Nutrition chemoprevention of gastrointestinal cancers: a critical review

Article Abstract:

Nutritional choices may contribute to the development of gastrointestinal cancers in affluent societies. While the protective role of antioxidant vitamins and calcium remains to be firmly established, other dietary and lifestyle recommendations can be made. These include low to moderate alcohol and red meat consumption, a low-fat diet high in fiber, and lots of fresh fruits and vegetables. The preventive properties of folate, omega-3 fatty acids, and selenium are becoming more apparent.

Prevention, Low-fat diet, Low fat diet, Gastrointestinal cancer, Digestive system cancer

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Dietary nitrates, nitrites and N-nitroso compounds and cancer risk: a review of the epidemiologic evidence

Article Abstract:

Epidemiologic evidence shows dietary nitrates, nitrites and N-nitroso compounds (NOCs) shows them as significant cancer risks. The evidence on dietary NOCs and precursor nitrates and nitrites in humans is inconclusive relative to stomach, brain, esophageal and nasopharyngeal cancers. Experimental studies with animals show NOCs are potent carcinogens. The effect of NOCs may be too small to moderate.

Diet, Nitrogen compounds

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Methylenetetrahydrofolate reductase polymorphisms, folate, and cancer risk: a paradigm of gene-nutrient interactions in carcinogenesis

Article Abstract:

Gene-nutrient interactions as risk factors for cancer are discussed. The article focuses on folate and the polymorphisms of methylenetetrahydrofolate reductase.

Physiological aspects, Genetic polymorphisms, Nutrient interactions

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