Nutrition and cancer prevention PDF
Preview Nutrition and cancer prevention
DK945X half title pg 8/11/05 1:13 AM Page 1 NUTRITION and CANCER PREVENTION NUTRITION AND DISEASE PREVENTION Editorial Advisory Board CAROLYN D. BERDANIER, PH.D. University of Georgia, Athens, Georgia, U.S.A. FRANK GREENWAY, M.D. Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, Louisiana, U.S.A. KHURSHEED N. JEEJEEBHOY, M.D. University of Toronto Medical School, Toronto, Canada MULCHAND S. PATEL, PH.D. University at Buffalo, The State University of New York, Buffalo, New York, U.S.A. KATHLEEN M. RASMUSSEN, PH.D. Cornell University, Ithaca, New York, U.S.A. Published Titles Genomics and Proteomics in Nutrition Carolyn D. Berdanier, Ph.D., Professor Emerita, University of Georgia, Athens, Watkinsville, Georgia Naima Moustaid-Moussa, Ph.D., University of Tennessee, Knoxville, Tennessee Perinatal Nutrition: Optimizing Infant Health and Development Jatinder Bhatia, M.B.B.S., Medical College of Georgia, Augusta, Georgia Soy in Health and Disease Prevention Michihiro Sugano, Ph.D., Professor Emeritus, Kyushu University, Japan Nutrition and Cancer Prevention Atif B. Awad, Ph.D., University at Buffalo, The State University of New York, Buffalo, New York Peter G. Bradford, Ph.D., University at Buffalo, The State University of New York, Buffalo, New York DK945X title pg 8/11/05 1:12 AM Page 1 NUTRITION and CANCER PREVENTION Edited by Atif B. Awad Peter G. Bradford Boca Raton London New York A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. DK945X_Discl.fm Page 1 Wednesday, June 15, 2005 11:44 AM Published in 2006 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2006 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-3945-6 (Hardcover) International Standard Book Number-13: 978-0-8493-3945-5 (Hardcover) Library of Congress Card Number 2005040594 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Nutrition and cancer prevention / edited by Atif B. Awad, Peter G. Bradford. p. cm. -- (Nutrition and disease prevention; 4) Includes bibliographical references and index. ISBN 0-8493-3945-6 (alk. paper) 1. Cancer--Nutritional aspects. 2. Cancer--Chemoprevention. I. Awad, Atif B. II. Bradford, Peter G. III. Series. RC268.45.N8742 2005 616.99'40654--dc22 2005040594 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com Taylor & Francis Group and the CRC Press Web site at is the Academic Division of T&F Informa plc. http://www.crcpress.com Preface Nutrition plays an essential role in health and in the prevention of disease, including cancer. Epidemiological studies have estimated that approximately 35% of cancers are potentially avoidable by nutritional modification. These modifica- tions include strategies such as caloric restriction and limitation of specific macro- nutrient groups. However, as this book reports, there is compelling evidence that essential foods contain micronutrient factors that confer protection from cancers, specifically the common cancers of the colon, breast, and prostate. In Nutrition and Cancer Prevention, the top experts in the field present analyses of specific dietary components that may offer protection from common cancers. The book organizes these dietary components into the general classes of vitamins, minerals, phytosterols, polyphenols, isothiocyanates, saponins, and specialized lipids. The introductory chapters update the descriptive epidemiology of the major cancers of the Western world as well as the general means by which diet may protect people from these cancers. Part II addresses the potential anticarcinogenic activities of vitamins A, D, E, C and folic acid, as well as some of their synthetic analogs. Part III focuses on studies of the minerals calcium and selenium: that calcium and calcium-sensing mechanisms in the gut affect colon cell differenti- ation and tumor formation and that diets of selenium-rich foods such as cereal grains, garlic, and broccoli are associated with reduced rates of cancers of the lung, colon, and prostate. Part IV discusses the phytosterols, plant compounds with chemical similarity to cholesterol. Diets rich in phytosterols are associated not only with reduced serum cholesterol and atherosclerosis, but also with decreased incidences of cancers of the breast and colon. Part V offers compre- hensive analyses of the cancer chemoprotective activities of the class of nutrients broadly called polyphenols. Polyphenols include isoflavones from soy, flavonoids from soy and tea, catechins from green tea, resveratrol from grapes and red wine, lignans from flaxseed, and anthocyanins from berry fruits. Parts VI and VII detail the cancer chemoprotective effects of isothiocyanates and saponins. Isothiocyan- ates found in high amounts in broccoli, kale, and other cruciferous vegetables inhibit the metabolic activation of a variety of carcinogens. Saponins of ginseng and soy have antimutagenic and anticarcinogenic activities. Part VIII presents interesting evidence for the cancer chemoprotective potential of specialized dietary lipids, including omega-3 fatty acids, linoleic acid, and sphingolipids. Finally, Part IX addresses the roles of obesity and excess alcohol consumption in cancer development. The book covers in detail those dietary components that have shown to have potential either in protection from cancer, in modulation of cancer development, or in the reduction of tumor metastasis. Supportive evidence includes epidemi- ological, experimental, and clinical studies. For each nutritional class, several leading experts present the scientific evidence addressing the potential mecha- nisms by which these dietary components may offer protection from cancer as well as future research directions. Atif B. Awad, Ph.D. Peter G. Bradford, Ph.D. About the Editors Atif B. Awad is an associate professor of nutrition and biochemistry at the State University of New York at Buffalo. He obtained his Ph.D. degree in nutrition from Rutgers University, New Jersey, and completed postdoctoral training in biochemistry at the University of Iowa. He has supervised more than 75 M.S. and Ph.D. students. He has published 70 papers and has presented more than 70 abstracts at scientific meetings. His research focus is in the area of dietary lipids and disease prevention, including the effects of phytochemicals, such as phy- tosterols and phytoestrogens, on cardiovascular disease and cancer. Peter G. Bradford is an associate professor of pharmacology and toxicology in the School of Medicine and Biomedical Sciences and an associate professor of oral biology in the School of Dental Medicine at the State University of New York at Buffalo. He is author or coauthor of more than 40 journal articles and book chapters. He served as visiting assistant professor at the Beijing Medical University in 1991. Dr. Bradford received a B.S. (1977) degree in biology from the University of Albany and his M.S. (1980) and Ph.D. (1982) degrees in biochemistry from the University of Rochester. Contributors Atif B. Awad Feng Chu Department of Exercise and Nutrition Department of Cancer Biology Sciences M.D. Anderson Cancer Center School of Public Health and Health University of Texas Professions Houston, Texas State University of New York at Buffalo Guus S.M.J.E. Duchateau Buffalo, New York Unilever Health Institute Unilever Research and Development Vlaardingen, The Netherlands Maddalena Barba Department of Social and Preventive Barbara Fuhrman Medicine Department of Social and Preventive School of Public Health and Health Medicine Professions School of Public Health and Health State University of New York at Professions Buffalo State University of New York at Buffalo, New York Buffalo Buffalo, New York Peter G. Bradford Department of Pharmacology and David A. Gewirtz Toxicology Department of Medicine School of Medicine and Biomedical Medical College of Virginia Sciences Richmond, Virginia State University of New York at Buffalo Vay Liang W. Go Buffalo, New York Department of Medicine David Geffen School of Medicine at UCLA Subhas Chakrabarty Los Angeles, California Department of Molecular Pathology Division of Pathology and Laboratory Diane M. Harris Medicine UCLA Center for Human Nutrition M.D. Anderson Cancer Center David Geffen School of Medicine at University of Texas UCLA Houston, Texas Los Angeles, California
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