A Mini-Review on Cancers and Food Consumption — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
A Mini-Review on Cancers and Food Consumption
State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
,
National Clinical Research Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
1 State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
2 National Clinical Research Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
Background: Cancers remains to be the high mortality disease in the world. Despite significant advances in the basic research and clinical practice, treatments such as surgery and chemoradiotherapy have side effects. And the research on food and cancers has grown exponentially over the decades. Objective: The purpose of this minireview is to summarize the relationship between various food and cancers. Methods: The search strategy uses the keywords “cancer AND food consumption AND diet” in Title/Abstract part from 2014 to 2024 years in Pubmed papers written in English. Results: This minireview summarized the latest findings on the relationship between various food and cancers including cancer incidence/mortality/treatment. The foods include fermented foods, dietary patterns, ultra-processed foods, organic food, food nutrition, bioactive peptides, and so on. The cancers involved include breast cancer, lung cancer, ovarian cancer, urinary system cancer, gastrointestinal cancer, esophageal cancer, head and neck cancer, hepatocellular cancer, pancreatic cancer, and obesity-related cancer. Conclusion: Food can prevent or cause cancers, and can worsen or reduce cancer progression. This minireview should help develop dietary strategies for public health regarding cancers.
Muchtaridi, M., Az-Zahra, F., Wongso, H., Setyawati, L.U., Novitasari, D. and Ikram, E.H.K. (2024) Molecular Mechanism of Natural Food Antioxidants to Regulate ROS in Treating Cancer: A Review. Antioxidants , 13, Article 207. https://doi.org/10.3390/antiox13020207
Velazquez Manana, A.I., Borno, H., Trejo, E., Zhang, S., Rodriguez Saldana, A.A., Leung, I.C., et al . (2022) Evaluating Predictors of Food Insecurity among Patients with Cancer in the Safety-Net Setting. Journal of Clinical Oncology , 40, e18550-e18550. https://doi.org/10.1200/jco.2022.40.16_suppl.e18550
García-Caballero, M., Torres-Vargas, J.A., Marrero, A.D., Martínez-Poveda, B., Medina, M.Á. and Quesada, A.R. (2022) Angioprevention of Urologic Cancers by Plant-Derived Foods. Pharmaceutics , 14, Article 256. https://doi.org/10.3390/pharmaceutics14020256
Agrawal, M.Y., Gaikwad, S., Srivastava, S. and Srivastava, S.K. (2022) Research Trend and Detailed Insights into the Molecular Mechanisms of Food Bioactive Compounds against Cancer: A Comprehensive Review with Special Emphasis on Probiotics. Cancers , 14, Article 5482. https://doi.org/10.3390/cancers14225482
Amintas, S., Dupin, C., Boutin, J., Beaumont, P., Moreau-Gaudry, F., Bedel, A., et al . (2022) Bioactive Food Components for Colorectal Cancer Prevention and Treatment: A Good Match. Critical Reviews in Food Science and Nutrition , 63, 6615-6629. https://doi.org/10.1080/10408398.2022.2036095
Shin, S., Fu, J., Shin, W., Huang, D., Min, S. and Kang, D. (2023) Association of Food Groups and Dietary Pattern with Breast Cancer Risk: A Systematic Review and Meta-analysis. Clinical Nutrition , 42, 282-297. https://doi.org/10.1016/j.clnu.2023.01.003
Flore, G., Deledda, A., Lombardo, M., Armani, A. and Velluzzi, F. (2023) Effects of Functional and Nutraceutical Foods in the Context of the Mediterranean Diet in Patients Diagnosed with Breast Cancer. Antioxidants , 12, Article 1845. https://doi.org/10.3390/antiox12101845
Azzeh, F.S., Hasanain, D.M., Qadhi, A.H., Ghafouri, K.J., Azhar, W.F., Ghaith, M.M., et al . (2022) Consumption of Food Components of the Mediterranean Diet Decreases the Risk of Breast Cancer in the Makkah Region, Saudi Arabia: A Case-Control Study. Frontiers in Nutrition , 9, Article 924278. https://doi.org/10.3389/fnut.2022.863029
Jain, R., Panick, J.R., Handorf, E.A., Vincek, K., Stromberg, K., Fein, L., et al . (2022) Assessment of Dietary Quality in Patients on Surveillance for Colorectal Cancer (CRC) Using a Computerized Food Frequency Questionnaire (FFQ). Journal of Clinical Oncology , 40, 66-66. https://doi.org/10.1200/jco.2022.40.4_suppl.066
Crowder, S.L., Jim, H.S.L., Hogue, S., Carson, T.L. and Byrd, D.A. (2023) Gut Microbiome and Cancer Implications: Potential Opportunities for Fermented Foods. Biochimica et Biophysica Acta ( BBA )— Reviews on Cancer , 1878, Article 188897. https://doi.org/10.1016/j.bbcan.2023.188897
Fillon, M. (2023) To Lower Cancer Risks, Study Shows That Food Choices Matter. CA : A Cancer Journal for Clinicians , 73, 549-551. https://doi.org/10.3322/caac.21816
Zhong, G., Zhu, Q., Gong, J., Cai, D., Hu, J., Dai, X., et al . (2022) Fried Food Consumption and the Risk of Pancreatic Cancer: A Large Prospective Multicenter Study. Frontiers in Nutrition , 9, Article 889303. https://doi.org/10.3389/fnut.2022.889303
Kazemi, A., Barati-Boldaji, R., Soltani, S., Mohammadipoor, N., Esmaeilinezhad, Z., Clark, C.C.T., et al . (2021) Intake of Various Food Groups and Risk of Breast Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Advances in Nutrition , 12, 809-849. https://doi.org/10.1093/advances/nmaa147
Minami, Y., Kanemura, S., Oikawa, T., Suzuki, S., Hasegawa, Y., Nishino, Y., et al . (2020) Associations of Japanese Food Intake with Survival of Stomach and Colorectal Cancer: A Prospective Patient Cohort Study. Cancer Science , 111, 2558-2569. https://doi.org/10.1111/cas.14459
Maukonen, M., Harald, K., Kaartinen, N.E., Tapanainen, H., Albanes, D., Eriksson, J., et al . (2023) Partial Substitution of Red or Processed Meat with Plant-Based Foods and the Risk of Type 2 Diabetes. Scientific Reports , 13, Article No. 5874. https://doi.org/10.1038/s41598-023-32859-z
Bevel, M.S., Tsai, M., Parham, A., Andrzejak, S.E., Jones, S. and Moore, J.X. (2023) Association of Food Deserts and Food Swamps with Obesity-Related Cancer Mortality in the Us. JAMA Oncology , 9, 909-916. https://doi.org/10.1001/jamaoncol.2023.0634
Regal, P., Fente, C., Cepeda, A. and Silva, E. (2021) Food and Omics: Unraveling the Role of Food in Breast Cancer Development. Current Opinion in Food Science , 39, 197-207. https://doi.org/10.1016/j.cofs.2021.03.008
Andersen, J.L.M., Frederiksen, K., Hansen, J., Kyrø, C., Overvad, K., Tjønneland, A., et al . (2023) Organic Food Consumption and the Incidence of Cancer in the Danish Diet, Cancer and Health Cohort. European Journal of Epidemiology , 38, 59-69. https://doi.org/10.1007/s10654-022-00951-9
Molfino, A., Emerenziani, S., Tonini, G., Santini, D., Gigante, A., Guarino, M.P.L., et al . (2023) Early Impairment of Food Intake in Patients Newly Diagnosed with Cancer. Frontiers in Nutrition , 9, Article 997813. https://doi.org/10.3389/fnut.2022.997813
Zhong, G., Wang, K., Peng, Y., Shivappa, N., Hébert, J.R., Wu, Y., et al . (2020) Dietary Inflammatory Index and Incidence of and Death from Primary Liver Cancer: A Prospective Study of 103,902 American Adults. International Journal of Cancer , 147, 1050-1058. https://doi.org/10.1002/ijc.32954
Kliemann, N., Al Nahas, A., Vamos, E.P., Touvier, M., Kesse-Guyot, E., Gunter, M.J., et al . (2022) Ultra-Processed Foods and Cancer Risk: From Global Food Systems to Individual Exposures and Mechanisms. British Journal of Cancer , 127, 14-20. https://doi.org/10.1038/s41416-022-01749-y
Isaksen, I.M. and Dankel, S.N. (2023) Ultra-Processed Food Consumption and Cancer Risk: A Systematic Review and Meta-Analysis. Clinical Nutrition , 42, 919-928. https://doi.org/10.1016/j.clnu.2023.03.018
Kliemann, N., Rauber, F., Bertazzi Levy, R., Viallon, V., Vamos, E.P., Cordova, R., et al . (2023) Food Processing and Cancer Risk in Europe: Results from the Prospective EPIC Cohort Study. The Lancet Planetary Health , 7, E219-E232. https://doi.org/10.1016/s2542-5196(23)00021-9
Lian, Y., Wang, G.-P., Chen, G.-Q., Chen, H.-N. and Zhang, G.-Y. (2023) Association between Ultra-Processed Foods and Risk of Cancer: A Systematic Review and Meta-Analysis. Frontiers in Nutrition , 10, Article 1175994. https://doi.org/10.3389/fnut.2023.1175994
Chang, K., Gunter, M.J., Rauber, F., Levy, R.B., Huybrechts, I., Kliemann, N., et al . (2023) Ultra-Processed Food Consumption, Cancer Risk and Cancer Mortality: A Large-Scale Prospective Analysis within the UK Biobank. eClinicalMedicine , 56, Article 101840. https://doi.org/10.1016/j.eclinm.2023.101840
Zhao, Y., Wang, Q., Chen, W., Li, J., Yi, J., Song, X., et al . (2024) Associations of Ultraprocessed Food Consumption with Mortality among Participants with a History of Cancer: A Prospective Cohort Analysis. The American Journal of Clinical Nutrition , 120, 471-480. https://doi.org/10.1016/j.ajcnut.2024.06.010
Xiang, P., Yan, W., Liu, D. and Ping, H. (2024) The Relationship between Ultra-Processed Foods Consumption and Urological Cancers Risk. Clinical Nutrition , 43, 1655-1657.
Pu, J.-Y., Xu, W., Zhu, Q., Sun, W.-P., Hu, J.-J., Cai, D., et al . (2023) Prediagnosis Ultra-Processed Food Consumption and Prognosis of Patients with Colorectal, Lung, Prostate, or Breast Cancer: A Large Prospective Multicenter Study. Frontiers in Nutrition , 10, Article 1258242. https://doi.org/10.3389/fnut.2023.1258242
Zhong, G.-C., Zhu, Q., Cai, D., Hu, J.-J., Dai, X., Gong, J.-P., et al . (2022) Ultra‐Processed Food Consumption and the Risk of Pancreatic Cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial. International Journal of Cancer , 152, 835-844. https://doi.org/10.1002/ijc.34290
Romaguera, D., Fernández-Barrés, S., Gracia-Lavedán, E., Vendrell, E., Azpiri, M., Ruiz-Moreno, E., et al . (2021) Consumption of Ultra-Processed Foods and Drinks and Colorectal, Breast, and Prostate Cancer. Clinical Nutrition , 40, 1537-1545.
Shu, L., Zhang, X.Y., Zhu, Q., Lv, X.L. and Si, C.J. (2023) Association between Ultra-Processed Food Consumption and Risk of Breast Cancer: A Systematic Review and Dose-Response Meta-Analysis of Observational Studies. Frontiers in Nutrition , 10, Article 1250361. https://doi.org/10.3389/fnut.2023.1250361
Huybrechts, I., Romieu, I., Kandpur, N., Katsikari, K., Torres-Mejia, G., Sanchez, G.I., et al . (2020) Ultra-Processed Food Consumption and Breast Cancer Risk. Proceedings of the Nutrition Society , 79, E182. https://doi.org/10.1017/s0029665120001305
Heath, A.K., Muller, D.C., van den Brandt, P.A., Critselis, E., Gunter, M., Vineis, P., et al . (2022) Diet‐Wide Association Study of 92 Foods and Nutrients and Lung Cancer Risk in the European Prospective Investigation into Cancer and Nutrition Study and the Netherlands Cohort Study. International Journal of Cancer , 151, 1935-1946. https://doi.org/10.1002/ijc.34211
Ferreri, C., Sansone, A., Chatgilialoglu, C., Ferreri, R., Amézaga, J., Burgos, M.C., et al . (2022) Critical Review on Fatty Acid-Based Food and Nutraceuticals as Supporting Therapy in Cancer. International Journal of Molecular Sciences , 23, Article 6030. https://doi.org/10.3390/ijms23116030
Alam, W., Ullah, H., Santarcangelo, C., Di Minno, A., Khan, H., Daglia, M., et al . (2021) Micronutrient Food Supplements in Patients with Gastro-Intestinal and Hepatic Cancers. International Journal of Molecular Sciences , 22, Article 8014. https://doi.org/10.3390/ijms22158014
Wen, L., Zhou, T., Jiang, Y., Chang, S.K. and Yang, B. (2021) Prenylated Flavonoids in Foods and Their Applications on Cancer Prevention. Critical Reviews in Food Science and Nutrition , 62, 5067-5080. https://doi.org/10.1080/10408398.2021.1881437
Deng, Z., Yang, Z. and Peng, J. (2021) Role of Bioactive Peptides Derived from Food Proteins in Programmed Cell Death to Treat Inflammatory Diseases and Cancer. Critical Reviews in Food Science and Nutrition , 63, 3664-3682. https://doi.org/10.1080/10408398.2021.1992606
Harvey, B.I., Youngblood, S.M. and Kleckner, A.S. (2023) Barriers and Facilitators to Adherence to a Mediterranean Diet Intervention during Chemotherapy Treatment: A Qualitative Analysis. Nutrition and Cancer , 75, 1349-1360. https://doi.org/10.1080/01635581.2023.2192891
Liu, A., Cohen, J. and Vittorio, O. (2019) Poor Dietary Polyphenol Intake in Childhood Cancer Patients. Nutrients , 11, Article 2835. https://doi.org/10.3390/nu11112835
Baisil, S., Shetty, V., Kundapur, R., Chandramohan, S. and Saxena, D. (2021) Dietary Risk with Other Risk Factors of Breast Cancer. Indian Journal of Community Medicine , 46, 396-400. https://doi.org/10.4103/ijcm.ijcm_227_20
Arafat, H.M., Omar, J., Shafii, N., Naser, I.A., Al Laham, N.A., Muhamad, R., et al . (2023) The Association between Breast Cancer and Consumption of Dairy Products: A Systematic Review. Annals of Medicine , 55, Article 2198256. https://doi.org/10.1080/07853890.2023.2198256
Herrán, O.F., Álvarez, D.C. and Quintero-Lesmes, D.C. (2019) Dietary Patterns and Breast Cancer in Colombia: An Ecological Study. International Health , 12, 317-324. https://doi.org/10.1093/inthealth/ihz085
Godoy, L.M.D., Pinheiro, M.A., Godinho-Mota, J.C.M., Vaz-Gonçalves, L., Schincaglia, R.M., Martins, K.A., et al . (2022) Diet Quality Index and Its Components Have Not Associated with the Development of Breast Cancer Risk Assessed by the Diet Quality Index: A Case-Control Study. Revista Brasileira de Epidemiologia , 25, e220027. https://doi.org/10.1590/1980-549720220027
Lima, M.T.M., Nunes, F.S.M., Custódio, I.D.D., Carvalho, K.P., Canto, P.P.L., Paiva, C.E., et al . (2022) Eating Earlier and More Frequently Is Associated with Better Diet Quality in Female Brazilian Breast Cancer Survivors Using Tamoxifen. Journal of the Academy of Nutrition and Dietetics , 122, 1688-1702. https://doi.org/10.1016/j.jand.2022.05.004
Jacobs, I., Taljaard-Krugell, C., Ricci, C., Vorster, H., Rinaldi, S., Cubasch, H., et al . (2019) Dietary Intake and Breast Cancer Risk in Black South African Women: The South African Breast Cancer Study. British Journal of Nutrition , 121, 591-600. https://doi.org/10.1017/s0007114518003744
Custódio, I.D.D., Franco, F.D.P., Marinho, E.D.C., Pereira, T.S.S., Lima, M.T.M., Molina, M.D.C.B., et al . (2019) Prospective Analysis of Food Consumption and Nutritional Status and the Impact on the Dietary Inflammatory Index in Women with Breast Cancer during Chemotherapy. Nutrients , 11, Article 2610. https://doi.org/10.3390/nu11112610
Sohouli, M.H., Buckland, G., Clark, C.C.T., Santos, H.O., Athayde, F.L., Sanati, V., et al . (2023) The Relationship between Diet Quality Indices and Odds of Breast Cancer in Women: A Case–control Study. BMC Women ’ s Health , 23, Article No. 90. https://doi.org/10.1186/s12905-023-02242-1
Salamat, F., Semnani, S., Honarvar, M.R., Fazel, A. and Roshandel, G. (2020) 10-Year Trends in Dietary Intakes in the High-and Low-Risk Areas for Esophageal Cancer: A Population-Based Ecological Study in Northern Iran. Middle East Journal of Digestive Diseases , 12, 89-98. https://doi.org/10.34172/mejdd.2020.167
Dalmartello, M., Vermunt, J., Serraino, D., Garavello, W., Negri, E., Levi, F., et al . (2020) Dietary Patterns and Oesophageal Cancer: A Multi-Country Latent Class Analysis. Journal of Epidemiology and Community Health , 75, 567-573.
Peres, S.V., Silva, D.R.M., Coimbra, F.J.F., Fagundes, M.A., Auzier, J.J.N., Pelosof, A.G., et al . (2022) Consumption of Processed and Ultra-Processed Foods by Patients with Stomach Adenocarcinoma: A Multicentric Case–Control Study in the Amazon and Southeast Regions of Brazil. Cancer Causes & Control , 33, 889-898. https://doi.org/10.1007/s10552-022-01567-w
Wang, L., Du, M., Wang, K., Khandpur, N., Rossato, S.L., Drouin-Chartier, J., et al . (2022) Association of Ultra-Processed Food Consumption with Colorectal Cancer Risk among Men and Women: Results from Three Prospective US Cohort Studies. BMJ , 378, e068921. https://doi.org/10.1136/bmj-2021-068921
Liu, W., Xu, J.M., Zhang, Y.X., Lu, H.J. and Xia, H.O. (2021) The Relationship between Food Consumption and Bowel Symptoms among Patients with Rectal Cancer after Sphincter-Saving Surgery. Frontiers in Medicine , 8, Article 642574. https://doi.org/10.3389/fmed.2021.642574
de Oliveira Pedron, É.L., de Cássia de Aquino, R. and Borin da Silva, C. (2019) Impact of the Antifermentative Diet during Radiotherapy for Prostate Cancer in Elderly, SÃO Paulo, Brazil. Supportive Care in Cancer , 28, 2969-2975. https://doi.org/10.1007/s00520-019-05187-0
Shin, J., Millstine, D., Ruddy, B., Wallace, M. and Fields, H. (2019) Effect of Plant-And Animal-Based Foods on Prostate Cancer Risk. Journal of Osteopathic Medicine , 119, 736-746. https://doi.org/10.7556/jaoa.2019.123
Di Maso, M., Turati, F., Bosetti, C., Montella, M., Libra, M., Negri, E., et al . (2019) Food Consumption, Meat Cooking Methods and Diet Diversity and the Risk of Bladder Cancer. Cancer Epidemiology , 63, Article 101595. https://doi.org/10.1016/j.canep.2019.101595
Butler, C., Lee, Y.A., Li, S., Li, Q., Chen, C., Hsu, W., et al . (2017) Diet and the Risk of Head-and-Neck Cancer among Never-Smokers and Smokers in a Chinese Population. Cancer Epidemiology , 46, 20-26. https://doi.org/10.1016/j.canep.2016.10.014
Kwon, Y., Lee, H., Kang, S. and Lee, J. (2024) Association between Consumption of Iodine-Rich Foods and Thyroid Cancer Prevalence: Findings from a Large Population-Based Study. Nutrients , 16, Article 1041. https://doi.org/10.3390/nu16071041
Katta, R. and Brown, D.N. (2015) Diet and Skin Cancer: The Potential Role of Dietary Antioxidants in Nonmelanoma Skin Cancer Prevention. Journal of Skin Cancer , 2015, Article ID: 893149. https://doi.org/10.1155/2015/893149
Meneses-Urrea, L.A., Vaquero-Abellán, M., Villegas Arenas, D., Benachi Sandoval, N., Hernández-Carrillo, M. and Molina-Recio, G. (2023) Association between Cervical Cancer and Dietary Patterns in Colombia. Nutrients , 15, Article 4889. https://doi.org/10.3390/nu15234889
Goncalves, M.D. and Maddocks, O.D. (2021) Engineered Diets to Improve Cancer Outcomes. Current Opinion in Biotechnology , 70, 29-35. https://doi.org/10.1016/j.copbio.2020.10.007
Schiessel, D.L., Orrutéa, A.K.G., Tramontt, C., Cavagnari, M.A.V., Novello, D. and Macedo, D.S. (2022) Clinical and Nutritional Characteristics on Overall Survival Impact in Patients with Gastrointestinal Cancer. Clinical Nutrition ESPEN , 48, 336-341. https://doi.org/10.1016/j.clnesp.2022.01.021
Armenta-Guirado, B.I., Mérida-Ortega, Á., López-Carrillo, L. and Denova-Gutiérrez, E. (2024) Diet Quality Indices Are Associated with Breast Cancer by Molecular Subtypes in Mexican Women. European Journal of Nutrition , 63, 3223-3233. https://doi.org/10.1007/s00394-024-03502-y
Sohouli, M.H., Hadizadeh, M., Mardali, F., Sanati, V., da Silva Magalhães, E.I. and Zarrati, M. (2022) Association between Novel Dietary and Lifestyle Inflammation Indices with Risk of Breast Cancer (BrCa): A Case-Control Study. Nutrition Journal , 21, Article No. 14. https://doi.org/10.1186/s12937-022-00766-0