How does dietary status affect carcinogenesis?
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Abstract
Cancer is a multi-factoral disease resulting from the perturbation of the normal regulatory processes of a cell. Cancer cells are generated from healthy cells by an accumulation of genetic alterations. These alterations can take the form of mutations, losses, amplifications or re-arrangements in so called "oncogenes" or "tumor suppresser genes". The many potential mutations giving rise to cancer are initiated by carcinogenic substances and by certain environmental conditions [1]. Carcinogenic substances can be loosely classified as "endogenous", which may be naturally occurring, iatrogenic, environmental contaminants or life style-related or endogenous, for example reactive oxygen species which can be produced in vivo. The human diet consists of an array of microbial, animal and plant derived material and a link between diet and health has been recognized for many centuries. The specific relationship between diet and cancer however is ill defined and uncertain and the evidence is contradictory. dietary constituents are believed to play both a protective and causative role in the aetiology of the disease and the link between dietary factors and carcinogenesis has been relentlessly investigated by way of animal experiments. Numerous, albeit rather general epidemiological studies have also supported the notion that dietary status can influence carcinogenesis.
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