The incidence of cancers is rising worldwide Breast cancer is a cancer whose incidence is steadily increasing in the many countries.                                
In women, breast cancer is the most common malignancy whilst its morbidity rates are the second most frequent after lung cancer.
A large body of evidence indicates that about one fourth of breast cancer cases are connected with an unhealthy diet, and pro-health lifestyle can result in even 50% of reduction of breast cancer risk. Inappropriate nutrition and dietary habits are a direct cause or a risk factor of many neoplastic diseases – including breast cancer. A change of these habits can significantly contribute to reducing the risk of breast cancer

de Pourbaix, Renata

Maj–Gnat, Katarzyna

Stępnik, Jolanta

Wołoszynek, Eliza

Journal of Education Health and Sport

English

Akademicka Platforma Czasopism

153Wołoszynek Eliza, Maj–Gnat Katarzyna, Stępnik Jolanta, de Pourbaix Renata. The role of nutrition in the preventive treatment andetiopathogenesis of breast cancer. Journal of Education, Health and Sport. 2019;9(3):153-157. eISNN 2391-8306. DOIhttp://dx.doi.org/10.5281/zenodo.2589564http://ojs.ukw.edu.pl/index.php/johs/article/view/6667https://pbn.nauka.gov.pl/sedno-webapp/works/907172The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part B item 1223 (26/01/2017).1223 Journal of Education, Health and Sport eISSN 2391-8306 7© The Authors 2019;This article is published with open access at Licensee Open Journal Systems of KazimierzWielki University in Bydgoszcz, PolandOpenAccess. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium,provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike.(http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited.The authors declare that there is no conflict of interests regarding the publication of this paper.Received: 15.02.2019. Revised: 15.02.2019. Accepted: 10.03.2019.THE ROLE OF NUTRITION IN THE PREVENTIVE TREATMENT ANDETIOPATHOGENESIS OF BREAST CANCEREliza Wołoszynek1, Katarzyna Maj–Gnat1, Jolanta Stępnik1, Renata de Pourbaix 11 – Wydział Lekarski i Nauk o Zdrowiu Uniwersytetu Jana Kochanowskiego w KielcachAddress for correspondence: eliza.woloszynek@gmail.comAbstractThe incidence of cancers is rising worldwide Breast cancer is a cancer whose incidence issteadily increasing in the many countries.In women, breast cancer is the most common malignancy whilst its morbidity rates are thesecond most frequent after lung cancer.A large body of evidence indicates that about one fourth of breast cancer cases are connectedwith an unhealthy diet, and pro-health lifestyle can result in even 50% of reduction of breastcancer risk. Inappropriate nutrition and dietary habits are a direct cause or a risk factor ofmany neoplastic diseases – including breast cancer. A change of these habits can significantlycontribute to reducing the risk of breast cancer.The aim of the article is to present the impact of the selected nutritional risk factors as well asprevention methods for breast cancer.Key words: cancer diseases, breast cancer, nutritional factors, cancer prevention154INTRODUCTIONBreast cancer is the most commonly diagnosed malignant cancer in women in Poland.In 2015, it constituted 22.2% of all diagnosed cancer among this population [1].The World Foundation for Research on Cancer and the WHO Committee of Experts indicatethat the incidence of cancer is highly correlated with the lifestyle [2]. One of the elements oflifestyle – that have a key role in the pathogenesis of these diseases – is nutrition [3].Abnormal eating habits are almost ten times more important factor predisposing to theoccurrence of many neoplastic diseases than other etiological factors [4].In addition, it is estimated that about 30% of all cancers are diet-dependent [5]. Breast canceris also included in this group.Nutritional factors predisposing to breast cancer include, above all, too high energy value offood in relation to the body’s needs and the resulting obesity, excessive intake of fats,insufficient amount of dietary fiber, low intake of antioxidant vitamins or calcium [6]. Thesefactors also include contamination of food with toxins and heavy metals, improper preparationor storage and excessive alcohol consumption [7].A well-balanced diet, taking into account not only the general aspect of energy value of thefood, but also the share and proportions of nutrients, can reduce the risk of breast cancer by upto 50% [8].AlcoholSystematic consumption of alcohol results in an increased risk of breast cancer. This risk isadditionally increased in people who do not consume enough folic acid [9]. Consumption of 2to 5 portions of alcohol per day increases the risk of breast cancer to 1.4 [10]. Therefore, it isworth considering a complete refraining from drinking alcohol [11].MeatExcessive consumption of meat, mainly red meat, significantly increases the risk of breastcancer. This implication increases with age, reaching the highest level in postmenopausalwomen [12].The degree of processing of this meat is also of additional importance in this case. Studieshave shown that daily consumption of red meat, at a minimum level of 60 g, increases the riskof breast cancer by 56%, while consumption of this meat in highly processed form, increasesthe risk by 8% [13].Underlying such a carcinogenic character, there are a number of mechanisms.This meat is primarily a carrier of a huge amount of saturated fatty acids, which in turn implythe production of cholesterol by the human body. Cholesterol itself is a precursor of estrogen[13].Carcinogenic compounds are also produced by heat treatment with a barbecue or grill. Duringcombustion of the fat released in this way, polycyclic aromatic hydrocarbons or heterocyclicaromatic amines with strong mutagenic properties are formed [14]. This meat is also a richsource of iron. Free iron (non-protein-bound) can under certain conditions catalyze theformation of reactive forms of oxygen, including free radicals. These, in turn, lead to damagewithin biomolecules – including DNA [12].Fatty acidsIn the aetiology of breast cancer, it is not only the amount of fats consumed, expressed interms of total energy supply in the diet, but above all the content and proportion of fatty acids[15]. The studies indicate a positive correlation between excessive fat intake and an increasedrisk of breast cancer [16].However, fats can have both positive and negative effects on human health [17].Epidemiological studies have shown that polyunsaturated fatty acids (PUFA) of n-6 family,such as linoleic acid (LA) or arachidonic acid (AA), induce cancer, while n-3 family acids,such as α-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid(EPA), help reduce the incidence of cancer, including breast gland diseases [18].155Consumption of polyunsaturated fatty acids from the n-3 family also leads to a significantslowdown in the cascade of arachidonic acid metabolism, which in turn has strong pro-inflammatory properties, thus predisposing the process of carcinogenesis in the human body[17, 19 – 22].However, the oversupply of food products rich in n-6 acids reduces the beneficial biologicaleffect of EPA and DHA, which are caused by marine fish fats, such as mackerel, tuna, salmonor herring in human diet. The so-called eicosanoids formed from arachidonic acid n-6 tissuehormones, produced in excessive amounts, may stimulate various inflammatory and allergicchanges in the body, induce thrombotic and atherosclerotic processes and, above all, increaseproliferation of cancer cells [23].The protective role of these acids in the metabolism of estrogen and estrogen receptors isparticularly important in prevention of breast cancer. Studies have shown that the protectiveeffect on cancer development is achieved with the consumption of fatty marine fish at leasttwice a week [21]. A rich source of fatty acids from the family of n-3 linseed. Thephytoestrogens contained in it influence the significant reduction of harmful effects caused bythe action of hormones, which are responsible for the growth of cancer cells [2].Therefore, there is convincing evidence that dietary habits should be changed in terms of theamount and type of fat consumed in the prevention of many diseases, including breast cancer.Modification of the diet should first of all take into account the increased intake of fattymarine fish rich in n-3 fatty acids showing protective effects. Consuming two or threeportions of fatty marine fish a week and a spoon of linseed added daily, e.g. to natural yoghurt,is the best way to increase individual consumption of fatty acids from the n-3 family [17]. Thesupply of vegetable oils, which are the source of n-6 fatty acids and fats containing saturatedfatty acids, the source of which are mainly red meat and full-fat dairy products, should belimited during the whole day’s diet.VegetablesCruciferous vegetables (also known as cabbage vegetables) play a special role in theprevention of breast cancer. This group includes all types of cabbage (white, red, Italian,Beijing), cauliflower, broccoli, Brussels sprouts, radishes, kale and rapeseed.These vegetables are an excellent source of many vitamins – including vitamins C, PP andfolic acid, minerals (calcium, magnesium, iron, potassium, selenium), as well as antioxidants(polyphenols, flavonoids, carotene). The anticancer properties of these vegetables resultmainly from their glucosinolate content. In vitro and in vivo studies have shown that thestrongest anti-cancerogenic properties are possessed by isothiocyanates (ITC): phenylethylsulforafan (occurring especially in broccoli) and phenylethyl isothiocyanate (white cabbage)and indoles: indol-3-carbinol (present, among others, in white cabbage and cauliflower) (I3C)and its condensation products 3,3’-diindolylmethane [24].These compounds are characterized by a wide spectrum of anti-cancerogenic effects. Theyfavor the release of free radicals, block angiogenesis, prevent transformation of germ cellsinto neoplastic cells, thus facilitating the process of death of the neoplastic cells themselves[22].These correlations are confirmed, for example, by studies conducted among women aged 45 –60, living in Sweden. In the study group eating one or two portions of cross vegetables duringthe day, the risk of breast cancer was as much as 45% lower than in women who rarelyinclude these vegetables in their diet [17].However, it is worth stressing that with regard to these vegetables, heat treatment is of keyimportance. Long-term preparation is conducive to the loss of a significant amount ofglucosinolates (up to 70%). Genistein slows down the growth of cancer cells, inhibits theenzyme – the so-called tyrosine protein kinase responsible for stimulating cancer cells to grow,has an antioxidant effect, enables differentiation of cancer cells into normal cells.156Therefore, it is advisable to simmer them for a short period of time under cover or steaming.Moreover, these vegetables should be eaten in a moderate amount, as their excess forces toincrease the supply of iodine due to the presence of anti-nutritive compounds (goitrogens),hindering its absorption by the thyroid gland [24].Folic acidFolic acid is a variety of vitamin B found in many vegetables, pulses, fruits, cereal grains andenriched cereals [3]. Current data indicate that folic acid in the form of vegetables, fruits andenriched cereal products is the best contributor in the reduction of cancer risk [12].CONCLUSIONNumerous research results clearly indicate that nutrition has a key role in cancer prevention.Therefore, pro-health behaviors should be promoted and information on the etiology of thesediseases should be popularized. In the 21st century, knowledge should be a key “tool in thefight” for health.REFERENCES1. Didkowska J, Wojciechowska.U, Olasek P.: Nowotwory złośliwe w Polsce w 2015 roku,Warszawa 2017.2. International Agency for Research on Cancer (IARC) World Cancer Report 2008: IARC.3. Ferlay J. Estimates of worldwide burden of cancer in 2008: GLOBOCAN 2008. Int J Cancer,2010, 127(12): 2893-2917.4. Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective. WorldCancer Research Fund/ American Institute for Cancer Research. Washington DC: AICR, 2007:72.5. Jarosz M, Sajór I. Żywienie a choroba nowotworowa. Poradnik dla pacjentów i ich rodzin.Wydawnictwo PRIMOPRO, Warszawa 20136. Tkaczuk-Włach J, Sobstyl M, Jakiel G. Rak piersi – znaczenie profilaktyki pierwotnej iwtórnej. Przegląd Menopauzalny 2012, 4: 343–7.7. Ciok J., Dolna A. Indeks glikemiczny a choroby nowotworowe. Współczesna Onkologia(2005) vol. 9; 4: 183–188.8. Czeczelewska E, Kościańska B i wsp. Wiedza młodych kobiet na temat roli czynnikadietetycznego w zapobieganiu raka piersi. Prz Med Uniw Rzesz Inst Leków 2011, 2: 212-223.9. Hamajima N, Hirose K, Tajima K, et al. Alcohol, tobacco and breast cancer— collaborativereanalysis of individual data from 53 epidemiological studies, including 58,515 women withbreast cancer and 95,067 women without the disease. Br J Cancer 2002;87:1234– 1245.10. Smith-Warner SA, Spiegelman D, Yaun SS, et al. Alcohol and breast cancer in women: apooled analysis of cohort studies. J Am MedAssoc 1998; 280: 1138-9.11. Bury P, Godlewski D, Wojtyś P. Alkohol jako czynnik ryzyka choroby nowotworowej.Współczesna Onkol 2000, 1: 13-1512. Kushi LH, Byers C, et al.. American Cancer Society Guidelines on Nutrition and PhysicalActivity for cancer prevention: reducing the risk of cancer with healthy food choices andphysical activity. CACancer J Clin 2006, 56: 254-281. 21.13. Taylor EF, Burley VJ, et al. Meat consumption and risk of breast cancer in the UK Women’sCohort Study. Brit J Cancer 2007, 96: 1139-1146.14. Peckenpaugh J. Podstawy żywienia i dietoterapia. Elsevier Urban&Partner, Wrocław 2011.15. Gruchała-Merklinger A. Spożycie tłuszczów, stężenia steroidów jajnikowych a ryzykozachorowania na nowotwór piersi. Ginekol Prakt 2009, 2: 29-32.16. Tokarz A, Bobrowska B i wsp. Wpływ oliwy i oleju słonecznikowego na zawartość 8-OHDGw moczu we wczesnej fazie tworzenia się nowotworu sutka indukowanego 7,8-dimetylobenzaantracenem u szczurów. Now Lek 2005, 74(4): 492-495.17. Beliveau R, Gingras D. Dieta w walce z rakiem. Delta, Warszawa 201118. Funahashi HF, Satake M, Hasan S, et al. Opposing effect of n-6 and n-3 polyunsaturated fattyacids on pancreatic cancer growth. Pancreas 2008, 36(4): 353-362.15719. Geelen A, Schouten JM, Kamphuis C, et al. Fish consumption, n-3 fatty acids, and colorectalcancer: a meta-analysis of prospective cohort studies. Am J Epidemiol 2007, 166(10): 1116-1125.20. Sasazuki S, Inoue M, Iwasaki M, et al. Intake of n-3 and n-6 polyunsaturated fatty acids andthe development of colorectal cancer by subsite: Japan Public Health Center-based prospectivestudy. Int J Cancer 2011, 129(7): 1718-172921. Janssens J, Vandeloo M. Rak piersi: bezpośrednie i pośrednie czynniki ryzyka związane zwiekiem i stylem życia. J Oncol 2009, 59(3): 159-167.22. Servan-Schreiber D. Antyrak. Nowy styl życia. Albatros, Warszawa 2008.23. Cichosz G, Czeczot H. Rzekomo zdrowe tłuszcze roślinne. Pol Merkur Lek 2011, 184(31):239-243.24. Grzybowska-Szwejda J. Antykancerogenne składniki warzyw kapustnych i ich znaczenie wprofilaktyce chorób nowotworowych. Bromat Chem Toksykol 2011, 44(4): 1039-1046.

The role of nutrition in the preventive treatment and etiopathogenesis of breast cancer

Wołoszynek Eliza, Maj–Gnat Katarzyna, Stępnik Jolanta, de Pourbaix Renata. The role of nutrition in the preventive treatment and etiopathogenesis of breast cancer. Journal of Education, Health and Sport. 2019;9(3):153-157. eISNN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.2589564

http://ojs.ukw.edu.pl/index.php/johs/article/view/6667

https://pbn.nauka.gov.pl/sedno-webapp/works/907172

 

 

 

 

The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part b item 1223 (26/01/2017).

1223 Journal of Education, Health and Sport eissn 2391-8306 7

                                                                

© The Authors 2019;

This article is published with open access at Licensee Open Journal Systems of Kazimierz Wielki University in Bydgoszcz, Poland

Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike.

(http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited.

 

The authors declare that there is no conflict of interests regarding the publication of this paper.

 

Received: 15.02.2019. Revised: 15.02.2019. Accepted: 10.03.2019.

 

 

 

 

 

 

 

 

 

 

 

 

 

THE ROLE OF NUTRITION IN THE PREVENTIVE TREATMENT AND ETIOPATHOGENESIS OF BREAST CANCER

 

 

Eliza Wołoszynek1, Katarzyna Maj–Gnat1, Jolanta Stępnik1, Renata de Pourbaix 1

 

1 – Wydział Lekarski i Nauk o Zdrowiu Uniwersytetu Jana Kochanowskiego w Kielcach

Address for correspondence: eliza.woloszynek@gmail.com

 

Abstract

The incidence of cancers is rising worldwide Breast cancer is a cancer whose incidence is steadily increasing in the many countries.                               

In women, breast cancer is the most common malignancy whilst its morbidity rates are the second most frequent after lung cancer.

A large body of evidence indicates that about one fourth of breast cancer cases are connected with an unhealthy diet, and pro-health lifestyle can result in even 50% of reduction of breast cancer risk. Inappropriate nutrition and dietary habits are a direct cause or a risk factor of many neoplastic diseases – including breast cancer. A change of these habits can significantly contribute to reducing the risk of breast cancer.

 

The aim of the article is to present the impact of the selected nutritional risk factors as well as prevention methods for breast cancer.

 

Key words: cancer diseases, breast cancer, nutritional factors, cancer preventio

NEUROSURGERY ENTHUSIASTIC WOMEN SOCIETY

The incidence of cancers is rising worldwide Breast cancer is a cancer whose incidence is steadily increasing in the many countries.                                

In women, breast cancer is the most common malignancy whilst its morbidity rates are the second most frequent after lung cancer.

A large body of evidence indicates that about one fourth of breast cancer cases are connected with an unhealthy diet, and pro-health lifestyle can result in even 50% of reduction of breast cancer risk. Inappropriate nutrition and dietary habits are a direct cause or a risk factor of many neoplastic diseases – including breast cancer. A change of these habits can significantly contribute to reducing the risk of breast cancer

Eliza Wołoszynek

Katarzyna Maj–Gnat

Jolanta Stępnik

Renata de Pourbaix

Directory of Open Access Journals

Wołoszynek Eliza, Maj–Gnat Katarzyna, Stępnik Jolanta, de Pourbaix Renata. The role of nutrition in the preventive treatment and etiopathogenesis of breast cancer. Journal of Education, Health and Sport. 2019;9(3):153-157. eISNN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.2589564

http://ojs.ukw.edu.pl/index.php/johs/article/view/6667

https://pbn.nauka.gov.pl/sedno-webapp/works/907172

 

 

 

 

The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part b item 1223 (26/01/2017).

1223 Journal of Education, Health and Sport eissn 2391-8306 7

                                                                

© The Authors 2019;

This article is published with open access at Licensee Open Journal Systems of Kazimierz Wielki University in Bydgoszcz, Poland

Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike.

(http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited.

 

The authors declare that there is no conflict of interests regarding the publication of this paper.

 

Received: 15.02.2019. Revised: 15.02.2019. Accepted: 10.03.2019.

 

 

 

 

 

 

 

 

 

 

 

 


 

THE ROLE OF NUTRITION IN THE PREVENTIVE TREATMENT AND ETIOPATHOGENESIS OF BREAST CANCER

 

 

Eliza Wołoszynek1, Katarzyna Maj–Gnat1, Jolanta Stępnik1, Renata de Pourbaix 1

 

1 – Wydział Lekarski i Nauk o Zdrowiu Uniwersytetu Jana Kochanowskiego w Kielcach

Address for correspondence: eliza.woloszynek@gmail.com

 

Abstract

The incidence of cancers is rising worldwide Breast cancer is a cancer whose incidence is steadily increasing in the many countries.                               

In women, breast cancer is the most common malignancy whilst its morbidity rates are the second most frequent after lung cancer.

A large body of evidence indicates that about one fourth of breast cancer cases are connected with an unhealthy diet, and pro-health lifestyle can result in even 50% of reduction of breast cancer risk. Inappropriate nutrition and dietary habits are a direct cause or a risk factor of many neoplastic diseases – including breast cancer. A change of these habits can significantly contribute to reducing the risk of breast cancer.


 

The aim of the article is to present the impact of the selected nutritional risk factors as well as prevention methods for breast cancer.

 

Key words: cancer diseases, breast cancer, nutritional factors, cancer preventio

https://apcz.umk.pl/JEHS/article/download/6667/pdf

The role of nutrition in the preventive treatment and etiopathogenesis of breast cancer

Abstract

Similar works

Full text

Available Versions

Akademicka Platforma Czasopism

NEUROSURGERY ENTHUSIASTIC WOMEN SOCIETY

Directory of Open Access Journals

NEUROSURGERY ENTHUSIASTIC WOMEN SOCIETY