Is there an association between an individual’s nutrition and his/her risk of cancer over a lifetime?
This is a question of concern to many folks. It has also been one major research question that experts in the public health fraternity have been grappling with over decades.
Brief
Cancer denotes a group of diseases that can affect part(s) of the body. These conditions are the result of the body’s loss of control over the rate at which certain cells divide and grow.
Under normal circumstances, the cells in the adult body divide practically at the same rate as they die off to ensure biological equilibrium. For some reason(s), nonetheless, these mechanisms can go off and make some cells divide at rates faster than those at which old cells are removed, culminating into a tumour (a solid mass of tissue).
Tumours, whether benign (not so dangerous) or malignant (very dangerous), can invade adjoining parts of the body and spread to other organs through metastasis.
These processes result from the interaction between a person’s genetic factors and external agents such as physical exposure to radiation, chemical carcinogens (asbestos, tobacco smoke, alcohol, aflatoxins, arsenic), and infections (viral, bacterial, or parasitic).
Epi-Statistics
Cancer is a leading cause of death worldwide, accounting for nearly 10 million deaths in 2020—about 1 in 6 (16.7%) people.
This disaggregates as follows: breast (2.26 million), lung (2.21 million), and colon & rectum (1.93 million), among others.
The overall global cancer-specific incidence (rate per 100,000 persons per year) is 120.4, with an overall cancer mortality rate of 82.6.
Note: The most common cancer sites in Ghana by incidence rate are the breast, cervix, and liver, with breast cancer having the highest rate—19.3 per 100,000. (Global prevalence of breast cancer in men is about 1.0%.)
Remedy?
Up to half (50%) of cancers can be prevented by avoiding known risk factors and applying existing prevention strategies. The burden can also be reduced through early detection (via regular screening) and appropriate care.
Epidemiological studies suggest that 80–90% of all human cancers may be attributable to one or more environmental factors. Lifestyle factors—including diet, body weight control, and physical activity—are associated with cancer risk.
Research shows that a healthy dietary pattern characterised by high intake of unrefined cereals, fibre, vegetables, fruits, nuts, and olive oil, and moderate/low consumption of saturated fats, red meat, and protein, can be protective and might improve overall survival after cancer diagnosis.
Nutrition Link
Tumours grow by assimilating nutrients from the host. Thus, the nutritional status of the latter can modify—either enhance or depress—tumour growth.
Some enzymes render certain cancer-causing agents physiologically ineffective. This action depends partly on selenium, a mineral abundant in seafood, yeast, eggs, liver, kidney, garlic, onions, and mushrooms.
Tomatoes have been associated with reduced risk of various cancers, especially prostate cancer, due to lycopene, a protective compound found in ripe tomatoes.
Epilogue
Antioxidants tend to lower cancer risk because they regulate cellular differentiation and help maintain the body’s immune system.
Other cancer-protective nutrients include vitamin B-group (B12, folic acid, niacin, thiamine, riboflavin, biotin), iron, magnesium, potassium (especially from coconut water), and zinc.
The anti-cancer merits of generous intake of vitamins C, A, E, and other antioxidants through foods like oranges, pineapples, tomatoes, pawpaw, watermelon, guava, and mango—and/or supplements—potentially foster extra health benefits.
Beans, cowpeas, and other plant seeds also contain anti-cancer compounds like protease inhibitors, which inhibit enzymes associated with tumour spread.
Further research on these issues would undoubtedly be exciting and valuable, and is hereby strongly recommended.
By Dr (Dr) W. B. Owusu
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