IRMA-International.org: Creator of Knowledge
Information Resources Management Association
Advancing the Concepts & Practices of Information Resources Management in Modern Organizations

Nutrition and Cancer

Nutrition and Cancer
View Sample PDF
Author(s): Shazia Ali (Sher-i-Kashmir Institute of Medical Sciences, India), Asiya Batool (Indian Institute of Integrative Medicine (CSIR), India), Asma Tariq (Government of Jammu and Kashmir, India), Aashiq Hussain Bhat (Sheri-Kashmir Institute of Medical Sciences, India), Abid Qureshi (Sher-i-Kashmir Institute of Medical Sciences, India), Basharat Bashir Teli (Jawaharlal Nehru University, India), Iqbal Qasim (Sher-i-Kashmir Institute of Medical Sciences, India), Sumit Kumar (National Institute of Pathology, New Delhi, India), Abhilash Gangadharan (Institute of Genomics and Integrative Biology (CSIR), India), Raj Kumar (Jawaharlal Nehru University, India) and Barre Vijay Prasad (All India Institute of Medical Sciences, India)
Copyright: 2021
Pages: 17
Source title: Handbook of Research on Advancements in Cancer Therapeutics
Source Author(s)/Editor(s): Sumit Kumar (National Institute of Pathology, New Delhi, India), Moshahid Alam Rizvi (Jamia Millia Islamia, India) and Saurabh Verma (National Institute of Pathology, India)
DOI: 10.4018/978-1-7998-6530-8.ch021

Purchase

View Nutrition and Cancer on the publisher's website for pricing and purchasing information.

Abstract

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.

Related Content

Mayuree Tangkiatkumjai. © 2022. 12 pages.
Dawn-Marie Walker, Mayuree Tangkiatkumjai. © 2022. 13 pages.
G. Ramadhas, A.S. Suman Sankar, N.V. Sugathan. © 2022. 17 pages.
Aashaq Hussain Bhat, Himani Goyal Sharma. © 2022. 19 pages.
Kiran Mustafa, Javaria Kanwal, Sara Musaddiq, Samia Khakwani. © 2022. 14 pages.
Sreekumari Kurissery, Leah Katherine Shaw, Nandakumar Kanavillil. © 2022. 25 pages.
Ankita Gautam. © 2022. 18 pages.
Body Bottom