Cancer Chemoprevention With Nuts

Falasca, Marco; Casari, Ilaria; Maffucci, Tania

doi:10.1093/jnci/dju238

Cited by 55 publications

(43 citation statements)

References 101 publications

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“…Nuts contain a large variety of beneficial bioactive components, including monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) and contain only low amounts of saturated fatty acids (SFA), as well as a number of phytochemicals (i.e., phenolic antioxidants), dietary fiber, and minerals (9,10). PUFAs, including omega-3 fatty acids, reduce inflammation and have also been shown to lower polyp burden in animal models of colon cancer (11).…”

Section: Introductionmentioning

confidence: 99%

Effects of Walnut Consumption on Colon Carcinogenesis and Microbial Community Structure

Nakanishi

Chen

Qendro

et al. 2016

Cancer Prevention Research

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Walnuts are composed of a complex array of biologically active constituents with individual cancer-protective properties. Here, we assessed the potential benefit of whole walnut consumption in a mouse tumor bioassay using azoxymethane. In study 1, a modest reduction (1.3-fold) in tumor numbers was observed in mice fed a standard diet (AIN-76A) containing 9.4% walnuts (15% of total fat). In study 2, the effects of walnut supplementation was tested in the Total Western Diet (TWD). There was a significant reduction (2.3-fold; P < 0.02) in tumor numbers in male mice fed TWD containing 7% walnuts (10.5% of total fat). Higher concentrations of walnuts lacked inhibitory effects, particularly in female mice, indicating there may be optimal levels of dietary walnut intake for cancer prevention. Since components of the Mediterranean diet have been shown to affect the gut microbiome, the effects of walnuts were therefore tested in fecal samples using 16S rRNA gene sequencing. Carcinogen treatment reduced the diversity and richness of the gut microbiome, especially in male mice, which exhibited lower variability and greater sensitivity to environmental changes. Analysis of individual operational taxonomic units (OTU) identified specific groups of bacteria associated with carcinogen exposure, walnut consumption, and/or both variables. Correlation analysis also identified specific OTU clades that were strongly associated with the presence and number of tumors. Taken together, our results indicate that walnuts afford partial protection to the colon against a potent carcinogenic insult, and this may be due, in part, to walnut-induced changes to the gut microbiome. Cancer Prev Res; 9(8); 692–703. ©2016 AACR.

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Section: Introductionmentioning

confidence: 99%

Effects of Walnut Consumption on Colon Carcinogenesis and Microbial Community Structure

Nakanishi

Chen

Qendro

et al. 2016

Cancer Prevention Research

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“…Nuts are rich sources of vitamins (e.g., B6, B9, and E), minerals (e.g., selenium and magnesium), fiber, proteins, mono-and polyunsaturated fatty acids, phytosterols, and polyphenols [e.g., flavonoids (quercetin, genistein), stilbenes (resveratrol), and ellagic acid] [5,6]. However, the nutrient composition varies between nut types.…”

Section: Discussionmentioning

confidence: 99%

“…Peanut butter contains the beneficial components of peanuts, although some additives are supplemented to enhance its quality, taste, and presentation [32]. The main proposed mechanisms by which nuts might conduct their cancer-chemopreventive effects relate to their antioxidant and anti-inflammatory effects [5,6]. Other hypothesized mechanisms are the regulation of cell differentiation, proliferation and apoptosis, inhibition of tumor initiation, modulation of angiogenesis, induction of DNA damage repair and detoxifying metabolic enzymes, modification of hormonal mechanisms, and alteration of lipid profiles and cell metabolism [5,6].…”

Section: Discussionmentioning

confidence: 99%

“…Besides other health advantages, recent meta-analyses have demonstrated that increased nut consumption may lower the risk of cancer and cancer-related mortality [1][2][3][4]. Nuts are nutrient-dense foods and contain vitamins, minerals, mono-and polyunsaturated fatty acids, polyphenols, and several other compounds that might act as cancer-chemopreventive agents [5,6].…”

Section: Introductionmentioning

confidence: 99%

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Tree nut, peanut, and peanut butter consumption and the risk of gastric and esophageal cancer subtypes: the Netherlands Cohort Study

Nieuwenhuis

Brandt

2018

Gastric Cancer

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Background Nut consumption has been associated with reduced cancer-related mortality. However, it is unclear whether nut consumption also reduces the risk of esophageal and gastric cancer subtypes. We prospectively investigated the relationship of tree nut, peanut, and peanut butter intake with risk of esophageal squamous cell carcinoma (ESCC), esophageal adenocarcinoma (EAC), gastric cardia adenocarcinoma (GCA), and gastric non-cardia adenocarcinoma (GNCA) in the Netherlands Cohort Study. Methods In 1986, 120,852 males and females, aged 55-69 years, completed a baseline questionnaire on diet and cancer risk factors. After 20.3 years of follow-up, 133 ESCC, 200 EAC, 191 GCA, and 586 GNCA cases, and 3,720 subcohort members were available for multivariable Cox regression analyses, using a case-cohort approach. Results Increased total nut consumption was significantly associated with a decreased risk of ESCC and GNCA [HRs (95% CIs) for 10 + g/day vs. nonconsumers = 0.54 (0.30-0.96) and 0.73 (0.55-0.97), respectively], but not with EAC and GCA risk. Similar trends were observed for tree nut and peanut intake, which were mostly nonsignificant. For peanut butter intake, no significant associations were found. When excluding the first four years of follow-up to reduce the possible influence of reversed causation, the relation between nut consumption and ESCC risk attenuated, but remained inverse. Conclusions Our findings suggest that increased tree nut and peanut consumption is inversely associated with GNCA risk and possibly with ESCC risk, but not with the risk of the other esophageal and gastric cancer subtypes.

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“…Studies on the effects of dietary fiber on intestinal health have shown that fermentation end products of dietary fiber may contribute to potential chemopreventive effects [11,12]. Fibers are almost indigestible and are fermented by the intestinal microbiota to shortchain fatty acids (SCFA), including butyrate which is particularly effective in chemoprevention.…”

Section: Introductionmentioning

confidence: 99%

Influence of roasting on the chemopreventive potential of macadamia nuts

Schlörmann¹,

Dinc²,

Lorkowski³

et al. 2017

SDRP-JFST

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Background: Due to their content of dietar y fiber , the consumption of macadamia nuts may help to reduce the risk for colon cancer development. Methods: To examine potential chemopr eventive effects of macadamia nuts and to study the influence of different roasting conditions (R), raw and roasted macadamia nuts (R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min) were subjected to in vitro digestion and fermentation. LT97 colon adenoma cells were incubated with fermentation supernatants (FS) and cell growth and apoptosis as well as gene expression of CAT, SOD2, GPx1 and GSTP1 were examined. Results: Macadamia nut FS decr eased the gr owth of adenoma cells in a time-and dose-dependent manner. FS obtained from macadamia nuts significantly increased caspase-3 activity (up to 3.8-fold), particularly at a concentration of 5% in comparison to the respective blank control. In particular, FS obtained from raw macadamia nuts increased mRNA levels of SOD2 (up to 1.6-fold) and GSTP1 (up to 1.9-fold) in comparison to the fermentation blank control. The roasting process had no direct impact on the mentioned effects. Conclusion:The pr esent study indicates that macadamia nuts exhibit chemopreventive effects regarding the risk for colon cancer development which are largely unaffected by the state of roasting.

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Cancer Chemoprevention With Nuts

Cited by 55 publications

References 101 publications

Effects of Walnut Consumption on Colon Carcinogenesis and Microbial Community Structure

Effects of Walnut Consumption on Colon Carcinogenesis and Microbial Community Structure

Tree nut, peanut, and peanut butter consumption and the risk of gastric and esophageal cancer subtypes: the Netherlands Cohort Study

Influence of roasting on the chemopreventive potential of macadamia nuts

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