13^th World Congress on Food Chemistry and Food Microbiology May 29-30, 2020 Istanbul, Turkey

Diet and Cancer

Track 4: Diet and Cancer

Dietary factors recognized as having a significant effect on the risk of cancers with different dietary elements both increasing and reducing risk. Diet and obesity are most related to up to 30-35% of cancer deaths, whereas physical inactivity appears to be related to 7% of the risk of cancer occurrence. A review in 2011 suggested that total caloric intake influences cancer incidence and possibly progression.

Many dietary recommendations have been proposed to overcome the risk of cancer; few have significant supporting scientific evidence. Obesity and alcohol intake has been correlated with the incidence and progression of some cancers. Reducing consumption of beverages sweetened with sugar is recommended as a measure to address obesity. Diet with fewer fruits and vegetables and high in red meat has been implicated but not confirmed and the effect may be less for well-nourished people who maintain a healthy weight.

Some specific foods are linked to specific cancers. Studies have linked eating red or processed meat to an increased risk of breast cancer, colon cancer, prostate cancer, and pancreatic cancer, which may be partially explained by the presence of carcinogens in foods cooked at high temperatures.

The differences in dietary practices may partly explain differences in cancer incidence in different countries. For example, Japan is more prone to stomach cancer due to high salt in their diet whereas United states commonly affected by Colon Cancer

• Red meat- Pancreatic Cancer, Breast Cancer
• Betel Nut- Oral Cancer
• Aflatoxin B1(Pea nuts, Cotton seed meal, Corn, Grain)- Liver Cancer
• Effects Circulatory System- Heart Attack

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