Communicating clinical research to reduce cancer risk through diet: Walnuts as a case example

Abstract

Inflammation is one mechanism through which cancer is initiated and progresses, and is implicated in the etiology of other conditions that affect cancer risk and prognosis, such as type 2 diabetes, cardiovascular disease, and visceral obesity. Emerging human evidence, primarily epidemiological, suggests that walnuts impact risk of these chronic diseases via inflammation. The published literature documents associations between walnut consumption and reduced risk of cancer, and mortality from cancer, diabetes, and cardiovascular disease, particularly within the context of the Mediterranean Diet. While encouraging, follow-up in human intervention trials is needed to better elucidate any potential cancer prevention effect of walnuts, per se. In humans, the far-reaching positive effects of a plant-based diet that includes walnuts may be the most critical message for the public. Indeed, appropriate translation of nutrition research is essential for facilitating healthful consumer dietary behavior. This paper will explore the translation and application of human evidence regarding connections with cancer and biomarkers of inflammation to the development of dietary guidance for the public and individualized dietary advice. Strategies for encouraging dietary patterns that may reduce cancer risk will be explored.

The Effect of Walnut Consumption on n-3 Fatty Acid Profile of Healthy People Living in a Non-Mediterranean West Balkan Country, a Small Scale Randomized Study

“…Although the major fatty acid in walnuts is linoleic acid (n-6), the content of linolenic acid (n-3), is substantial [6]. Walnuts contain higher amounts of linolenic acid (n-3) than any other nuts (almonds, hazelnuts, chestnuts) [38].…”

“…hazelnuts and almonds) [3,4]. The ratio of ALA to linoleic acid is high among all the tree nuts [5] meaning that walnuts have a beneficial n-6/n-3 ratio [6]. Given the cultural acceptability of walnuts as a traditional food, walnuts are seen as an excellent candidate for improving n-3 fatty acid intake [7].…”

Inflammaging and Cancer: A Challenge for the Mediterranean Diet

“…Data from PREDIMED and other studies indicated an association between walnut consumption and reduced risk of cancer and mortality particularly in the context of the MD. Numerous components of walnuts, including α-linolenic acid (ALA), ellagitannins, γ-tocopherol, melatonin, β-sisterol and fiber may counter inflammation-related cancer mechanisms [ 140 ]. In particular, one-year of the MD supplemented with either extra virgin olive oil or mixed nuts (walnuts, almonds, and hazelnuts) versus a low fat diet decreased intercellular adhesion molecule-1 (ICAM-1), IL-6, TNFR60, and TNFR80 levels in adults [ 141 ].…”

Bacterial community diversity on in-shell walnut surfaces from six representative provinces in China

“…The walnut is rising in popularity for its beneficial effects to the brain, the blood lipid profile, cardiovascular disease, diabetes and so on 3 , 4 . For instance, walnuts can increase in human inferential verbal reasoning 5 and have been associated with a reduced risk for cancer 6 , 7 . In China, there are a large number of walnuts to export every year 8 .…”