Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, Rabigh, 25732, Saudi Arabia.
Faculty of Pharmacy, Zarqa University, PO Box 132222, Zarqa, 13132, Jordan.
Cancer Treat Res. 2024;191:1-32. doi: 10.1007/978-3-031-55622-7_1.
By the beginning of the year 2021, the estimated number of new cancer cases worldwide was about 19.3 million and there were 10.0 million cancer-related deaths. Cancer is one of the deadliest diseases worldwide that can be attributed to genetic and environmental factors, including nutrition. The good nutrition concept focuses on the dietary requirements to sustain life. There is a substantial amount of evidence suggesting that a healthy diet can modulate cancer risk, particularly the risk of colorectal and breast cancers. Many studies have evaluated the correlation between our diet and the risk of cancer development, prevention, and treatment. The effect of diet on cancer development is likely to happen through intertwining mechanisms including inflammation and immune responses. For instance, a greater intake of red and processed meat along with low consumption of fruits and vegetables has been associated with increased levels of inflammatory biomarkers that are implicated in cancer development. On the other hand, the consumption of phytosterols, vitamins, and minerals, which exert antioxidant and anti-inflammatory roles have been linked to lower cancer risk, or even its occurrence prevention. In this book, we aim to summarize the current knowledge on the role of nutrition in cancer to provide the best scientific advice in this regard.
到 2021 年初，全球估计有 1930 万例新癌症病例，有 1000 万例与癌症相关的死亡。癌症是全球最致命的疾病之一，可归因于遗传和环境因素，包括营养。良好的营养概念侧重于维持生命的饮食需求。有大量证据表明，健康的饮食可以调节癌症的风险，特别是结直肠癌和乳腺癌的风险。许多研究已经评估了我们的饮食与癌症发展、预防和治疗风险之间的相关性。饮食对癌症发展的影响可能通过炎症和免疫反应等交织机制发生。例如，摄入更多的红色和加工肉类，同时减少水果和蔬菜的摄入，与炎症生物标志物水平升高有关，这些标志物与癌症的发展有关。另一方面，植物固醇、维生素和矿物质的摄入，发挥抗氧化和抗炎作用，与较低的癌症风险相关，甚至可以预防癌症的发生。在这本书中，我们旨在总结营养在癌症中的作用的现有知识，为这方面提供最佳的科学建议。
