Food, Nutrition and Cancer

식품, 영양과 암의 관계

There is a trend that the total number of cancer cases is steadily increasing as the population grows. It has been estimated that 85% of the cancer rate in the U.S. is attributed to environmental factors. Among the environmental factors, diet and nutrition appear to be related to the largest number of human cancers. Diet and nutrition might be related to cancer by several mechanisms. Food may contain a direct carcinogen or precursors that become carcinogens by spontanous reactions, or by host metabolism, or through the actions of microbial flora. Chemicals that cause cancers generally have reactive electrophilic centers which can combine with electron-rich atoms in nucleic acids and cause cancers by changing the genetic activity of the cells. A variety of factors in foods might be involved in the etiology of carcinogenesis. Chemicals in food that cause cancers include carcinogens of plants and animal origin and also those in drinking water. Other then these, fungal metabolites alcohol, asbestos, heavy metals, pesticides, and food additives might be included as food carcinogenesis. The method of cooking foods also might contribute to carcinogenesis. Some chemicals in foods act as promoters in carcinogenesis. Prevention of cancers by dietary practises have received much interest. Consumption of certain vegetables or cellulose can reduce carcinogenic activity of several compounds. A variety of antioxidants or micronutrients may be effective anticarciongens. Glutathione in the soluble fraction of the cells, is a major defense against oxidative and alkylating carcinogens. Recently anticarcinogenic activity of chlorophyll was demonstrated. Daily consumption of milk appears to effectively reduce stomach cancer.