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Diet-associated cancers

Mouth & pharynx Nasopharynx Gastro-intestinal Larynx Lung Breast. Endometrium Ovary Prostate Bladder Kidney Cervix. Diet-associated cancers. Proportion of Cancer probably attributable to diet. Developed countries 35% Developing countries 20% The World 25%. Overnutrition

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Diet-associated cancers

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  1. Mouth & pharynx Nasopharynx Gastro-intestinal Larynx Lung Breast Endometrium Ovary Prostate Bladder Kidney Cervix Diet-associated cancers

  2. Proportion of Cancer probably attributable to diet Developed countries 35% Developing countries 20% The World 25%

  3. Overnutrition Excess caloric intake, i.e. Obesity Postmenopausal Breast cancer Endometrium cancer Kidney cancer Adenocarcinoma of the esophagus Dietary Factors that increase the risk of cancer

  4. Overnutrition Excess animal (saturated) fat Colon cancer Postmenopausal Breast cancer Advanced prostate cancer Ovary cancer Dietary Factors that probably increase the risk of cancer

  5. Very hot beverages Food contamination with Aflatoxin Esophagus cancer Liver cancer Dietary Factors that increase the risk of cancer

  6. Food preservation Nitrite/nitrate Lack of refrigeration Putrification (Cantonese salted fish) Stomach cancer Stomach cancer Nasopharynx cancer Dietary Factors that increase the risk of cancer

  7. Alcohol Mouth cancer Pharynx cancer Larynx cancer Esophagus cancer Liver cancer Breast cancer Colon cancer Dietary Factors that increase the risk of cancer

  8. Deficiencies in: Iodine Micronutrients Thyroid cancer Esophagus cancer Dietary Factors that increase the risk of cancer

  9. Foods Red (processed) meat Colon cancer Dietary Factors that increase the risk of cancer

  10. Fruits and vegetables Mouth cancer Pharynx cancer Esophagus cancer Stomach cancer Colorectum cancer Pancreas cancer Lung cancer Ovary cancer Bladder cancer Dietary Factors that probably reduce the risk of cancer

  11. Fruits and vegetables: Larynx cancer Liver cancer Breast cancer Cervix cancer Endometrium cancer Prostate cancer Thyroid cancer Kidney cancer Dietary Factors that possibly reduce the risk of cancer

  12. Dietary fibre Foods Chicken and fish, rather than red meat Colon cancer Stomach cancer Breast cancer Colorectum cancer Breast cancer Ovary cancer Prostate cancer Dietary Factors that probably reduce the risk of cancer

  13. Vitamin C Vitamin E Omega 3 fatty acids Esophagus cancer Stomach cancer Prostate cancer Breast cancer Dietary Factors that probably reduce the risk of cancer

  14. Physical activity Colon cancer Breast cancer ? Endometrial cancer ? Prostate cancer Factors that reduce the risk of cancer

  15. Lycopene Soy products Plant phytoestrogens Prostate cancer Stomach cancer Breast cancer Breast cancer Dietary Factors that possibly reduce the risk of cancer

  16. Betacarotene supplements Vitamin A Selenium Lung cancer All cancers Prostate cancer Dietary Factors that do not reduce the risk of cancer

  17. Dietary recommendations(WCRF/AICR, 2007) BODY FATNESS Be as lean as possible within the normal range of body weight

  18. Dietary recommendations(WCRF/AICR, 2007) PHYSICAL ACTIVITY Be physically active as part of everyday life

  19. Dietary recommendations(WCRF/AICR, 2007) Limit consumption of Energy-dense foods Avoid sugary drinks

  20. Dietary recommendations(WCRF/AICR, 2007) PLANT FOODS Eat mostly foods of plant origin

  21. Dietary recommendations(WCRF/AICR, 2007) ANIMAL FOODS Limit intake of red meat Avoid processed meat

  22. Dietary recommendations(WCRF/AICR, 2007) ALCOHOLIC DRINKS Limit alcoholic drinks

  23. Dietary recommendations(WCRF/AICR, 2007) Limit consumption of salt Avoid mouldy cereals (grains) or pulses (legumes)

  24. Dietary recommendations(WCRF/AICR, 2007) DIETARY SUPPLEMENTS Aim to meet nutritional needs through diet alone

  25. Dietary recommendations(WCRF/AICR, 2007) BREASTFEEDING Mothers to breastfeed, children to be breastfed

  26. Strategies for Dietary Modification • Public education • Food modification by industry • Government intervention • Agricultural practices • Animal husbandry • Food fortification • Food subsidies/taxation

  27. Prevention module (WHO, 2007) In low and middle income countries, the consumption of traditional micronutrient-rich food items and food sources should be encouraged to avoid replacement with salty foods and beverages, or foods rich in sugar or fats

  28. Prevention module (WHO, 2007) In implementing dietary interventions, partnerships between the public and private sectors (especially food and non-alcoholic beverage industries) are crucial in ensuring that affordable and healthy food choices are available. Partnerships need to include parents, community groups, nongovernmental organizations, industry and the media

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