What suggestions would you provide to a client to decrease cancer risk?

What will be an ideal response?

Many experts believe that environmental factors, such as exposure to radiation, chemicals, and air and water pollutants; smoking; lack of physical activity; obesity; and diet play a greater role in cancer initiation and development. For the U.S., estimates are that one-fourth to one-third of cancers are due to poor diet, physical inactivity, overweight, and obesity and another one-third are caused by tobacco use. The menu in Table 15-7 provides an example of a dietary plan to decrease cancer risk.

Various dietary factors have been associated with cancer. Evidence supports overall benefits of foods, not dietary supplements. The following list provides a summary of factors likely related to risk of cancer. Much of the evidence is based on epidemiological

Fruits and vegetables. Diets low in fruits and vegetables (rich sources of phytochemicals and antioxidant nutrients, such as selenium, vitamin C, and vitamin E) have been associated with an increased incidence of certain cancers. Fruit and vegetable intake also may contribute to a decreased risk for some cancers by replacing energy dense foods and helping maintain a healthy weight.

•Excessive energy intake and obesity. Excessive energy intake and obesity have been 
associated with an increased risk of breast, colorectal, and other cancers. This relationship may occur because obesity increases the production of hormones such as estrogen and insulin. Additionally, cancer cells may multiply more readily when excess energy is available to support their growth. Obesity also may contribute to cancer recurrence and reduce survival rates. 
•Meat. High intakes of meats, especially red meat and grilled meat, are associated with 
an increased risk of colorectal, kidney, pancreatic, and stomach cancers. The saturated fat content of red meat, and the production of polyaromatic hydrocarbons (e.g., benzopyrene) when meats are charbroiled, may increase the risk of cancers. Nitrosamine compounds found in processed meats such as sausage, hot dogs, and bacon also may increase cancer risk. 

*Fried foods. In addition to increasing calories, fried foods also contain acrylamide, which can increase cancer risk. Acrylamide is not naturally found in these foods but is produced when potatoes and other starches are fried at high temperatures.

•Whole grains and fiber. Increased intake of dietary fiber from whole grains is 
associated with a decreased risk of developing colorectal cancer. Diets containing more whole grains and fewer refined grains improve weight control. 
•Alcohol. Excess alcohol intake increases the risk of cancers of the mouth, throat, 
esophagus, breast, and colon. Alcohol abuse also severely damages the liver and other tissues in the body, which may predispose them to cancer development. 
•Vitamin D and calcium. Evidence is inconsistent on whether adequate intakes of 
calcium and vitamin D decrease the risk of colorectal cancer. Calcium may bind free fatty acids and bile acids in the colon and prevent them from interacting with potential cancer cells. Vitamin D may inhibit the progression of cancer growth from malignant polyps in the colon. More research is needed.

Nutritional Science

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