scholarly journals Micronutrients in Preventing Cancer: A Critical Review of Research

2020 ◽  
Vol 5 (3) ◽  
pp. 119-125
Author(s):  
Ashok Chakraborty ◽  
Smita Guha ◽  
Debjit Chakraborty
Keyword(s):  
Cancer Risk ◽  
Cancer Prevention ◽  
Fruits And Vegetables ◽  
Breast Cancers ◽  
Omega 3 ◽  
Excess Cancer Risk ◽  
Omega 6 ◽  
Vitamin B 12 ◽  
Prostate Cancers ◽  
Percent Decrease

About 30–40 percent of all cancers can be prevented by adopting a proper lifestyle and dietary measures. Obesity, sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. However, intake of flaxseed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Garlic, which contains Allium, cruciferous vegetables, and broccoli sprouts being the richest source of sulforophane, are especially beneficial, for cancer prevention. Protective elements in a cancer prevention diet include all the micronutrients, such as, selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Further, Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digesti e enzymes and probiotics also has merit as anticancer dietary products. When a diet is compiled according to the proper guidelines, there would be at least a 60–70 percent decrease in breast cancers, colorectal cancers, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive in preventing cancer and would favor recovery from cancer as well.

Nutrition and Cancer

2021 ◽  
pp. 570-586
Author(s):  
Shazia Ali ◽  
Asiya Batool ◽  
Asma Tariq ◽  
Aashiq Hussain Bhat ◽  
Abid Qureshi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin D ◽  
Cancer Prevention ◽  
Dietary Factors ◽  
Omega 3 ◽  
Food Contaminants ◽  
Cancer Risks ◽  
Omega 6 ◽  
Vitamin B 12

Cancer is the second biggest killer worldwide. It has been estimated that specific lifestyle and dietary measures can prevent 30–40% of all cancers. Consumption of nutrient sparse foods, such as refined flour products and concentrated sugars, consumption of red meat, low fibre intake, and disproportion of omega 3 and omega 6 fatty acids, contributes to cancer risks. Microbiological and chemical food contaminants as well as conventional and industrial food processing methods may further increase the carcinogenicity of diets while protective agents in a cancer prevention diet include folic acid, selenium, vitamin D, vitamin B-12, chlorophyll, and antioxidants such as the carotenoids, kryptoxanthin, lycopene, and lutein. Diet can also influence the gut microbes that may have positive or adverse effects on cancer risk. The authors summarize cancer prevention by functional foods and discuss the role of different dietary factors such as promoter or inhibitor in pathogenesis of different subtypes of cancer worldwide.

Cancer chemoprevention

2016 ◽  
pp. 262-266
Author(s):  
Hans-Joerg Senn ◽  
Nadir Arber ◽  
Dirk Schrijvers
Keyword(s):  
Cancer Risk ◽  
Cancer Chemoprevention ◽  
Malignant Neoplasms ◽  
Breast Cancers ◽  
Reductase Inhibitors ◽  
Cancer Occurrence ◽  
High Risk Populations ◽  
Cancer Types ◽  
Prostate Cancers

Cancer prevention certainly would be the best approach to cancer. Interventions should be effective, with minimal side effects, convenient, and inexpensive. Cancer chemoprevention is defined as the pharmacologic intervention with the process of carcinogenesis to prevent the development of overt malignant neoplasms in healthy individuals with elevated cancer risk. The present list of candidate cancer types for active chemoprevention is still short and includes SERMs (tamoxifen, raloxifene) and an aromatase-inhibitor (exemestane) for chemoprevention of breast cancers, showing significant reduction of cancer occurrence. The same holds true for reduction of the development of invasive cancers by aspirin, NSAIDs, and COX2-inhibitors in selected populations with increased colorectal cancer risk. There is also reduction of prostate cancers by long-term application of 5-alfa-reductase-inhibitors (finasteride, dutasteride) in selected high-risk populations. Many other potentially active anti-neoplastic compounds have been tested but do not meet all the criteria of efficiency, efficacy, and cost-effectiveness.

scholarly journals Omega-3 and omega-6 fatty acid intakes and endometrial cancer risk in a population-based case–control study

2012 ◽  
Vol 52 (3) ◽  
pp. 1251-1260 ◽  
Author(s):  
Hannah Arem ◽  
Marian L. Neuhouser ◽  
Melinda L. Irwin ◽  
Brenda Cartmel ◽  
Lingeng Lu ◽  
...  
Keyword(s):  
Endometrial Cancer ◽  
Fatty Acid ◽  
Cancer Risk ◽  
Case Control Study ◽  
Population Based ◽  
Case Control ◽  
Omega 3 ◽  
Endometrial Cancer Risk ◽  
Omega 6 ◽  
Control Study

Cancer chemoprevention

2016 ◽  
pp. 262-266
Author(s):  
Katja Zirlik ◽  
Nadir Arber ◽  
Dirk Schrijvers
Keyword(s):  
Cancer Risk ◽  
Cancer Chemoprevention ◽  
Malignant Neoplasms ◽  
Breast Cancers ◽  
Reductase Inhibitors ◽  
Cancer Occurrence ◽  
High Risk Populations ◽  
Cancer Types ◽  
Prostate Cancers

Cancer prevention certainly would be the best approach to cancer. Interventions should be effective, with minimal side effects, convenient, and inexpensive. Cancer chemoprevention is defined as the pharmacologic intervention with the process of carcinogenesis to prevent the development of overt malignant neoplasms in healthy individuals with elevated cancer risk. The present list of candidate cancer types for active chemoprevention is still short and includes SERMs (tamoxifen, raloxifene) and an aromatase-inhibitor (exemestane) for chemoprevention of breast cancers, showing significant reduction of cancer occurrence. The same holds true for reduction of the development of invasive cancers by aspirin, NSAIDs, and COX2-inhibitors in selected populations with increased colorectal cancer risk. There is also reduction of prostate cancers by long-term application of 5-alfa-reductase-inhibitors (finasteride, dutasteride) in selected high-risk populations. Many other potentially active anti-neoplastic compounds have been tested but do not meet all the criteria of efficiency, efficacy, and cost-effectiveness.

Marine-Derived Omega-3 Fatty Acids: Fishing for Clues for Cancer Prevention

2013 ◽  
pp. 97-101
Author(s):  
Carol J. Fabian ◽  
Bruce F. Kimler
Keyword(s):  
Fatty Acids ◽  
Cancer Prevention ◽  
Phase Ii ◽  
Prostate Cancer Risk ◽  
Aromatase Activity ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Epa And Dha ◽  
Omega 6 ◽  
Prevention Trials

Omega-3 fatty acids (FA) are polyunsaturated essential FA with anti-inflammatory properties. The most potent are the marine-derived eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which counteract the pro-inflammatory omega-6 FA. Americans take in an average of only 100 mg of EPA plus DHA per day resulting in a low omega-3:omega-6 intake ratio of 1:10 favoring inflammation. Cohort and/or case control studies suggest EPA and DHA are promising for breast, colon, and prostate cancer risk reduction. Mechanistic studies largely in preclinical models suggest EPA and DHA reduce synthesis of prostaglandin E2 and other inflammatory cytokines, decrease aromatase activity and proliferation, promote differentiation and apoptosis, and enhance insulin sensitivity. Animal models using 7% to 20% omega-3 added to chow are promising; however, this amount of omega-3 in a diet is unlikely to be acceptable to humans. The optimal EPA:DHA ratio or the lowest effective dose of EPA and DHA for cancer prevention is unclear, but it is likely to be more than 600 mg/day, which is six times the average American intake. Most phase II prevention trials use 1 to 3.3 g of EPA and DHA, which is safe and well tolerated. Two grams of EPA was associated with fewer polyps in individuals with familial adenomatous polyposis in a randomized, placebo-controlled trial. Identification of serum risk biomarkers modulated by EPA and DHA in healthy humans has remained elusive, but phase II prevention trials with tissue obtained for risk and response biomarkers are ongoing.

Teor e composição de lipídeos como ferramenta de gestão na nutrição de bovinos

2020 ◽  
Vol 9 (7) ◽  
pp. e334974037
Author(s):  
Graciele Araújo de Oliveira Caetano ◽  
Angela Aparecida da Fonseca ◽  
Cibelle Borges Figueiredo
Keyword(s):  
Omega 3 ◽  
Ácido Linoleico Conjugado ◽  
Omega 6 ◽  
3 Omega

Um fator diferencial na produção de bovinos é a compreensão da contribuição individual dos ácidos graxos e do papel dos lipídeos nos ruminantes, tanto na forma de análise (ácido graxo ou extrato etéreo), conceitos relacionados às características de ômega 3, ômega 6 e ácido linoleico conjugado na bio-hidrogenação, no metabolismo pós-absorção, bem como no conteúdo e composição dos ácidos graxos em relação à matéria seca dos alimentos. Sabe-se que diversos fatores podem afetar o teor, digestibilidade e degradabilidade das fibras presente na forragem, e o mesmo ocorre com os lipídeos. As diferenças entre os valores dos compostos presentes nos lipídeos podem ocorrer dependendo do ambiente, região do país ou fase de colheita e por isso, torna-se importante obter a análise da composição de ácidos graxos dos alimentos lipídicos, para que dessa maneira seja possível otimizar a utilização deste nutriente na dieta de animais ruminantes. Sendo assim, a proposta dessa revisão será trazer a discussão sobre o tema e abordar um entendimento sobre o conteúdo e composição de ácidos graxos dos ingredientes que compõem a dieta dos animais ruminantes, com ênfase na influência exercida no desempenho produtivo, imunonutrição, e no produto final (carne ou leite).

Diversifikasi Ikan Air Tawar Dalam Pembuatan Eccado Daging Ikan Gabus (Channa Striata) Dikelurahan Pahandut Seberang

2020 ◽  
Vol 3 (1) ◽  
pp. 10
Author(s):  
Muhammad Noor Yasin ◽  
Firlianty . ◽  
Anang Najamudin
Keyword(s):  
Omega 3 ◽  
Omega 6 ◽  
Channa Striata

Eccado adalah produk olahan yang dibuat dari daging atau udang yang dicincang dengan penambahan tepung dan bumbu-bumbu. Pada umumnya Eccado diolah dari daging ayam, untuk menggantikan eccado ayam maka dicari sumber alternatif baru salah satunya digunakan ikan Gabus karena memiliki daging yang banyak, tebal dan putih. Potensi eccado ikan Gabus ini sangat tinggi baik aspek ekonomi juga kandungan gizinya karena mengandung omega 3 dan omega 6. Ikan Gabus bisa dimanfaatkan dengan cara langsung mengolahnya menjadi beberapa jenis makanan atau mengawetkannya melalui proses penggaraman dan pengeringan. Masih belum banyaknya diversifikasi bentuk pengolahan ikan hasil usaha budidaya khususnya ikan Gabus menjadi makanan olahan lain juga disebabkan karena masih minimnya informasi tentang teknologi pengolahan hasil perikanan. Permasalahan yang dihadapi mitra adalah : 1) Selama ini mitra belum mengetahui variasi tentang Teknologi Hasil Perikanan karena terbatasnya pengetahuan dan informasi yang diterima serta keterampilan yang dimiliki. 2) Mitra juga belum pernah mendapatkan pelatihan dan demonstrasi tentang pembuatan eccado dari ikan air tawar dalam hal ini ikan jenis ikan family Channidae Menurut SNI 7756 : 2013 dapat didefinisikan Eccado ikan merupakan produk olahan hasil perikanan dengan menggunakan lumatan daging ikan/udang dan atau surimi minimum 30%, tepung dan bahan-bahan lainnya, dibentuk dan dibungkus dengan kulit pangsit. Sedangkan Eccado merupakan salah satu jenis olahan fish jelly produk dengan menggunakan kulit kembang tahu yang berfungsi memberikan rasa yang khas.Tujuan kegiatan pengabdian kepada masyarakat ini untuk membantu mengatasi permasalahan yang dihadapi oleh masyarakat Pahandut Seberang l) Pendampingan teknologi diversifikasi pengolahan daging ikan menjadi eccado. 2) Promosi kegiatan Pahandut seberang sebagai lokasi wisata kuliner dengan kegiatan-kegiatan yang dapat meningkatkan kualitas kuliner dari ikan dan ekonomi masyarakat di sekitarnya.

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