Resumo

MARTINEZ-MARTINEZ, Ana; TARRAGA-MARCOS, Mª Loreto  e  TARRAGA-LOPEZ, Pedro J. Analysis of the relationship between aspects of nutrition and cancer. JONNPR [online]. 2021, vol.6, n.2, pp.321-357.  Epub 16-Out-2023. ISSN 2529-850X.  https://dx.doi.org/10.19230/jonnpr.3809.

Cancer is a multifactorial disease influenced by external and genetic factors. It’s estimated that more than 30% of cancers would have been prevented with changes in lifestyle, mainly with dietary habits. It’s a disease whose number is increasing, estimating an incidence of 29.5 million cases by 2040. With this review, we aim to clarify the relationship between food and the risk of suffering certain tumors, as well as to analyze the causes and components that influence its appearance and the most recommended diet pattern. Likewise, it is expected to collect a series of recommendations after analyzing the results that may help the population to change their eating habits. Primary prevention measures turn out to be the most cost-effective. Among the foods that have been most associated with a protective effect are fruit, vegetables and fiber, while red meat and diets rich in animal fats can exert a cancer-promoting factor. The western diet is considered a proinflammatory diet, increasingly being associated with an increased risk of malignancies, while diets that include abundant plant products, such as the Mediterranean or vegan ones, offer benefits to those who consume them, such as anti-inflammatory and anticancer effects. Therefore, the benefits must be valued in the diet as a whole and not by separate foods, since people make meals, and the total effects of the food eaten will determine what the person is directing the balance in the modulation of carcinogenesis.

Palavras-chave : nutrition; primary prevention; cancer.

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