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Role of nutritional factors in pathogenesis of cancer

Food Quality and Safety 2018年第1期2卷 27-36页

作者： Anita Patel Yashwant Pathak Jayvadan Patel Vijaykumar Sutariya Faculty of Pharmacy Sankalchand Patel UniversityVisnagarGujaratIndia Department of Pharmaceutical Sciences USF College of PharmacyUniversity of South FloridaTampaFloridaUSA

Diet and nutrition are crucial factors throughout the complete life course in the promotion and upholding of good *** has always been accepted that our defencelessness to infection and disease was influenced by diet and environmental as well as genetic *** is coming to the front position as a principle modifiable determinant of chronic disease,with scientific confirmation with time more supporting the view that alterations in diet have strong effects,equally positive as well as negative,on health throughout *** the most part notably,nutritional adjustments may not only influence present health but also determine whether or not an individual will develop chronic non-communicable diseases like *** is a blend of protective,mutagenic,and carcinogenic agents;the majority of them are metabolized by the enzymes of biotransformation *** polymorphisms that alter protein expression or else the function of these enzymes can change the risk of developing *** scientific community has identified numerous naturally occurring materials in plant food with the power to resolve possible carcinogens.A few of these nutrients and natural phytochemicals look for toxins and usher them from the body before they can cause cell damage that may lead to *** give the impression to make it easier for the body to make repairs at the cellular *** a standstill,others may help bring to an end cancer cells from *** after a cell begins to experience damage that can lead to cancer,what you eat and drink,and how you live can still help short-circuit the cancer *** is thought that a diet containing defensive micronutrients as well as carcinogens and mutagens may adapt the risk of cancer development,particularly in genetically susceptible individuals.

关键词： Nutritional factor dietary practices Susceptibility Cancer

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RELATIONSHIP BETWEEN THE INCIDENCE RATES OF TESTICULAR AND PROSTATIC CANCERS AND FOOD CONSUMPTIONS

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Chinese Journal of Cancer Research 2002年第4期14卷 240-245页

作者：李湘鸣刘秀梵佐藤·章夫 National key Laboratory of animal Infectious diseases Ministry of Agriculture of the People's Republic of China Yangzhou University Jiangsu 225009 China Depatment of Environmental Health Medical University of Yamanashi Japan

Objective: To determine the relationships between the incidence rates of testicular and prostatic cancers and food consumptions in order to study the etiologic cause and the mechanism of the development of male genital organ cancer. Methods: The incidence rates of testicular and prostatic cancers in 42 countries (region) were correlated with the dietary practices in these countries. These data came from the cancer rate database (1988–1992) and the food supply database (1961–1990) provided by the Department of Environmental Health, Medical University of Yamanashi, Japan. Results: The incidence rates of testicular and prostatic cancers varied greatly from country to country but in China the rates of the both malignancies were lower than that of USA and Japan. This may be due to the difference in lifestyle, especially in dietary practices. Among the food items we examined, cheese was most closely correlated with the incidence of testicular cancer at ages 20–39, followed by animal fats and milk. The correlation coefficient (r) was the highest (r=0.804) when calculated for cheese consumed during the period of 1961–1965 (maternal or prepubertal consumption). Stepwise-multiple-regression analysis revealed that cheese (1961–1965) made a significant contribution to the incidence of testicular cancer. Multiple coefficient (r) is 0.920. As far as prostatic cancer was concerned, milk was most closely correlated (r=0.711) with its incidence, followed by meat and coffee. Stepwise-multiple-regression analysis identified milk, meat, butter and coffee as significant factors contributing to the incidence of prostatic cancer (R=0.993). The results of our study suggest a role of milk and dairy practices in the development of testicular and prostatic cancers.

关键词： Testicular cancer Prostatic cancer dietary practices Correlations

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