‫‫Nutrition & cancer نسخة - نسخة

Nutrition & Cancer
Dr. Hisham Al Dabbagh
المملكة العربية السعودية
وزارة التعليم العالي
كلية العناية للعلوم الطبية

Cancer risk statistics
• Risk is the chance of developing a disease.
This is calculated as the risk , up to age 75
years, of developing cancer.
• The risk of developing any form of cancer is
1 in 4 women, and 1 in 3 men.

The risk for the most common cancers are
listed below
Men Women
Prostate 1 in 9 --
Breast -- 1 in 11
Colorectal 1 in 19 1 in 28
Melanoma 1 in 23 1 in 31
Lung 1 in 24 1 in 42

• Nutritional Connection
• Is estimated at least 35% of all cancer
• Foods that come from the plant kingdom
rather than the animal kingdom have many
protective botanical factors

• The phytonutrients
• Antioxidants, Anticarcinogens and
Bioflavonoids are some of the terms used to
describe the actions of phytonutrients.
• Foods rich in botanical factors or
phytonutrients include berries, dark green
leafy vegetables, citrus fruits, legumes
(beans of all sorts including soy) and whole
grains.

• Soy protein
• Phytonutrients may protect against
hormone sensitive cancers:
- By blocking receptors with plant estrogen.
- By the action of protease inhibitors.

• Broccoli
• Isothiocyanates are protective against
carcinogenesis in laboratory studies.
• Other vegetables in this group include
cabbage, cauliflower, Swiss chard,
watercress and kale

Dietary fibers
• Indigestible part of plant food.
• Reduce the risk of incidence of colon
cancer.

• Frying or charbroiling
• May cause carcinogens on the surface by
the action of the heat.
• Smoking or nitrite curing may also form
carcinogens

Foods That Fight Cancer
• No single food or food component can
protect you against cancer by itself.
• But the combination of foods in a
predominantly plant-based diet may protect
against cancer .
• There is evidence that the minerals, vitamins
and phytochemicals in plant foods could
interact in ways that boost their individual
anti-cancer effects.

• Eating a predominantly plant based diet
can help prevent weight gain and protect
against those cancers whose risk is
convincingly increased by higher body fat
(cancers of the colorectum, esophagus,
endometrium, pancreas, kidney and breast
in postmenopausal women).

• Here is a list of foods which may protect against
cancer
• Beans
• Berries
• Cruciferous Vegetables
• Dark Green Leafy Vegetables
• Flaxseed
• Garlic
• Grapes and Grape Juice
• Green Tea
• Soy
• Tomatoes
• Whole Grain

Nutrition to Help You Fight Cancer
• Antioxidants: Vitamins, Flavonoids, and
Minerals
Plant foods like fruits and vegetables, whole
grains, nuts and seeds are your best bet to obtain
disease-fighting antioxidants such as vitamins A,
C and E, the mineral selenium, and flavonoids
Research shows that much of the antioxidant
power of a healthy plant-based diet comes not
from the traditional vitamins we focus on, but
from a wide range of phytochemicals ... these
compounds seem to work best together, not on
their own."

• The benefits you get from eating a diet rich
in functional foods loaded with antioxidants
go far beyond fighting cancer.
• For the most protection, you should try to
eat a wide variety of colorful fruits and
vegetables, including garlic and onion,
tomatoes, watermelon, leafy greens,
broccoli, cauliflower, blue berries, carrots,
and bell peppers.

Functional Foods Trump Supplements
• It's best to eat your functional foods, rather than
taking a pill.
• There is recommendation against using supplements
for cancer protection at this time
• Some recent studies have demonstrated that beta-carotene,
vitamin E, and vitamin A supplements can
actually raise the chance of death.
• Certain populations may need supplements of
vitamin B-12, folic acid, calcium, or vitamin D:
(People over age 50 , Vegetarians, Pregnant women
Children, Those who rarely get sunshine )

Getting the Most From Functional Foods
• Try to buy produce that has been picked at
full ripeness and maximum color, an indication
of the presence of flavonoids
• Cook your vegetables in a little water as
possible to minimize the amount of nutrients
lost in the cooking process.

• Aim to eat fish one to two times each week,
and choose from a variety of species,
emphasizing cold-water fish.
• Make sure you eat fat-soluble antioxidants
like lycopene and vitamins A and E, with a
little fat, such as olive oil, to help your body
absorb the valuable nutrients

التأثيرات المضادة للسرطان لبعض المواد الغذائية
المادة الغذائية المادة الفعالة التأثيرات المضادة للسرطان
الوقاية من سرطان الثدي 
دعم المناعة 
Alpha-linoleic
acid
بذور الكتان
فول الصويا
الجوز

الوقاية من سرطانات الرئة و 
الثدي.
دعم المناعة (عند الكبار) 
Beta-carotene
الخضار و ثمار
الفاكهة ذات اللون
الخضضر و الصففر

خضفض احتمال الصفابة بكل 
من سرطانات:
القولون ◄
المعدة ◄
المستقيم. ◄
Capsaicin Chili الفليفلة
peppers

خضفض الصفابة بسرطان 
المعدة
Catechin
theaflavines, (
)thearubigins
مضاد أكسدة . 
دعم الوظيفة المناعية. 
الشاي الخضضر
الشاي السود
الثمار التوتية
(Berries)

الحماية ضد السرطانات 
التي تتشكل بتحريض من
الكيماويات ,
Flavonoids
Polyphenols: (
catechin,
)theaflavin
سرطان الرغامى , 
سرطان الجلد 
محرضة لتشكل مضادات 
السرطانات
منع تشكل مركب النتروز 
nitrosamine أمين
الشاي الخضضر
الشاي السود

خفض الصاابة بسرطان 
الجلد
Curcumin الترمريك
Termeric
Curry الكاري
الكمو ن
Cumin

المادة التأثيرات المضادة للسرطان
الفعالة
المادة الغذائية
خفض الصاابة 
بالسرطان
منع ارتباط مولدات 
DNA السرطان مع
Ellagic
acid
العنب والجوز والتفاح والموز
الثمار التوتية الملونة* :
Strawberries الفريز
التوت الشامي
الرمان ، Blackberries
*توجد أعلى مستويات للحمض
في ثمار التوت البري
Raspberries

خفض مخاطر السرطانات المعتمدة 
على الفعالية الهرمونية
ضبط سوية الهرمونات 
تثبيط تشكل الوعية 
Angiogenesis
Genistein فول الصويا

الحماية ضد السرطانات التي 
تتشكل بتأثير هرموني
قد تثبط مادة الستروجين 
تثبيط نمو الخليا المتحولة الى 
حالة مرضيّةة.
Indoles ( الملفوف(الكرنب
Cabbages
السبانخ
Spinach
البقلة والرشاد
Watercress
القرنبيط
Cauliflower
اللفت
Radish الفجل
أجزاء الخردل
الخضراء

خفض مخاطر التعرض 
للصاابة بسرطان القولون
مضادات أكسدة 
Lignans الغذذية
المحتوية على
اللياف بكميات
عالية وبخاصاة
البذور.

يمنع تشكل السرطان في 
المراحل البدائية والمترقية
يمنع سرطانات الثدي والكبد 
والرئة
Monoterpenes
d- limonene
قشور
الحمضيات
النعنع
الزعتر
الكزبرة

تأثيرات مضادة للكسدة 
خصائص مضادة للسرطان 
مركبات الكبريت
العضوية
Organosulfur
compounds
الثوم ,البصل ,
البقلة والرشاد
Watercress
خضار العائلة
الصليبية
(القرنبيط
,الكرنب...) . الكراث

خفض تشكل الورام بسبب 
التدخين
Polyacetylene , البقدونس
الجزر

مضادة للسرطان 
مضادة للكسدة 
Quercitrin , قشور التفاح
قشور الكمثرى ,
البصل ,
أوراق البندورة
الفليفلة ,
عصير العنب

خفض تشكل السرطان من خلل 
تثبيط تشكل النيتروز أمين
.Nitrosamine
Phenolic
acid
خضار العائلة
الصليبية, الباذنجان,
الفليفلة, البندورة,
البقدونس, الصويا,
جذور العرقسوس,
بذور الكتان,
الحمضيات,
الحبوب عامة,
الثمار التوتية .

Recommendations for Cancer Prevention
I - Individual recommendations:
1. Be
as lean as possible without becoming underweight.
• Balance calorie intake with physical activity.
• Avoid excessive weight gain throughout life.
• Achieve and maintain a healthy weight if
currently overweight or obese
2. Be physically active
• Adults : for at least 30 minutes every day. on 5 or
more days of the week
• Children and adolescents 60 minutes per day at
least 5 days per week

3. Avoid sugary drinks. Limit consumption of energy-dense
foods.
Such as cheeseburgers, pizza, ice cream, and
other sweets, and regular sodas
4. Eat more of a variety of vegetables, fruits, whole
grains and legumes such as beans.
• Eat 5 or more servings of a variety of vegetables
and fruits each day
5. Limit consumption of red meats (such as beef, and
lamb) and avoid processed meats.

6. Avoid alcoholic drink as possible
7. Limit consumption of salty foods and foods
processed with salt (sodium).
8. Don't use supplements to protect against cancer.
9. It is best for mothers to breastfeed exclusively
for up to 6 months and then add other liquids
and foods.
10.After treatment, cancer survivors should follow
the nutritional recommendations for cancer
prevention.
And always remember – do not smoke or chew
tobacco.

II - Recommendation for community action
1- Public, private, and community
organizations should work to create social
and physical environments that help people
adopt and maintain healthful nutrition and
physical activity behaviors.
2- Increase access to healthful foods in
schools, worksites, and communities

3- Provide safe, enjoyable spaces for physical
activity in schools.
4- Provide for safe, physically active
transportation (such as biking and walking)
and recreation in communities.

? What counts as a serving
• Fruits
· 1 medium apple, banana, orange
· ½ cup of chopped, cooked, or canned fruit
· ¾ cup of 100% fruit juice
• Vegetables
· 1 cup of raw, leafy vegetables
· ½ cup of other cooked or raw vegetables,
chopped
· ¾ cup of 100% vegetable juice

• Grains
· 1 slice of bread
· 1 ounce of ready-to-eat cereal
· ½ cup of cooked cereal, rice, or pasta
• Beans and nuts
· ½ cup of cooked dry beans
· 2 tablespoons of peanut butter
· 1/3 cup nuts

• Dairy foods and eggs
· 1 cup of milk or yogurt
· 1 ½ ounces of natural cheese
· 2 ounces of processed cheese
· 1 egg
Meats •
· 2-3 ounces of cooked, lean meat,
poultry, or fish

‫‫Nutrition & cancer نسخة - نسخة

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‫‫Nutrition & cancer نسخة - نسخة