1. Nutrition and Cancer
Prevention
P R E S E N T E D B Y J A M E S S M E T A N I UK , R D , C D E
R E G I S T E R E D D I E T I T I A N
A L L A N B L A I R C A N C E R C E N T R E
2. • CANCER PREVENTION BASICS
• WHAT CAN WE CONTROL
• WHAT ROLE DOES FOOD PLAY IN
PREVENTION
• NUTRITION AFTER DIAGNOSIS
Quick Look
3. Cancer Prevention
About 1/3 of all cancers can be prevented by lifestyle
choices
There is no one food to eat
There is no one exercise to do
It’s overall lifestyle choices
6. Be as lean as possible
30 mins physical activity everyday.
Recommendations for Cancer Prevention
7. Avoid sugary drinks and energy dense foods.
Eat a variety of vegetables, fruits, whole grains and
legumes
Limit red meats and avoid processed meats
Recommendations for Cancer Prevention
8. Recommendations for Cancer Prevention
Limit alcohol
2 drinks/day for men, 1 drink/day for women
Limit salt and processed foods
9. Don’t use supplements to protect against cancer
Breastfeed exclusively to 6 months
After treatment, same guidelines apply to cancer
survivors.
Recommendations for Cancer Prevention
10. Foods Can Fight Cancer….
Directly
Individual vitamins, minerals and phytochemicals have anti-
cancer effects
Synergy of compounds in overall diet that have the biggest
protective effect
Indirectly
Excess body fat increases the risk of seven cancers
Vegetables and fruits are low in calories
Whole grain and beans are rich in fibre and moderate in
calories
Fill 2/3 of you plate with vegetables, fruits, whole
grains and beans
11. Cancer Prevention and Diet
ADD Cancer protective foods
SUBTRACT foods that increase risk
REPLACE large portions of calorie dense foods
12. Phytochemicals – the Cancer Fighters in our
Foods
Phytochemicals – naturally occurring plant
chemicals
Provide colour, flavour, odour
Influence chemical processes in the body
Thousands have been identified
13. Phytochemicals can….
Stimulate immune system
Block carcinogens
Reduce inflammation
Prevent DNA damage and help repair
Reduce oxidative cell damage
Slow the growth of cancer cells
Trigger death of damaged cells
Regulate hormones
14. Phytochemical Plant Source Possible benefits
Carotenoids
(beta-carotene, lycopene, lutein,
zeaxanthin)
Red, orange and green fruits and
vegetables
May inhibit cancer cell growth,
improve immune response and
work as antioxidants
Flavonoids (anthocyanins and
quercetin)
Apples, citrus, onions, soybeans,
coffee, tea
May inhibit inflammation and
tumor growth, aid immunity and
boost detoxifying enzyme
production
Indoles and Glucosinolates
(sulforaphane)
Cruciferous vegetables May induce detox of carcinogens,
limit cancer-related hormone
production, block carcinogens,
prevent tumor growth
Inositol (phytic acid) Bran from corn, oats, rice, rye
and wheat, nuts, soybeans
May slow cell growth and work as
antioxidant
Isoflavones (daidzein and
genistein)
Soybeans and soy products May inhibit tumor growth, cancer
related hormone production and
work as an antioxidant
Isothiocyanates Cruciferous vegetables May detox carcinogens, block
tumor growth and work as
antioxidants
Polyphenols (ellagic acid and
resveratrol)
Green tea, grapes, wine, berries,
citrus fruit, apples, whole grains
and peanuts
May prevent cancer formation,
prevent inflammation and work
as an antioxidant
Terpenes (perilly alcohol,
limonene, carnosol)
Cherries, citrus fruit peel,
rosemary
May protect cells from becoming
cancerous, slow cell growth,
strength immune system, fight
viruses, antioxidant
15. Foods that Fight
Apples
Blueberries
Broccoli and cruciferous veg
Cherries
Coffee
Cranberries
Flaxseed
Grapefruit
Legumes (dry beans, peas, lentils)
16. Foods that Fight
Soy
Squash (winter)
Walnuts
Whole grains
Berries
Dark leafy greens
Garlic
Grapes and grape juice
Green Tea
Tomatoes
17. Foods that Fight
Herbs, Spices and Tea
Turmeric
Ginger
Saffron
Tea
18. What Does it Mean?
Eat a variety of vegetables and fruits, whole grains
and beans
Brightly coloured and strongly flavoured vegetables
and fruits are best source of phytochemicals
STICK TO FOOD SOURCES
19. W H Y I S I T I M P O R T A N T ?
Nutrition After Diagnosis
20. Incidence of Malnutrition
Up to 80% of cancer patients experience
malnutrition during their illness
Why?
Increase in energy expenditure
Changes in carbohydrate, protein and
lipid metabolism
Decreased intake due to treatment side
effects
21. Effects of Malnutrition
treatment complications and delays
hospitalizations
response to treatment
quality of life
survival rates
22. Benefits of Eating Well
Improve immune function to help fight
infections
Promote healing and recovery after
treatment
Prevent muscle wasting and maintain
strength
Provide energy to combat fatigue
23. Nutrition Goals During Treatment
Maintain or improve nutritional status
Maintain or increase current weight
Manage symptoms related to cancer
and/or treatment
27. References
American Institute for Cancer Research: Cancer Prevention
– Putting it Together
http://www.aicr.org/reduce-your-cancer-risk/cancer-
prevention/
American Institute for Cancer Research: Diet – What We
Eat
http://www.aicr.org/reduce-your-cancer-risk/diet/
Canadian Cancer Society: Nutrition and Fitness
http://www.cancer.ca/en/prevention-and-screening/live-
well/nutrition-and-fitness/?region=sk
LaMantia, J.(2012). The Essentials Cancer Treatment
Nutrition Guide and Cookbook. Toronto: Robert Rose.