Published May 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalo

Leklem, James E., 1941-

Oregon State University. Extension Service

Raab, Carolyn A.

Undetermined

ScholarsArchive@OSU

Prepared by Jim Leklem, associate professor of foods and nutrition, andCarolyn Raab, Extension foods and nutrition specialist, Oregon State UniversityCancer is a complex disease that appears in manyforms. It is the second most common cause of death inthe United States.The number of cancer deaths has increased duringthe past 40 years. However, the cancer death rate (num-ber per 100,000 people after adjustment for age) hasstayed fairly constant for white Americans. In contrast,the rate has increased for non-whites.Types of CancerCancer is growth that is out of control. Much likeweeds in a garden, cancer cells invade and take overbody tissues.Different forms of cancer can strike almost every partof the body. More than 100 types have now been identi-fied. The lung, prostate, and colon and rectum are themost common cancer sites in males (see diagram). Can-cer of the breast, colon and rectum, and uterus are mostcommon forms in females.In recent years, there have been changes in the typesof cancer that occur most often. Cancer of the stomachis now less common among both males and females.This decrease may be linked to changes in food habits.Lung cancer, on the other hand, has become morecommon as the rate of cigarette smoking has increasedamong women and younger males. A downward trend inthe number of women smokers (identified in a 1980National Health Interview Survey) will perhaps lead to areduction in lung cancer cases.Causes of CancerCancer has numerous causes. About 20 percent of allcancers may be caused by factors that cannot be avoid-ed: viruses, environmental radiation, genetic background.The remainder may be related to a variety of substancesthat enter our bodies through the air we breathe, thewater we drink, and the food we eat. Smoking and exces-sive alcohol consumption are specific examples of knowncancer risks. Some hazardous chemicals in our workplaces can also be absorbed through our skin.The first dietary factor found to influence cancerincidence was excess calories which result in overweight.Further studies of certain groups of people indicatethere may be more relationships between nutrition andcancer. For example, scientists discovered that Seventh-Day Adventists (living in the U.S.) and Japanese (living inJapan) had lower rates of breast and colon cancer thanthe general U.S. population. This finding was traced totheir food intakes. A major difference is that their dietsare lower in fat because of the food they choose to eat.A study in rural Finland (where incidence of coloncancer is low) indicated that dietary fiber may have aAr4SERVICE67-1STATE-Nutrition and CancerSKINORALLUNGCOLON &RECTUMPANCREASPROSTATEURINARYLEUKEMIA &LYMPHOMASALL OTHERCANCER INCIDENCE BY SITE AND SEX1981 ESTIMATES8%FS 251Reprinted February 1984SKINBREASTLUNGCOLON &RECTUMPANCREASOVARYUTERUSURINARYLEUKEMIA &LYMPHOMASprotective effect. Other studies have indicated that peo-ple who regularly include crucifers (brussels sprouts,cabbage, broccoli) in their diets have a lower rate ofcancer.Nutrition-Cancer LinksOur diets can affect the development of cancer bothindirectly and directly.Indirect effectToo much or too little of certain nutrients may causechanges in our bodies that lead to cancer.Breast cancer (the most common type in females)has been linked with consumption of large amounts offat, a concentrated source of calories. Scientists through-out the world have found that diets high in fat mayincrease the risk of breast cancer. Amounts of certain sexhormones in the body may be higher when a high fat dietis eaten. This change may be related to cancer develop-ment.Colon cancer (a common type in both males andfemales) has been linked with fat and fiber in the diet.Scientists have found that the diets of many colon can-cer patients are low in fiber and high in fat. There may bechanges in the intestinal bacteria when fiber is low. ThisExtension Service, Oregon State University, 0. E. Smith, director. Produced and distributed infurtherance of the Acts of Congress of May 8 and June 30, 1914. Extension work is a coopera-tive program of Oregon State University, the U.S. Department of Agriculture, and Oregoncounties. Extension invites participation in its programs and offers them equally to all people.20% SOURCE: AMERICAN 15% ALL OTHERCANCER SOCIETY3%may result in the formation of harmful substances thatare related to cancer development.Other types of cancer may also be related to dietaryimbalances. Scientists are finding that excess weightincreases the risk of cancer of the uterus. Also, smokingalong with drinking too much alcohol is related to cancerof the mouth, throat, and esophagus. The incidence ofstomach cancer is high in Japan, a country where driedand salted fish is common in the diet.Direct effectCancer-causing substances may be present in ourfoods or beverages.Aflatoxin is a toxin (poison) formed by a mold that cangrow on grains and legumes (such as peanuts). This is avery strong cancer-causing substance in test animals.Peanut butter and other products which contain morethan a specific amount of aflatoxin (set by federal regu-lation) cannot be sold.Nitrosamines are compounds formed by reaction ofnitrites with protein. (This can occur during food prepa-ration or during digestion of the food in the body itself.)These compounds have been linked with the develop-ment of tumors in animals. The government limits theamount of nitrites that can be used to prevent growth ofharmful bacteria in cured meats (such as bacon, hotdogs, and sausage). However, this is only one source ofnitrites in our diets. Nitrates, which occur naturally insome vegetables and water supplies, are converted intonitrites in our digestive tracts.Saccharin is an artificial sweetener used to flavorlow-calorie foods including soft drinks. It has been linkedwith the development of bladder cancer in rats. Researchindicates that heavy usage of saccharin may increase therisk of bladder cancer in humans.Role of DietDiet is only one of several factors that may affect thedevelopment of cancer. Although diet alone cannot pre-vent cancer, it may have a role in reducing the risk. TheNational Cancer Institute suggests these dietary goals:Avoid excessive body weight by limiting caloriesand exercising regularly.Avoid high fat intake.Consume alcoholic beverages only in moderation.Eat a "generous" amount of fiber.A diet which includes breads and cereals, fruits andvegetables; milk and milk products; and meat, dry beansand other legumes, or eggs, will provide the nutrientsneeded for good health. To decrease the risk of cancer,make approprate selections from each food group.It is important to keep the diet in balance. Excessesof any nutrient can harm the body. For example, too muchfiber can reduce absorption of vitamins and minerals.TO DECREASE FAT:Use less fat and oil, both added to foods and in cooking.V Select foods lower in fat such as lean meat, poultry, fish, andskim milk.Trim visible fat from meat and skin from poultry.Roast meat and poultry (instead of frying).TO INCREASE FIBER:Eat whole grain breads and cereals.Eat fruits and vegetables (both raw and cooked).Dietary fiber*Food group Serving size (grams)Milk and milkproductsMeat and meatsubstitutesFoodgroupBreads andcerealsDietary Fiber in Common Foods1/2 cup bran cereal1 cup corn flakes1 slice whole wheat bread1 slice white bread1/2 cup peas1/2 cup corn1 medium potato1/2 cup carrots1 small tomato1 medium pear (peeled)**1 medium banana1 medium peach1 medium apple (peeled)**1 medium plum1 cup lettuce (shredded)Meat, poultry, fish1/2 cup baked beans1/2 cup peanuts1 Tbsp. peanut butterAt least 10 to 15 grams of fiber should be included each day.** Although fruit peels are a good source of fiber, no data are available on the fibercontent of unpeeled fruit.Fat in Common Foods1 oatmeal cookiewith raisins (25/8")1 cake doughnut (31/4")4 saltine crackers1 slice bread (white orwhole wheat)Not more than 60 to 70 grams of fat should be included each day.7.52.82.10.75.84.83.42.81.44.82.72.32.10.80.8No fiberNo fiber7.36.60.8Fat*(grams)2.07.81.01.0Fruits and 1/2 avocadovegetables 10 french fries (31/2-4")Other produceMilk and milk 1 cup milkproducts WholeSkim1/2 cup ice cream1/2 cup ice milk1" cube Cheddar cheese1 Tbsp. cream cheese1/2 cup cottage cheeseCreamedUncreamed1 Tbsp. sour cream1 Tbsp. half & halfMeat and 3 oz. round steak (broiled)meat Lean with fatsubstitutes Lean only3 oz. ham (roasted)Lean with fatLean only1 chicken breast (fried)3 oz. salmon (broiled)3 oz. tunaCanned in oil (drained)Canned in water3 oz. crab meat (steamed)1 hot dog (cooked)1 slice bacon (fried)1 Tbsp. peanut butter1 large egg (poached orhard-cooked)Fats and 1 Tbsp. margarine or butteroils 1 Tbsp. mayonnaiseBreads andcerealsFruits andvegetables18.410.3Trace8.50.27.03.05.55.34.40.23.01.813.15.226.08.510.26.37.00.71.612.03.98.16.511.511.2

Nutrition and cancer

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Nutrition and cancer

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