Cancer, Molecular Basis and Nutrition: A Review

Abstract

This article reports some eating habits that should be avoided and those to be encouraged in order to preventing the development of cancers. Cancers are multifactorial in origin but the likelihood of their development are predisposed by some such risk factors as tobacco smoking, high salt intake, excessive consumption of saturated fats, refined foods and sugar, alcohol, red meat and processed red meat, prolong exposure to ultraviolet radiation, such chemicals as lead, benzene, and to infections of human papillomavirus and hepatitis virus. There are more than 100 types of cancer which vary in occurrence by sex, region, socio-economy and race. Mutation of DNA that results in cancer is a multistep involving oncogenes, mutated tumour suppressor genes, genes that regulate apoptosis, inappropriately-activated telomerase and epigenetic perturbations. Cancerous cells experience increased replication, transcription and glycolysis, reduced requirement for growth factors and other changes. About 30-40 per cent of cancer cases are preventable by such good dietary means as regular consumption of fruits including apple, berries, grapes; vegetable including carrots, tomatoes, cruciferous vegetables and garlics; unprocessed or whole grains and flax seeds because they contain vitamins, minerals, phytochemicals and antioxidants that serve as anti-cancers and protection against DNA damage. These can also be complemented with enzyme supplements. Understanding the molecular basis of cancer can give an insight into the protocol for aggregate prevention, treatment or/and curing of cancer. It is inter-alia recommended that about 5-6 or more serving a day of such vegetables as cruciferous, carrots, tomatoes, dark green vegetables, spinach etc., five or more serving a day of such fruits as apple, berries, grape etc. should be eaten; legumes such as beans, soya beans, peas, etc. and whole grain such as millet, sorghum, wheat, oats etc. should be regularly consumed; daily consumption of red meat and processed red meat should not be more than 40 g and be spiced up with a regular drinking of green tea.