Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence

Abstract

Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active.

Diet in lung cancer: back to natural and healthy food

“…Physical activity is defined as any bodily movement produced by skeletal muscle contraction leading to increased energy expenditure above the resting energy expenditure; it is conventionally divided into four types, occupational, transport, recreational and household settings [10]. Regular moderate physical activity is associated with a significantly lower risk of cancer mortality, potentially through improving insulin sensitivity and immune function, and reducing sex hormones, metabolic hormones (e.g.…”

“…Regular moderate physical activity is associated with a significantly lower risk of cancer mortality, potentially through improving insulin sensitivity and immune function, and reducing sex hormones, metabolic hormones (e.g. adipokine level), oxidative stress and systemic inflammation [9][10][11]; it of lung cancer, most probably due to the formation of heterocyclic amines during cooking at high temperatures, especially by pan-frying and grilling [18]. The effect on cancer might be linked to mutagenic compounds generated in red meat and processed meat such as heterocyclic amines, polycyclic aromatic hydrocarbons and N-nitroso compounds [10].…”

“…In addition to ethanol, alcoholic beverages contain antioxidants such as sulfites, flavonoids and resveratrol, as well as chemicals with carcinogenic potential like nitrosamines, asbestos fibers and polycyclic aromatic hydrocarbons [12]. Alcoholic beverages mediate carcinogenesis through multiple mechanisms: pro-carcinogenic effects of acetaldehyde, redox changes, formation of free radicals, liver injury, elevation of sex hormones levels, folate deficiency and interactions with tobacco smoking [10]. Wine may apparently be a protector up to a certain level where its potential antioxidant effects are outweighed by the detrimental effects of high levels of ethanol exposure [12].…”

“…Dietary fibers are not absorbed in the small intestine; they exert a protective effect in several cancers through prevention of insulin-resistance, decrease of insulinlike growth factor-1, decrease systemic inflammation via production of short-chain fatty acids by gut microbiota, and optimization of the colonic microbiota reinforcing the intestinal barrier [10]. Short-chain fatty acids have anti-inflammatory (by inhibition of 3-hydroxy-3-methylglutaryl-coenzyme A reductase antiproliferative and proapoptosis effects [10]. High fiber intake might partly explain the lower rates of COPD and lung cancer in Mexican (the Hispanic paradox) and Asian population, with a traditionally increased consumption of legumes, mainly beans, lentils and soybeans products respectively [37].…”

“…adipokine level), oxidative stress and systemic inflammation [9][10][11]; it of lung cancer, most probably due to the formation of heterocyclic amines during cooking at high temperatures, especially by pan-frying and grilling [18]. The effect on cancer might be linked to mutagenic compounds generated in red meat and processed meat such as heterocyclic amines, polycyclic aromatic hydrocarbons and N-nitroso compounds [10]. Among heterocyclic amines, only 2-amino-3,8-dimethylimidazol[4,5-f]quinoxaline (MeIQx) was associated with increased risk for lung cancer in nonsmokers and in light/moderate smokers, but not in heavy smokers [18]; cigarette smoking is a major risk factor for lung cancer that is probably overwhelming the risk associated with MelQx.…”