Modern understanding of nutrition and micronu - trients as risk factors for cancer

Abstract

Background. Studying nutrition and dietary supplements is essential to identify factors that may reduce or increase the risk of malignant tumors. This will make it possible to determine which foods and micronutrients contribute to cancer prevention. As a result, such information can significantly decrease cancer mortality and reduce the burden on the healthcare system. Purpose. Summarizing the latest data on nutrition and micronutrients as risk factors for cancer. Materials and methods. Articles published in Scopus, MEDLINE, Google Scholar, and CyberLeninka databases were analyzed. Results. High intakes of red and processed meats, refined grains, and sweets, and low intakes of fruits and vegetables (Western diet) increase the risk of pancreatic, colon, ovarian, endometrial, breast, and bladder cancer. The Mediterranean diet reduces the risk of cancer mortality. Vitamin A may reduce the risk of esophageal, pancreatic, lung, cervical, ovarian, and glioma cancers. Longterm vitamin D supplementation reduces the incidence of breast cancer and precancerous colonpolyps. Vitamin E deficiency is associated with the risk of cancer of the bladder, esophagus, and pancreas. Vitamin K reduces mortality from lung and prostate cancer and prevents colon tumors and melanoma. Higher levels of vitamin B2 are associated with a lower risk of lung cancer, while vitamin B12 is directly related to the risk of esophageal cancer. Vitamin C in high doses decreases the risk of lung cancer and mortality in breast cancer, as well as enhances the effects of immunotherapy and drug therapy. Conсlusions. Promoting a diet rich in fruits, vegetables, and fiber, limiting red meat, among the population and recommending abandoning the Western diet and bad habits. Monitoring the content of vitamins in the body, especially in patients at risk: pregnant women, children and adolescents, and individuals living in regions with a high risk of vitamin deficiency.