cancer Prev 2014;15(13):5293-5298.
  • 21. Amara S, Tiriveedhi V. Inflammatory role of high salt level in tumor microenvironment. Int J Oncol 2017;50(5):1471-1481.
  • 22. Bylsma LC, Alexander DD. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutr J 2015;14:1-18.
  • 23. Joshi AD, Kim A, Lewinger JP, Ulrich CM, Potter JD, Cotterchio M, Marchand LL et al. Meat intake, cooking methods, dietary carcinogens and colorectal cancer risk: Findings from the Colorectal Cancer Family Registry. Cancer Med 2015;4(6):936-952.
  • 24. Zeng H, Lazarova DL, Bordonaro M. Mechanisms linking dietary fiber, gut microbiota and colon cancer prevention. World J Gastrointest Oncol 2014;6(2):41-51.
  • 25. Navarro SL, Neuhouser ML, Cheng TD, Tinker LF, Shikany JM, Snetselaar L, Martinez JA et al. The interaction between dietary fiber and fat and risk of colorectal cancer in the women’s health initiative. Nutrients 2014;8(12):1-16.
  • 26. Ma Y, Hu M, Zhou L, Ling S, Li Y, Kong B, Huang P. Dietary fiber intake and risks of proximal and distal colon cancers: A meta-analysis. Medicine 2018;97(36):1-8.
  • 27. Borek C. Dietary antioxidants and human cancer. Integr Cancer Ther 2004;3(4):333-341.
  • 28. Arsova-Sarafinovska Z, Dimovski AJ. Natural antioxidants in cancer prevention. Macedonian Pharmeceutical Bulletin 2013;59(1,2):3-14.
  • 29. Liu J, Ma, DWL. The role of omega 3 polyunsaturated fatty acids in the prevention and treatment of breast cancer. Nutrients 2014;6(11):5184-5223.
  • 30. Borzi AM, Biondi A, Basile F, Luca S. Olive oil effects on colorectal cancer. Nutrients 2018;11(1):1-16.
  • 31. Davoodi H, Esmaeili S, Mortazavian AM. Effects of milk and milk products consumption on cancer: A review. Comp Rev Food Scie and Food Saf 2013;12(3):249-264.
  • 32. Giromini C, Cheli F, Rebucci R, Baldi A. Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. J of Dairy Sci 2019;102(2):1-14.
  • 33. Booth GC, Zhang Z, Shannon J, Bobe G, Takata Y. Calcium intake and cancer risk: Current evidence and future research directions. Nutrition and Aging 2017;6(2):72-79.
  • 34. Sharma A, Viswanath B, Park Y. Role of probiotics in the management of lung cancer and related diseased: An update. J Funct Foods 2018;40(5):625-633.
  • 35. Molska M, Regula J. Potential mechanisms of probiotics action in the prevention and treatment of colorectal cancer. Nutrients 2019;11(10):1-17.
  • 36. Fiolet T, Srour B, Sellem L, Kesse-Guyot E, Alles B, Mejean C, Deschasaux M et al. Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Sante prospective cohort. BMJ 2018;14:1-11.
  • 37. He J, Gu Y, Zhang S. Consumption of vegetables and fruits and breast cancer survival: A systematic review and meta-analysis. Sci Rep 2017;7(1):1.10.
  • 38. Bradbury KE, Murphy N, Key TJ. Diet and colorectal cancer in UK Biobank: A prospective study. Int J Epidemiol 2020;49(1):246-258.
  • 39. Huang J, Fang Y, Xu M, Luo H, Zhang N, Huang W, Pan Z et al. Carbohydrate, dietary glycaemic index and glycaemic load and colorectal cancer risk: A case-control study in China. Br J Nutr 2018;119(8):937-948.
  • 40. Wang S, Zhou M, Ji A, Zhang D, He J. Milk/dairy products consumption and gastric cancer: An update meta-analysis of epidemiological studies. Oncotarget 2018;9(6):7126-7135.
  • 41. Rafie N, Hamedani SG, Ghiasvand R, Miraghajani M. Kefir and cancer: A sytematic review of literatures. Arch Iran Med 2015;18(12):852-857.
  • 42. Zamberi NR, Abu N, Mohamed NE, Nordin N, Keong YS, Beh BK, Zakaria ZAB et al. The antimetastatic and antiangiogenesis effects of Kefir water on murine breast cancer cells. Integr Cancer Ther 2016;15(4):1-14.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Reviews
Yazarlar

Taygun Dayı 0000-0003-2491-7609

Adile Öniz 0000-0002-6619-4106

Proje Numarası -
Yayımlanma Tarihi 26 Şubat 2021
Gönderilme Tarihi 5 Ocak 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 1

Kaynak Göster

APA Dayı, T., & Öniz, A. (2021). RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?. Journal of Basic and Clinical Health Sciences, 5(1), 82-87. https://doi.org/10.30621/jbachs.854439
AMA Dayı T, Öniz A. RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?. JBACHS. Şubat 2021;5(1):82-87. doi:10.30621/jbachs.854439
Chicago Dayı, Taygun, ve Adile Öniz. “RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?”. Journal of Basic and Clinical Health Sciences 5, sy. 1 (Şubat 2021): 82-87. https://doi.org/10.30621/jbachs.854439.
EndNote Dayı T, Öniz A (01 Şubat 2021) RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?. Journal of Basic and Clinical Health Sciences 5 1 82–87.
IEEE T. Dayı ve A. Öniz, “RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?”, JBACHS, c. 5, sy. 1, ss. 82–87, 2021, doi: 10.30621/jbachs.854439.
ISNAD Dayı, Taygun - Öniz, Adile. “RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?”. Journal of Basic and Clinical Health Sciences 5/1 (Şubat 2021), 82-87. https://doi.org/10.30621/jbachs.854439.
JAMA Dayı T, Öniz A. RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?. JBACHS. 2021;5:82–87.
MLA Dayı, Taygun ve Adile Öniz. “RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?”. Journal of Basic and Clinical Health Sciences, c. 5, sy. 1, 2021, ss. 82-87, doi:10.30621/jbachs.854439.
Vancouver Dayı T, Öniz A. RE-VISITED; ARE FOODS FRIEND OR FOE FOR CANCER?. JBACHS. 2021;5(1):82-7.
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