Open AccessNutrition Chemoprevention of Gastrointestinal Cancers: A Critical Review
Author(s) -
Kim YoungIn,
Mason Joel B.
Publication year - 1996
Publication title -
nutrition reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.958
H-Index - 150
eISSN - 1753-4887
pISSN - 0029-6643
DOI - 10.1111/j.1753-4887.1996.tb03947.x
Subject(s) - medicine , gastrointestinal tract , cancer , red meat , colorectal cancer , randomized controlled trial , gastrointestinal cancer , vitamin d and neurology , environmental health , physiology , pathology
Various strategies utilizing specific dietary factors have been investigated for their ability to modulate the development of several cancers of the gastrointestinal tract. The effects of fat, red meat, fiber, fruits and vegetables, and alcohol on colorectal carcinogenesis have been reasonably well defined. Folate, selenium, and omega‐3 fatty acids are rapidly emerging as important agents in nutrition chemoprevention, while the role of anti‐oxidant vitamins and calcium is less certain. Although recent intervention studies from China have suggested a protective role of certain vitamins and minerals for esophageal and gastric cancers, further data from prospective randomized intervention studies are needed. Until more firm data are available, the dietary recommendations provided by the American Cancer Society and the National Cancer Institute are appropriate guidelines.