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Diet components can suppress inflammation and reduce cancer risk

W. Elaine Hardman
한국영양학회 (The Korean Nutrition Society)|2014.06|Nutrition Research and Practice|제8권 제3호|pp. 233-240

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참고문헌

키워드

CancerinflammationNFκBwalnutplant based diet

초록

Epidemiology studies indicate that diet or specific dietary components can reduce the risk for cancer, cardiovasculardisease and diabetes. An underlying cause of these diseases is chronic inflammation. Dietary components that are beneficialagainst disease seem to have multiple mechanisms of action and many also have a common mechanism of reducing inflammation,often via the NFκB pathway. Thus, a plant based diet can contain many components that reduce inflammation and can reducethe risk for developing all three of these chronic diseases. We summarize dietary components that have been shown to reducecancer risk and two studies that show that dietary walnut can reduce cancer growth and development. Part of the mechanismfor the anticancer benefit of walnut was by suppressing the activation of NFκB. In this brief review, we focus on reductionof cancer risk by dietary components and the relationship to suppression of inflammation. However, it should be rememberedthat most dietary components have multiple beneficial mechanisms of action that can be additive and that suppression ofchronic inflammation should reduce the risk for all three chronic diseases.

Abstract

Epidemiology studies indicate that diet or specific dietary components can reduce the risk for cancer, cardiovasculardisease and diabetes. An underlying cause of these diseases is chronic inflammation. Dietary components that are beneficialagainst disease seem to have multiple mechanisms of action and many also have a common mechanism of reducing inflammation,often via the NFκB pathway. Thus, a plant based diet can contain many components that reduce inflammation and can reducethe risk for developing all three of these chronic diseases. We summarize dietary components that have been shown to reducecancer risk and two studies that show that dietary walnut can reduce cancer growth and development. Part of the mechanismfor the anticancer benefit of walnut was by suppressing the activation of NFκB. In this brief review, we focus on reductionof cancer risk by dietary components and the relationship to suppression of inflammation. However, it should be rememberedthat most dietary components have multiple beneficial mechanisms of action that can be additive and that suppression ofchronic inflammation should reduce the risk for all three chronic diseases.

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