Do We Have a Specific Diet for Cancer Prevention?

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Epidemiology".

Deadline for manuscript submissions: 5 October 2024 | Viewed by 1523

Special Issue Editors


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Guest Editor
Department of Experimental Oncology, European Institute of Oncology IRCCS, 20139 Milan, Italy
Interests: cancer; aging and lifespan; leukemias; breast cancer; chromatin; DNA damage; genomic-instability; metastasis; genomics; mutations
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Co-Guest Editor
Department of Experimental Oncology, European Institute of Oncology IRCCS, 20139 Milan, Italy
Interests: diet; chronic diseases; cancer; prevention; nutrition; breast cancer; lifestyle; sport nutrition; mediterranean diet; diet quality

Special Issue Information

Dear Colleagues,

Primary prevention has long been identified as a key control strategy to reduce global cancer burden. Actually, dietary components and lifestyle behaviors are crucial modifiable factors in the modulation of cancer risk. Indeed, mounting evidence suggests that 30–50% of all cancer cases can be prevented by avoiding tobacco smoking, being overweight, unhealthy diets, alcohol consumption, and sedentary behavior.

Many international organizations have developed tumor-prevention guidelines that highlight the importance of following an overall “healthy dietary pattern”, which includes preferential usage of plant-based foods, limits the intake of sugar-sweetened drinks and red/processed meat, and avoids alcohol and processed foods consumption.

Nonetheless, there is still much to be learned before being able to define evidence-based and personalized nutritional recommendations or guidelines to prevent cancer development. A flurry of new information is emerging on the complex interactions existing among dietary components, the gut microbiome, gene expression, and cell-signaling pathways, which may provide the rationale for more-informed interventional approaches.

This Special Issue seeks to fill the gaps between latest knowledge and diet-based cancer-prevention interventions, focusing on the mechanistic effects on cancer development of dietary patterns, nutritional components, and dietetic habits, as well as cancer-prevention population studies.

Original papers, review articles, as well as case studies are welcome.

Prof. Dr. Pier Giuseppe Pelicci
Dr. Greta Caprara
Guest Editors

Manuscript Submission Information

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Keywords

  • cancer
  • prevention
  • nutrition
  • diet
  • mediterranean diet
  • fasting
  • ketogenic diet
  • microbiome
  • nutrigenomics

Published Papers (1 paper)

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Research

17 pages, 315 KiB  
Article
The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds
by Sylwia Bulanda, Karolina Lau, Agnieszka Nowak, Dorota Łyko-Morawska, Anna Kotylak and Beata Janoszka
Nutrients 2024, 16(7), 1084; https://doi.org/10.3390/nu16071084 - 07 Apr 2024
Viewed by 930
Abstract
The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons [...] Read more.
The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world’s research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer. Full article
(This article belongs to the Special Issue Do We Have a Specific Diet for Cancer Prevention?)
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