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E-grāmata: Nutrition and Cancer Prevention: From Molecular Mechanisms to Dietary Recommendations

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Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption of red and processed meat, ethanol, sugar and saturated fatty acids are associated with increased cancer risk. On the other hand, consumption of micronutrients such as vitamin D, selenium, zinc, folate and bioactive compounds from fruits and vegetables is associated with decreased risk.
Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention. It covers both nutritional influences on all cancers plus specific chapters on the commonly occurring cancers. Nutritional genomics-based studies show that some dietary components modulate carcinogenesis through complex cellular and molecular mechanisms. A better understanding of these different cellular and molecular mechanisms is needed to establish efficient dietary interventions for cancer prevention. This book will provide such an understanding, serving as an important book for all those working in nutritional health, food science and cancer research.

Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption of red and processed meat, ethanol, sugar and saturated fatty acids are associated with increased cancer risk. On the other hand, consumption of micronutrients such as vitamin D, selenium, zinc, folate and bioactive compounds from fruits and vegetables is associated with decreased risk.
Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention. It covers both nutritional influences on different cancers plus specific chapters on the commonly occurring cancers. Nutritional genomics-based studies show that some dietary components modulate carcinogenesis through complex cellular and molecular mechanisms. A better understanding of these different cellular and molecular mechanisms is needed to establish efficient dietary recommendations for cancer prevention. This book will provide such an understanding, serving as an important book for all those working in nutritional health, food science and cancer research. Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention. It covers both nutritional influences on different cancers plus specific chapters on the commonly occurring cancers. Nutritional genomics-based studies show that some dietary components modulate carcinogenesis through complex cellular and molecular mechanisms. A better understanding of these different mechanisms is needed to establish more efficient dietary recommendations for cancer prevention. This book will provide such an understanding, serving as an important book for all those working in nutritional health, food science and cancer research.

Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention for all those working in nutritional health, food science and cancer research.
Preface xv
Chapter 1 Introduction to Diet, Nutrition and Cancer
1(12)
T. P. Ong
F. S. Moreno
Section 1 Dietary Components and Patterns
Chapter 2 Bioactive Compounds from Fruits and Vegetables and Cancer Prevention
13(1)
R. Heidor
M. L. P. Miranda
T. P. Ong
F. S. Moreno
2.1 Introduction
13(1)
2.2 Diet, Nutrition and Cancer
14(1)
2.3 Food Components
15(7)
2.3.1 Nutrients
15(1)
2.3.2 Extra-nutritional Components that Increase Cancer Risk
15(1)
2.3.3 Extra-nutritional Components that Decrease Cancer Risk: BFCs
16(6)
2.4 Conclusion
22(5)
Chapter 3 Vitamin D in Obesity and Cancer Prevention
27(1)
H. Boughanem
B. Bandera-Merchan
M. Macias-Gonzalez
3.1 Background on Nutritional/Physiological Roles of Vitamin D
27(2)
3.2 Brief Historical Aspects on the Association of Vitamin D in Obesity and Cancer
29(2)
3.2.1 Vitamin D and Obesity
29(1)
3.2.2 Vitamin D and Cancer
29(2)
3.3 Cancer Preventive Actions of Vitamin D: Evidence from Epidemiological and Intervention Studies
31(2)
3.4 Impact of VDR Polymorphisms on Cancer Risk
33(3)
3.5 Potential Cellular and Molecular Mechanisms of Vitamin D
36(4)
3.5.1 Inhibition of Cell Proliferation
36(1)
3.5.2 Apoptosis
37(1)
3.5.3 Cell Differentiation
38(1)
3.5.4 Interaction of the Vitamin D System with Epigenetic Processes
38(2)
3.6 Final Considerations
40(10)
Chapter 4 Selenium and Cancer Prevention
50(1)
J. L. S. Donadio
M. M. Rogero
T. P. Ong
4.1 Introduction
50(1)
4.2 Selenium Biology
51(3)
4.2.1 Metabolism, Synthesis and Functions of Selenoproteins
51(2)
4.2.2 Nutritional Recommendations
53(1)
4.2.3 Food Sources
53(1)
4.2.4 Biomarkers of Se Status
53(1)
4.3 Epidemiological Evidence Linking Se and Cancer Prevention
54(5)
4.4 Challenges in Interpreting Findings from Clinical Trials: The Role of Genetics
59(8)
4.4.1 Breast Cancer
59(4)
4.4.2 Prostate Cancer
63(3)
4.4.3 Colorectal Cancer
66(1)
4.5 Proposed Mechanisms of Action by Se
67(3)
4.6 Perspectives: Epigenetics
70(1)
4.7 Conclusions
70(6)
Chapter 5 Zinc and Cancer Prevention
76(1)
G. R. Romualdo
F. R. M. da Silva
J. R. Zapaterini
M. B. Tablas
L. F. Barbisan
5.1 Zinc Intake: Recommendations, Deficiency, and Supplementation
76(2)
5.2 Main Biological Roles of Zinc
78(3)
5.2.1 Structural Role
78(2)
5.2.2 Catalytic Role
80(1)
5.2.3 Regulatory Role
80(1)
5.3 The Roles of Zinc in Mammary Carcinogenesis
81(4)
5.3.1 Clinical Findings
82(1)
5.3.2 Experimental Findings
82(3)
5.4 The Roles of Zn in Upper Digestive Tract Carcinogenesis
85(3)
5.4.1 Clinical Findings
85(1)
5.4.2 Experimental Findings
86(2)
5.5 The Roles of Zinc in Hepatocarcinogenesis
88(3)
5.5.1 Clinical Findings
89(1)
5.5.2 Experimental Findings
89(2)
5.6 Conclusion and Future Perspectives
91(6)
Acknowledgments
91(6)
Chapter 6 Red and Processed Meat Consumption and Cancer Risk
97(1)
B. M. Rossi
F. O. Ferreira
T. N. Toporcov
6.1 Introduction
97(1)
6.2 Epidemiological Studies
98(2)
6.3 Mechanisms of Association between Meat Consumption and Carcinogenesis
100(1)
6.3.1 Heme Iron, Oxidative Stress and Carcinogenesis
100(1)
6.3.2 Heme Iron, N-Nitroso Compounds (NOCs) and Carcinogenesis
101(1)
6.3.3 Heterocyclic Amines (HCAs), Polycyclic Aromatic Hydrocarbons (PAHs) and Carcinogenesis
102(1)
6.3.4 Saturated Fat and Carcinogenesis
103(1)
6.3.5 Conclusion
104(4)
Chapter 7 Alcohol Intake and Cancer Risk
108(1)
G. R. Romualdo
M. Vinken
B. Cogliati
7.1 Introduction
108(2)
7.2 Alcohol and Oroesophageal Cancers
110(3)
7.3 Alcohol and Colorectal Cancer
113(3)
7.4 Alcohol and Hepatobiliary Cancers
116(2)
7.5 Alcohol and Pancreatic Cancer
118(1)
7.6 Alcohol and Gastric Cancer
119(1)
7.7 Conclusions
119(9)
Acknowledgments
120(8)
Chapter 8 Fatty Acids and Cancer Risk
128(1)
G. Ravacci J. R. Santos
D. L. Waitzberg
8.1 Introduction
128(1)
8.2 Cancer Lipid Metabolism
129(1)
8.2.1 De Novo FA Synthesis
130(2)
8.2.2 Deregulation of FASN in Cancer Cells
132(1)
8.2.3 Is Deregulation of FASN an Early Event of Carcinogenesis?
133(1)
8.2.4 FA Uptake
134(1)
8.2.5 Lipid Peroxidation and Eicosanoid Synthesis
135(1)
8.2.6 Lipid Rafts in Cancer Cells
136(1)
8.2.7 Whole-body Lipid Metabolism and Cancer
137(2)
8.3 Conclusion
139(8)
Chapter 9 Obesity and Cancer Risk
147(1)
N. Pinheiro-Castro
L.B.A. R. Silva
T. P. Ong
9.1 Introduction
147(2)
9.2 Mechanisms Linking Obesity and Cancer
149(1)
9.2.1 Excessive Adipose Tissue
149(1)
9.2.2 Obesity-related Metabolism and Cancer
150(3)
9.2.3 Dysbiosis
153(1)
9.3 Obesity and Cancer Prevention
154(1)
9.4 Conclusions
154(6)
Acknowledgments
155(5)
Chapter 10 Dietary Patterns and Cancer Risk
160(1)
D. M. Marchioni
10.1 Introduction
160(1)
10.2 Dietary Patterns
161(1)
10.3 A Priori Dietary Patterns and Cancer Risk
162(2)
10.4 A Posteriori Dietary Patterns and Cancer Risk
164(1)
10.5 Conclusion
165(6)
Section 2 Cellular and Molecular Mechanisms
Chapter 11 Nutritional Genomics and Cancer Prevention
171(1)
T. P. Ong
G. F. L. Pascoal
G. M. Novaes
F. M. Lajolo
N.M.A. Hassimotto
11.1 Introduction
171(2)
11.2 Nutrigenomics Perspectives on Polyphenols and Cancer Prevention
173(1)
11.3 Metabolomics Perspectives on Polyphenols and Cancer Prevention
173(1)
11.3.1 The Food Polyphenols Metabolome
174(1)
11.3.2 Metabolomics Platforms To Analyze Polyphenol Intake and Effects
175(1)
11.3.3 Bioavailability of Dietary Polyphenols
175(2)
11.3.4 Biomarkers of Polyphenol Intake
177(1)
11.3.5 Biomarkers of Polyphenol Biological Effects
177(1)
11.3.6 Integration of Metabolomics with Other Omics in a Systems Biology Perspective for Comprehensive Polyphenolic Compound Health Effects Elucidation
178(1)
11.4 Conclusions
179(4)
Acknowledgements
179(4)
Chapter 12 Nutrition, Epigenetics and Cancer Prevention
183(1)
A. de Conti
I. P. Pogribny
S. A. Ross
12.1 Introduction
183(1)
12.2 Epigenetic Mechanisms in Normal Cells
184(1)
12.3 Epigenetics and Cancer
185(1)
12.4 Effects of Nutrients and BFCs on Epigenetic Mechanisms and Cancer Prevention
185(1)
12.4.1 Direct Effects of Nutrients and BFCs on Epigenetic Mechanisms and Cancer Prevention
186(5)
12.4.2 Indirect Effects of Nutrients on Epigenetic Mechanisms and Cancer Prevention
191(3)
12.5 Final Remarks Disclaimer
194(13)
Chapter 13 Maternal and Paternal Nutrition and Developmental Origins of Breast Cancer
207(1)
L. B. A. R. Silva
R. S. da Cniz
C. C. Fontelles
F. O. Andrade
L. Hilakivi-Clarke
S. deAssis
T. P. Ong
13.1 Developmental Origins of Breast Cancer
207(2)
13.2 Mothers' Exposure during Gestation and Lactation and Breast Cancer Risk in Daughters
209(1)
13.2.1 Epidemiological Evidence
209(1)
13.2.2 Experimental Evidence
210(10)
13.2.3 Epigenetic Deregulation and Maternal Breast Cancer Programming
220(1)
13.2.4 Mammary Stem Cells and Maternal Breast Cancer Programming
221(1)
13.3 Fathers' Exposures during Preconception and Breast Cancer Risk in Daughters
222(2)
13.3.1 Ancestral Paternal Environmental Exposures and Breast Cancer Development in Daughters
222(1)
13.3.2 Environmentally Induced Transmission of Breast Cancer Risk through the Male Germline: Possible Mechanisms
223(1)
13.4 Conclusions
224(6)
Acknowledgments
225(5)
Chapter 14 Eating Habits and Their Impact on Aging and Cancer
230(1)
F. Marongiu
M. Serra
E. Laconi
14.1 Introduction: In Search of the Best Diet
230(1)
14.2 Caloric Restriction (CR)
231(1)
14.2.1 CR in Non-human Primates
232(1)
14.2.2 CR in Humans
233(1)
14.2.3 Anti-cancer Effects of CR
234(1)
14.2.4 Mechanisms of Action of CR
235(7)
14.2.5 CR Mimetics
242(2)
14.3 Time-restricted Feeding (TRF)
244(4)
14.3.1 Feeding and the Circadian Clock
246(2)
14.4 Biological Mechanisms Linking Aging and Cancer
248(4)
14.4.1 Time-dependent Accumulation of Mutagenic Events
248(1)
14.4.2 Decline of Immune Surveillance
249(1)
14.4.3 Inflammaging
250(1)
14.4.4 The Age-associated, Neoplastic-prone Tissue Landscape
250(2)
14.5 Caloric Restriction Delays the Onset of the Age-associated, Neoplastic-prone Tissue Landscape
252(1)
14.6 Concluding Remarks
252(9)
Chapter 15 Nutrition, the Gastrointestinal Microbiota and Cancer Prevention
261(1)
R. G. Lopes
S.B.R. do Prado
J. P. Fabi
15.1 The Microbiota and the Human Body
261(1)
15.1.1 The Gut Microbiota and the Immune System
262(2)
15.2 Gastrointestinal Microbiota and Carcinogenesis
264(3)
15.2.1 The Relationship between Oral and Esophageal Microbiota and Cancer
264(1)
15.2.2 Gastric Microbiota and Cancer
265(1)
15.2.3 Duodenum, Jejunum and Ileum Microbiota and Cancer Tissue Biopsies
265(1)
15.2.4 Colorectal Microbiota and Cancer
266(1)
15.2.5 Anus
267(1)
15.3 Metabolic Components of Intestinal Microbiota and Carcinogenesis
267(5)
15.3.1 The Role of Bacterial Metabolism in CRC
267(5)
15.4 Biological Transformations of Diet-related Components and Cancer
272(5)
15.4.1 Food Fibers: The Short-chain Fatty Acids Case
272(1)
15.4.2 Food Lipids: The Secondary Bile Acids Case
273(2)
15.4.3 Protein Fermentation: Hydrogen Sulfide, Phenols, Ammonia, Polyamines and N-Nitroso compounds (NOCs)
275(1)
15.4.4 Trimethylamine N-Oxide (TMAO)
276(1)
15.5 Concluding Remarks
277(17)
Chapter 16 Nutrition, (Cancer-)Stem Cells and Cancer Prevention
294(1)
F. L. Mahn
S. Franck
C. Czauderna
J. U. Marquarat
16.1 Introduction
294(1)
16.2 Cancer Stem Cells
295(1)
16.2.1 The Hierarchical Model of Tumor Evolution
295(1)
16.2.2 Cellular Origin and Identification of Cancer Stem Cells
296(2)
16.2.3 Regulation and Maintenance of Cancer Stem Cells
298(1)
16.3 Nutritional Impact on Cancer Stem Cell Signaling-Pathways
299(8)
16.3.1 Wnt Signaling Pathway
301(2)
16.3.2 Hedgehog Signaling Pathway
303(1)
16.3.3 Notch Signaling Pathway
304(1)
16.3.4 Other Targets for Bioactive Compounds in CSC Signaling and Biology
305(2)
16.4 Limitations and Perspectives
307(12)
Acknowledgments
310(9)
Section 3 Cancer Types
Chapter 17 Nutrition and Colorectal Cancer Prevention
319(1)
I. T. Johnson
17.1 Introduction
319(1)
17.2 The Cellular Origins of Colorectal Cancer
320(1)
17.3 Carbohydrates and Dietary Fibre
321(1)
17.3.1 Total Carbohydrate Intake
321(1)
17.3.2 The Absorption and Metabolism of Carbohydrate
322(1)
17.3.3 Dietary Fibre Intake
323(1)
17.3.4 Wholegrain Cereals
324(1)
17.4 Fruits and Vegetables
325(2)
17.4.1 Brassica Vegetables and Isothiocyanates
326(1)
17.5 Dietary Fat, Meat and Meat Products
327(3)
17.5.1 Fats and Fatty Acids
327(2)
17.5.2 Meat and Meat Products
329(1)
17.5.3 Does Vegetarianism Protect against CRC?
329(1)
17.6 Overweight, Obesity and Metabolic Status
330(1)
17.7 The Vulnerable Mucosa, Nutrition, and the Challenge for Future Research
331(8)
Chapter 18 Nutrition and Liver Cancer Prevention
339(1)
R. Heidor J. M. Affonso
T. P. Ong
F. S. Moreno
18.1 Liver Cancer
339(1)
18.2 Hepatocarcinogenesis: Genetics
340(1)
18.3 Hepatocarcinogenesis: Epigenetics
341(1)
18.4 Diet and Liver Cancer
341(1)
18.4.1 Co-3 Polyunsaturated Fatty Acids (PUFAs)
342(1)
18.4.2 Coffee
342(1)
18.4.3 Diets Based on Whole Grains, Fruits and Vegetables
342(1)
18.5 Prevention of Liver Cancer: The Role of Chemoprevention
343(8)
18.5.1 Synthetic Compounds
343(1)
18.5.2 BFCs
344(7)
18.6 Final Considerations
351(17)
Chapter 19 Nutrition and Breast Cancer Prevention
368(1)
F. O. Andrade
L. Hilakivi-Clarke
19.1 Introduction
368(2)
19.2 Dietary Fats
370(3)
19.2.1 Dietary Fats and Breast Cancer Outcome
372(1)
19.3 Fruits and Vegetables
373(1)
19.3.1 Fruits and Vegetables and Breast Cancer Outcome
374(1)
19.4 Carotenoids
374(2)
19.4.1 Carotenoids and Breast Cancer Outcome
375(1)
19.5 Soy Foods
376(2)
19.5.1 Soy Foods and Breast Cancer Outcome
377(1)
19.6 Calcium and Vitamin D
378(2)
19.6.1 VitD and Breast Cancer Outcome
378(2)
19.7 Conclusions
380(12)
Chapter 20 Nutrition and Prostate Cancer Prevention
392(1)
L. A. Justulin Jr
S.A.A. dos Santos
D. C. Damasceno
W. R. Scarano
S. L. Felisbino
20.1 General Aspects of Prostate Cancer (PCa)
392(2)
20.1.1 Genetic Factors
393(1)
20.1.2 Ethnicity
393(1)
20.1.3 Aging
394(1)
20.2 Dietary Compounds that Increase PCa Risk
394(2)
20.2.1 High Energy Intake
395(1)
20.2.2 Heterocyclic Aromatic Amines
395(1)
20.2.3 High-fat Diet
395(1)
20.2.4 High Carbohydrate Intake
396(1)
20.2.5 Calcium Intake
396(1)
20.3 Dietary Compounds that Reduce PCa Risk
396(2)
20.3.1 Isoflavones
397(1)
20.3.2 Resveratrol
397(1)
20.3.3 Lycopenes
398(1)
20.3.4 Cruciferous Vegetables
398(1)
20.3.5 Green Tea
398(1)
20.3.6 Vitamins
398(1)
20.4 Environmental Chemical Contaminants and PCa Risk
398(1)
20.4.1 Arsenic
399(1)
20.4.2 Polychlorinated Biphenyls (PCBs)
399(1)
20.5 Lifestyle and PCa Risk
399(4)
20.5.1 Obesity
400(1)
20.5.2 Diabetes Mellitus (DM)
400(2)
20.5.3 Physical Exercise
402(1)
20.6 Nutrition and Epigenetic Markers
403(1)
20.7 Fetal Origins of PCa
403(1)
20.8 Concluding Remarks and Future Perspectives
404(9)
Acknowledgments
404(9)
Subject Index 413
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