Transcript Diet and Health

Diet and Health
Chapter 11
Cancer Facts
 US men have a 1 in 2 lifetime risk
 US women have a 1 in 3 lifetime risk
 1,220,000 new malignant cancer cases
in 2000
 552,000 cancer deaths in 2000
 Cancer the Top Killer for Those
Under 85 – Jan 20, 2005
Cancer Trends
JNCI, 1999
 1990-1996
 All cancer incidence declined
by 2.2%
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-4.1% males
-0.5% females
USATODAY.com - Cancer
deaths lowest in 7 decades
The Cancer Development
Process
Initiation
 Alterations in DNA
 minutes - days
 Causes:
radiation
 chemical carcinogens
 viruses
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The Cancer Development
Process
Promotion
 “locking” DNA alterations
 failure of DNA repair
mechanisms
 months - years
The Cancer Development
Process
 Cancer Progression
 Uncontrolled growth of
cancer cells
 malignancy and metastasis
 weeks to years
Cancer Development
http://science.education.nih.gov/supplements/nih1/cancer/activities/activity2_animations.htm
Diet and Cancer Development
 Initiation
 Dietary sources of carcinogens
 aflatoxin mold from peanuts
 benzopyrene from charbroiled meats
 nitrosamine from cured meats
 Protection
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phytochemicals
antioxidants
dietary fiber
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Alaska Journal of Commerce Online
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Diet and Cancer Development
 Promotion
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Fat and PUFA
excess alcohol
 Progression
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excess Fat and calories
Diet and Cancer
ACS 2000
 One third of cancer deaths in US
is due to cigarette smoking
 One third of cancer deaths in US
is due to diet
 5-10% of cancers are hereditary
 NutraIngredients
1999 ACS Dietary Guidelines
Choose most of the foods you
eat from plant sources.
 Five A Day
 low in fat and calories
 high in folic acid, vitamin C, beta-carotene
 high in fiber
 high in phytochemicals
 ABC News: Turn to Tomatoes for Prostate
Health
 FOXNews.com - Health - Vitamin D May
Lower Some Cancer Risk
Trends in Consumption of Recommended Vegetable and
Fruit Servings (5 or more) for Cancer Prevention, Adults 18
and Older, US, 1994-2000
Prevalence (%)
35
30
25
22
24
24
23
1996
1998
2000
20
15
10
5
0
1994*
* Includes fewer than 50 states and the District of Columbia. All other prevalences include the 50 states and District
of Columbia.
Source: Behavioral Risk Factor Surveillance System, 1994, 1996, 1998, 2000, National Center for Chronic Disease
Prevention and Health Promotion, Centers for Disease Control and Prevention, 1997, 1999, 2000, 2001.
Hypertension
Definition
Diastolic Blood Pressure
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> 90 mm Hg
Systolic Blood Pressure
>140 mm Hg
 Desirable < 120/80
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Hypertension and Disease
 Stroke
2/3rds with first stroke have HTN
 7 times more likely than normal
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 Coronary heart disease
1/2 with first MI have HTN
 3 times more likely than normal
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 End-stage Renal Failure
 Blindness
Blood
Pressure
Risk Factors
Age
Ethnicity
Family History
Obesity
Diet and Hypertension
Weight Loss
Moderate weight
loss
Regular exercise
Diet and Hypertension
 Alcohol
 < 1-2 servings per day
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>2 servings increases risk of HTN
 Potassium
 fruits and vegetables
 Fish Oils
 Calcium
 Calcium, Linus Pauling Institute's
Micronutrient Information Center
Potassium
 Found in both plant and animal
 AI = 4700 mg/day
 Good food sources
 Functions
Works with sodium
 Helps maintain lower BP
 Protective Effects of High Dietary
Potassium: Nutritional and Metabolic
Aspects -- Demigné et al. 134 (11):
2903 -- Journal of Nutrition
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