Table 1 Specific food components affecting development of cancers
From: Nutrigenomics and microbiome shaping the future of personalized medicine: a review article
Food factors increasing cancer risk | Food factors decreasing cancer risk |
|---|---|
Charcoal-broiled meat: stomach, colon, and rectal cancers [48] | Vitamin A and beta-carotene: lung, stomach, colon, prostate, and cervix cancers [49] |
Red meat: colorectal cancer [48] | Vitamin C: esophagus, stomach, rectum, pancreas, breast, cervix, and lung cancers [49] |
Nitrites: stomach cancer [50] | Vitamin E: colon and prostate cancers [49] |
Salt: stomach and throat cancer [48] | Selenium: lung, prostate and colon cancers [49] |
Saturated fat and trans-fatty acids: lung, colon, rectum, breast, and endometrium cancers [51] | N-acetyl-cysteine (NAC): blocks the metastatic potential of several cancer cell lines through inhibition of enzymes that stimulate tumor vascularization [52] |
Alcohol: liver, breast, colon, rectum, oral, and esophageal cancers [53] | Cruciferous vegetables: colorectal cancer [49] |
Sweeteners: saccharin, cyclamate Aspartame: lymphoma, leukemia, and bladder tumors [54] | Resveratrol: breast, blood and lung cancers [55] |
Food additives: potassium bromate, fluoride Food dyes: osteosarcoma, bladder, kidney, and thyroid tumors [56] | Curcumin: leukemia, lymphoma, stomach, gastrointestinal, sarcoma, breast, and head and neck cancers [57] |
Glyphosate: non-Hodgkin lymphoma and pancreatic cancers [58] | Lycopenes: prostate cancer [59] |