nutrition and cancer prevention

Nutrition and Cancer Prevention

PRESENTED BY JAMES SMETANIUK, RD, CDE

REGISTERED DIETITIANALLAN BLAIR CANCER CENTRE

• CANCER PREVENTION BASICS• WHAT CAN WE CONTROL• WHAT ROLE DOES FOOD PLAY

IN PREVENTION• NUTRITION AFTER DIAGNOSIS

Quick Look

Cancer Prevention

About 1/3 of all cancers can be prevented by lifestyle choices There is no one food to eat There is no one exercise to do

It’s overall lifestyle choices

Cancer Prevention

Diet

Weight

PhysicalActivity

Cancer Prevention

Adapted from the American Institutefor Cancer Reasearch

Recommendations for Cancer Prevention

Do not smoke or chew tobaccoBe sun smart

Be as lean as possible 30 mins physical activity everyday.

Recommendations for Cancer Prevention

Avoid sugary drinks and energy dense foods.Eat a variety of vegetables, fruits, whole

grains and legumesLimit red meats and avoid processed meats

Recommendations for Cancer Prevention

Recommendations for Cancer Prevention

Limit alcohol 2 drinks/day for men, 1 drink/day for

womenLimit salt and processed foods

Don’t use supplements to protect against cancer

Breastfeed exclusively to 6 monthsAfter treatment, same guidelines apply to

cancer survivors.

Recommendations for Cancer Prevention

Foods Can Fight Cancer….

Directly Individual vitamins, minerals and phytochemicals have

anti-cancer effects Synergy of compounds in overall diet that have the

biggest protective effectIndirectly

Excess body fat increases the risk of seven cancers Vegetables and fruits are low in calories Whole grain and beans are rich in fibre and moderate in

caloriesFill 2/3 of you plate with vegetables, fruits,

whole grains and beans

Cancer Prevention and Diet

ADD Cancer protective foods

SUBTRACT foods that increase risk

REPLACE large portions of calorie dense foods

Phytochemicals – the Cancer Fighters in our Foods

Phytochemicals – naturally occurring plant chemicals

Provide colour, flavour, odourInfluence chemical processes in the bodyThousands have been identified

Phytochemicals can….

Stimulate immune systemBlock carcinogensReduce inflammationPrevent DNA damage and help repairReduce oxidative cell damageSlow the growth of cancer cellsTrigger death of damaged cellsRegulate hormones

Phytochemical Plant Source Possible benefits

Carotenoids(beta-carotene, lycopene, lutein, zeaxanthin)

Red, orange and green fruits and vegetables

May inhibit cancer cell growth, improve immune response and work as antioxidants

Flavonoids (anthocyanins and quercetin)

Apples, citrus, onions, soybeans, coffee, tea

May inhibit inflammation and tumor growth, aid immunity and boost detoxifying enzyme production

Indoles and Glucosinolates (sulforaphane)

Cruciferous vegetables May induce detox of carcinogens, limit cancer-related hormone production, block carcinogens, prevent tumor growth

Inositol (phytic acid) Bran from corn, oats, rice, rye and wheat, nuts, soybeans

May slow cell growth and work as antioxidant

Isoflavones (daidzein and genistein)

Soybeans and soy products May inhibit tumor growth, cancer related hormone production and work as an antioxidant

Isothiocyanates Cruciferous vegetables May detox carcinogens, block tumor growth and work as antioxidants

Polyphenols (ellagic acid and resveratrol)

Green tea, grapes, wine, berries, citrus fruit, apples, whole grains and peanuts

May prevent cancer formation, prevent inflammation and work as an antioxidant

Terpenes (perilly alcohol, limonene, carnosol)

Cherries, citrus fruit peel, rosemary

May protect cells from becoming cancerous, slow cell growth, strength immune system, fight viruses, antioxidant

Foods that Fight

ApplesBlueberriesBroccoli and cruciferous vegCherriesCoffeeCranberriesFlaxseedGrapefruitLegumes (dry beans, peas, lentils)

Foods that Fight

SoySquash (winter)WalnutsWhole grainsBerriesDark leafy greensGarlicGrapes and grape juiceGreen TeaTomatoes

Foods that Fight

Herbs, Spices and Tea Turmeric Ginger Saffron Tea

What Does it Mean?

Eat a variety of vegetables and fruits, whole grains and beans

Brightly coloured and strongly flavoured vegetables and fruits are best source of phytochemicals

STICK TO FOOD SOURCES

WHY IS IT IMPORTANT?

Nutrition After Diagnosis

Incidence of Malnutrition

Up to 80% of cancer patients experience malnutrition during their illness

Why?Increase in energy expenditureChanges in carbohydrate, protein

and lipid metabolismDecreased intake due to

treatment side effects

Effects of Malnutrition

treatment complications and delays

hospitalizations

response to treatment quality of life survival rates

Benefits of Eating Well

Improve immune function to help fight infections

Promote healing and recovery after treatment

Prevent muscle wasting and maintain strength

Provide energy to combat fatigue

Nutrition Goals During Treatment

Maintain or improve nutritional status

Maintain or increase current weight

Manage symptoms related to cancer and/or treatment

Nutrition Recommendations

Most Common Side Effects

Decreased appetiteWeight lossDry mouthSore mouth and throatTaste changesNausea/vomitingDiarrheaConstipationFatigue

QUESTIONS?

References

American Institute for Cancer Research: Cancer Prevention – Putting it Togetherhttp://www.aicr.org/reduce-your-cancer-risk/cancer-prevention/American Institute for Cancer Research: Diet – What We Eathttp://www.aicr.org/reduce-your-cancer-risk/diet/Canadian Cancer Society: Nutrition and Fitnesshttp://www.cancer.ca/en/prevention-and-screening/live-well/nutrition-and-fitness/?region=skLaMantia, J.(2012). The Essentials Cancer Treatment Nutrition Guide and Cookbook. Toronto: Robert Rose.