A Comprehensive Review of Dietary Factors Involved in Aetiology and Prevention of Cancer

Abstract

Cancer has emerged as far more common disease than what it was once considered. An alarming increase in the incidence of cancer in recent years is a cause of major concern. Sedentary lifestyle, consumption of processed foods, alcohol, increasingly stressful life and smoking is considered to be contributory factors. Diet among all these factors has close association with the health of an individual. Increasing evidences have associated certain food ingredients and their addictions as risk factors for development of cancer. Similarly, millions of investigations have pointed out the role of specific nutrient in the diet in blocking specific cancer cell growth pathways. Present paper reviews the influence of dietary factors in the aetiology of cancer. It discusses the role of intermediate metabolites released in triggering transformation of cells. The paper further elaborates on the potential of various dietary components in prevention of cancer, improving effectivity of chemotherapy treatment and lowering the risk of long-term complications in cancer patients. This knowledge is important in making decisions regarding both individual’s dietary choices and shaping health promoting policies. Keywords: Chronic, Prevalence, N-nitroso compounds, Dietary, Phytochemical