DIET IN LIFESTYLE DISORDERS

CANCER

ALKA SANGHAVI
Lecturer, Gujarat University,
Consultant Dietician
 Causes of Cancer Cell Development
Underlying cause is the functional loss of cell
control over normal cell reproduction due to:
– Mutations
– Chemical carcinogens
– Radiation damage
– Viruses
– Epidemiologic factors
– Stress and dietary factors
 Systemic Effects of Cancer
• Several systemic effects cause continuing weight
loss
Anorexia, loss of appetite
Increased metabolism
Negative nitrogen balance
• Cachexia
Extreme weight loss and weakness caused by
inability to ingest or use nutrients.
Body feeds off its own tissue protein
Experienced by half of all cancer patients
Aggressive nutrition therapy is necessary
 NUTRITION AND IMMUNITY
• Inadequate nutrition weakens the immune
system
• Causes atrophy of tissues in GI structures
• Antibodies are proteins
• Body tissue strength depends on ability to build
and rebuild, which requires optimal nutrition
intake
• Protein and key vitamins and minerals, as well as
non-protein energy sources, must be constantly
supplied by the diet to enhance immunity.
Cancer—Medical and Nutritional
Management
 MEDICAL MANAGEMENT
• SURGERY All surgery requires nutritional support for the
healing process. General condition of cancer patients is
often weakened by the disease process
• RADIATION THERAPY Involves high-energy x-rays targeted
on the cancer site. Often kills surrounding healthy cells as
well as cancerous cells. Nutritional problems driven by site
and intensity of radiation treatment
• CHEMOTHERAPY Highly-toxic drugs administered via the
blood stream to kill cancer cells. Use of monoamine oxidase
inhibitors.
• IMMUNO THERAPY
• BONE MARROW TRANSPLANT
FOOD PYRAMID
 FACTORS PROMOTING
CARCINOGENESIS
DIETARY CARCINOGENS
 Formed during grilling ,broiling, barbecuing and smoking of
red meat.
 Mutagens found in mushrooms, caffeine, tobacco
 Contaminants like pesticides in foods
 Modified compounds like preservatives, food additives
 Mycotoxins and toxins produced from molds
 Tea and coffee
 Alcohol consumption in high amounts
 DIETARY FACTORS INHIBITING
CARCINOGENESIS
ANTIOXIDANTS
PHYTOCHEMICALS
IMMUNO-POTENTIATING AGENTS
DETOXIFYING AGENTS
DIETARY FIBER/PHYTOCHEMICALS
 ANTIOXIDANTS
Normal functioning= balancing prooxidant +antioxidant
Prooxidant helps release O2 to provide energy for cell
functioning .
Antioxidants help to neutralize free radicals generated as
natural metabolic processes or from environmental
contaminants like smoke, carcinogens, radiation, food
additives,etc.

Vit A
• Vit C
• Vit E
• Iron
• Zinc
• Selenium
DETOXIFYING AGENTS
IMMUNOPOTENTIATING AGENT
This effect is mediated by:
a) Probiotics. Probiotics are live microbial food
supplements that beneficially affect the host by
improving its intestinal microbial balance.
eg : curd, pickled salad, probiotic yogurt, probiotic
buttermilk, whey drinks
b) Garlic stimulates natural killer cell activity
c) Beetroot juice builds immune boosting function
 PHYTOCHEMICALS
COMPONENTS SOURCES
Beta-carotene Carrots, pumpkin, sweet
potato
Lycopene Tomatoes, watermelon
Insoluble fiber Wheat bran, oat bran, fruit
skins
Soluble fiber Peas, beans, apples, citrus
fruits, isabgul
Whole grains and legumes Cereal grains, whole wheat
bread, brown rice
HEALTH ATTRIBUTES
Neutralizes free radicals, it
is converted to Vit – A in
the body.
Maintenance of prostate
health.
Maintenance of healthy
digestive tract, reduce risk
of some cancers.
Reduces risk of CHD and
some types of cancer.
Reduces risk of CHD,
cancer & maintenance of
healthy blood glucose
levels.
 COMPONENTS SOURCES HEALTH ATTRIBUTES

Flavanones Citrus fruits Neutralizes free radicals,

boosts cellular antioxidant
defence
Flavonols/ Flavanols Onions, apples, tea, broccoli, Neutralizes free radicals,
grapes boosts cellular antioxidant
defence, maintains heart
health
MUFA Tree nuts, olive oil, canola oil, Reduces risk of CHD
groundnut oil
PUFA (Omega 3 fatty acid) Walnuts, flax seeds, fish & fish Reduces risk of CHD,
oils maintenance of mental &
visual function
Isothiocynates Cauliflower, broccoli, sprouts, Enhances detoxification of
cabbage,raddish undesirable compounds,
boosts cellular antioxidant
defense
 COMPONENTS SOURCES HEALTH ATTRIBUTES

Prebiotics (inulin, fructo Garlic, onion, honey, whole Improves GI health &
oligosaccharides) grains, raw banana, fortified calcium absorption
foods and beverages

Probiotics (yeast, Certain yogurts and other Improves GI health, and

lactobacilli, bifidobacteria) cultured bacteria and non- immunity, benefits are strain
dairy products specific
THANK YOU