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Cancers
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Role of Diet in Cancer Prevention and Treatment
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Role of Diet in Cancer Prevention and Treatment

A special issue of Cancers (ISSN 2072-6694). This special issue belongs to the section "Cancer Epidemiology and Prevention".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 35065

Special Issue Editors

Prof. Giovanna Caderni

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Guest Editor
Associate Professor, Department of Neuroscience, Area of Pharmacy and Child, University of Firenze, Italy
Interests: colon carcinogenesis; preneoplastic lesions; chemoprevention diet
Dr. Giovanna Masala

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Guest Editor
Head, Molecular and Lifestyle Epidemiology Branch; Cancer Risk Factors and Lifestyle Epidemiology Unit; Institute for cancer research, prevention and clinical network (ISPRO) Via Cosimo il Vecchio, 2- 50139 Florence, Italy
Interests: cancer epidemiology; molecular epidemiology; nutrition; lifestyle; cancer prevention

Special Issue Information

Dear Colleagues,

Epidemiological and experimental studies clearly indicate that dietary habits play a key role in determining the risk of cancer in many organs, such as colon and rectum, breast, and stomach, among others. Diet can impact cancer risk either unfavorably or beneficially, affecting several pathways of the carcinogenesis process, including those involved in cell proliferation, apoptosis, inflammation, or immunity. A growing interest in the influence of the intestinal microbiome, itself affected by dietary habits, is also emerging. While the diet may contain harmful substances that must be avoided, the results reported in large prospective studies support the role of specific foods and more complex dietary patterns in reducing the risk of cancer. In addition, though less data are available, a role of diet in cancer survival, and in facilitating the effect of treatment, has been suggested. Strategies to modify dietary habits in the general population and in high-risk groups should be developed and evaluated. In this Special Issue, researchers are invited to contribute their most recent results on all aspects elucidating the role of diet in cancer prevention; both epidemiological and experimental studies will be accepted.

Prof. Giovanna Caderni
Dr. Giovanna Masala
Guest Editors

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Keywords

  • Diet
  • Cancer prevention
  • Prospective studies
  • Intervention trials
  • Experimental studies

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Published Papers (9 papers)

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Research

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13 pages, 268 KiB  
Article
Dietary Intakes of Animal and Plant Proteins and Risk of Colorectal Cancer: The EPIC-Italy Cohort
by Sabina Sieri, Claudia Agnoli, Valeria Pala, Sara Grioni, Domenico Palli, Benedetta Bendinelli, Alessandra Macciotta, Fulvio Ricceri, Salvatore Panico, Maria Santucci De Magistris, Rosario Tumino, Luigi Fontana and Vittorio Krogh
Cancers 2022, 14(12), 2917; https://doi.org/10.3390/cancers14122917 - 13 Jun 2022
Cited by 4 | Viewed by 2841
Abstract
We prospectively investigated the associations of protein intake with colorectal cancer (CRC) risk in middle-aged Italian men and women. Food consumption was assessed by validated Epic semiquantitative food-frequency questionnaires. Multivariable Cox models stratified by center, age, and sex, adjusted for confounders, estimated the [...] Read more.
We prospectively investigated the associations of protein intake with colorectal cancer (CRC) risk in middle-aged Italian men and women. Food consumption was assessed by validated Epic semiquantitative food-frequency questionnaires. Multivariable Cox models stratified by center, age, and sex, adjusted for confounders, estimated the associations of animal and plant protein consumption with CRC risk by subsite. Among 44,824 men and women, we identified 539 incident CRCs after a median follow-up of 14 years. Replacing animal proteins with plant proteins was associated with a decreased risk of rectal (HR, 0.71; 95% CI, 0.55–0.92) but not colon cancer. By contrast, replacing animal proteins with plant proteins from high-glycemic-index (GI) foods was associated with an increased risk of proximal and distal (including sigma) colon cancer (HR, 1.23; 95% CI, 1.07–1.40) but not when animal proteins were replaced with plant proteins from low-GI foods (HR, 0.93; 95% CI, 0.79–1.11). Further evaluation revealed that the increased colon cancer risk was limited to the substitution of proteins from red and processed meat, as well as dairy and eggs, with vegetable proteins from high-GI foods. Participants in the highest quintile of animal protein intake had higher plasma glucose and cholesterol levels than those in the lowest quintile. By contrast, higher intake of plant proteins from low-GI foods was inversely associated with fasting insulin and HOMA-IR levels. In conclusion, replacing animal proteins with plant proteins from high-GI foods was associated with an increased risk of colon cancer. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
19 pages, 2275 KiB  
Article
Dietary Fat Intake: Associations with Dietary Patterns and Postmenopausal Breast Cancer—A Case-Control Study
by Beata Stasiewicz, Lidia Wadolowska, Maciej Biernacki, Malgorzata Anna Slowinska and Ewa Stachowska
Cancers 2022, 14(7), 1724; https://doi.org/10.3390/cancers14071724 - 28 Mar 2022
Cited by 3 | Viewed by 3090
Abstract
The aim of this study was to assess the associations of dietary fat intake with BC occurrence and dietary patterns. This case-control study involved 420 women aged 40–79 years from northeastern Poland, including 190 newly diagnosed BC cases. Dietary data were collected using [...] Read more.
The aim of this study was to assess the associations of dietary fat intake with BC occurrence and dietary patterns. This case-control study involved 420 women aged 40–79 years from northeastern Poland, including 190 newly diagnosed BC cases. Dietary data were collected using a food frequency questionnaire (62-item FFQ-6®). The Quick Food Scan of the National Cancer Institute and the Percentage Energy from Fat Screener scoring procedures were used to estimate the percentage energy from dietary fat (Pfat). The odds of BC occurrence was three times higher in the Pfat > 32%. The Pfat > 32% was positively associated with the ‘Non-Healthy’ DP and inversely associated with the Polish-aMED® score, ‘Prudent’ DP, and ‘Margarine and Sweetened Dairy’ DP. This case-control study suggests that a higher dietary fat intake (>32%) may contribute to an increased occurrence of peri- and postmenopausal breast cancer in women. Given the obtained results, an unhealthy dietary pattern characterized by the consumption of highly processed, high in sugar foods and animal fat foods should be avoided to reduce fat intake. Instead, the frequent consumption of low-processed plant foods, fish, and moderate consumption of low-fat dairy should be recommended since this pro-healthy diet is inversely associated with dietary fat intake. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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20 pages, 4309 KiB  
Article
Extra-Virgin Olive Oil and Its Minor Compounds Influence Apoptosis in Experimental Mammary Tumors and Human Breast Cancer Cell Lines
by Maite Garcia-Guasch, Mireia Medrano, Irmgard Costa, Elena Vela, Marta Grau, Eduard Escrich and Raquel Moral
Cancers 2022, 14(4), 905; https://doi.org/10.3390/cancers14040905 - 11 Feb 2022
Cited by 8 | Viewed by 2662
Abstract
Breast cancer is the most common malignancy among women worldwide. Modifiable factors such as nutrition have a role in its etiology. In experimental tumors, we have observed the differential influence of high-fat diets in metabolic pathways, suggesting a different balance in proliferation/apoptosis. In [...] Read more.
Breast cancer is the most common malignancy among women worldwide. Modifiable factors such as nutrition have a role in its etiology. In experimental tumors, we have observed the differential influence of high-fat diets in metabolic pathways, suggesting a different balance in proliferation/apoptosis. In this work, we analyzed the effects of a diet high in n-6 polyunsaturated fatty acids (PUFA) and a diet high in extra-virgin olive oil (EVOO) on the histopathological features and different cell death pathways in the dimethylbenz(a)anthracene-induced breast cancer model. The diet high in n-6 PUFA had a stimulating effect on the morphological aggressiveness of tumors and their proliferation, while no significant differences were found in groups fed the EVOO-enriched diet in comparison to a low-fat control group. The high-EVOO diet induced modifications in proteins involved in several cell death pathways. In vitro analysis in different human breast cancer cell lines showed an effect of EVOO minor compounds (especially hydroxytyrosol), but not of fatty acids, decreasing viability while increasing apoptosis. The results suggest an effect of dietary lipids on tumor molecular contexts that result in the modulation of different pathways, highlighting the importance of apoptosis in the interplay of survival processes and how dietary habits may have an impact on breast cancer risk. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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16 pages, 1995 KiB  
Article
Discovery of Sulforaphane as an Inducer of Ferroptosis in U-937 Leukemia Cells: Expanding Its Anticancer Potential
by Giulia Greco, Michael Schnekenburger, Elena Catanzaro, Eleonora Turrini, Fabio Ferrini, Piero Sestili, Marc Diederich and Carmela Fimognari
Cancers 2022, 14(1), 76; https://doi.org/10.3390/cancers14010076 - 24 Dec 2021
Cited by 17 | Viewed by 4141
Abstract
In recent years, natural compounds have emerged as inducers of non-canonical cell death. The isothiocyanate sulforaphane (SFN) is a well-known natural anticancer compound with remarkable pro-apoptotic activity. Its ability to promote non-apoptotic cell-death mechanisms remains poorly investigated. This work aimed to explore the [...] Read more.
In recent years, natural compounds have emerged as inducers of non-canonical cell death. The isothiocyanate sulforaphane (SFN) is a well-known natural anticancer compound with remarkable pro-apoptotic activity. Its ability to promote non-apoptotic cell-death mechanisms remains poorly investigated. This work aimed to explore the capacity of SFN to induce non-apoptotic cell death modalities. SFN was tested on different acute myeloid leukemia cell lines. The mechanism of cell death was investigated using a multi-parametric approach including fluorescence microscopy, western blotting, and flow cytometry. SFN triggered different cell-death modalities in a dose-dependent manner. At 25 μM, SFN induced caspase-dependent apoptosis and at 50 μM ferroptosis was induced through depletion of glutathione (GSH), decreased GSH peroxidase 4 protein expression, and lipid peroxidation. In contrast, necroptosis was not involved in SFN-induced cell death, as demonstrated by the non-significant increase in phosphorylation of receptor-interacting protein kinase 3 and phosphorylation of the necroptotic effector mixed lineage kinase domain-like pseudokinase. Taken together, our results suggest that the antileukemic activity of SFN can be mediated via both ferroptotic and apoptotic cell death modalities. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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12 pages, 1586 KiB  
Article
Relationship between the Risk of Gastric Cancer and Adherence to the Mediterranean Diet According to Different Estimators. MCC—Spain Study
by Laura Álvarez-Álvarez, Facundo Vitelli-Storelli, María Rubín-García, Nuria Aragonés, Eva Ardanaz, Gemma Castaño-Vinyals, Mireia Obón-Santacana, Trinidad Dierssen-Sotos, Dolores Salas-Trejo, Adonina Tardón, José Juan Jiménez Moleón, Juan Alguacil, María Dolores Chirlaque, Beatriz Pérez-Gómez, Marina Pollán, Manolis Kogevinas and Vicente Martín
Cancers 2021, 13(21), 5281; https://doi.org/10.3390/cancers13215281 - 21 Oct 2021
Cited by 13 | Viewed by 2575
Abstract
The aim was to assess the effect of adherence to the Mediterranean Diet, measured with five different indexes, on the risk of gastric cancer. Data come from the multicase-control study MCC—Spain, which included 354 gastric cancer cases and 3040 controls with data on [...] Read more.
The aim was to assess the effect of adherence to the Mediterranean Diet, measured with five different indexes, on the risk of gastric cancer. Data come from the multicase-control study MCC—Spain, which included 354 gastric cancer cases and 3040 controls with data on diet. We used five indexes to evaluate adherence to the Mediterranean diet and assess the association between each pattern with the risk of gastric cancer, using multivariate logistic regression. The analyses were performed for the whole set of gastric cancer cases, by anatomical location (cardia and non-cardia) and by histological type (intestinal and diffuse). According to the used index, a high adherence protects one from gastric cancer (between 48% (aOR = 0.52; CI 95% = 0.28–0.94) and 75% (aOR = 0.25; CI 95% = 0.12–0.52)), from non-cardia (between 48% (aOR = 0.52; CI 95% = 0.36–0.75) and 65% (aOR = 0.35; CI 95% = 0.23–0.52)), and from the intestinal type (between 41% (aOR = 0.59; CI 95% = 0.36–0.95) and 72% (aOR = 0.28; CI 95% = 0.16–0.50)), but not from the diffuse type. In conclusion, high adherence to a Mediterranean diet pattern is a protective factor for the risk of gastric cancer, with greater adherence leading to greater protection. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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18 pages, 5937 KiB  
Article
SIRT3 and Metabolic Reprogramming Mediate the Antiproliferative Effects of Whey in Human Colon Cancer Cells
by Nunzia D’Onofrio, Elisa Martino, Anna Balestrieri, Luigi Mele, Gianluca Neglia, Maria Luisa Balestrieri and Giuseppe Campanile
Cancers 2021, 13(20), 5196; https://doi.org/10.3390/cancers13205196 - 16 Oct 2021
Cited by 11 | Viewed by 2869
Abstract
Emerging strategies to improve healthy aging include dietary interventions as a tool to promote health benefits and reduce the incidence of aging-related comorbidities. The health benefits of milk are also linked to its richness in betaines and short-chain acylcarnitines, which act synergistically in [...] Read more.
Emerging strategies to improve healthy aging include dietary interventions as a tool to promote health benefits and reduce the incidence of aging-related comorbidities. The health benefits of milk are also linked to its richness in betaines and short-chain acylcarnitines, which act synergistically in conferring anticancer, anti-inflammatory, and antioxidant properties. Whey, despite being a dairy by-product, still has a considerable content of bioactive betaines and acylcarnitines. Here, we investigated the anticancer properties of whey from Mediterranean water buffalo (Bubalus bubalis) milk by testing its antiproliferative effects in colorectal cancer (CRC) cells HT-29, HCT 116, LoVo and SW480. Results indicated that treatment with whey for 72 h inhibited cell proliferation (p < 0.001), induced cell cycle arrest, and apoptosis via caspase-3 activation, and modulated cell metabolism by limiting glucose uptake and interfering with mitochondrial energy metabolism with the highest effects observed in HT-29 and HCT 116 cells. At molecular level, these effects were accompanied by upregulation of sirtuin 3 (SIRT3) (p < 0.01) and peroxisome proliferator-activated receptor (PPAR)-γ expression (p < 0.001), and downregulation of lactate dehydrogenase A (LDHA) (p < 0.01), sterol regulatory-element binding protein 1 (SREBP1) (p < 0.05), and PPAR-α (p < 0.01). Transient SIRT3 gene silencing blocked the effects of whey on the LDHA, PPAR-γ, and PPAR-α protein expressions (p < 0.01) suggesting that the whey capacity of perturbating the metabolic homeostasis in CRC cell lines is mediated by SIRT3. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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Review

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24 pages, 1598 KiB  
Review
Fucoxanthin and Colorectal Cancer Prevention
by Masaru Terasaki, Atsuhito Kubota, Hiroyuki Kojima, Hayato Maeda, Kazuo Miyashita, Chikara Kawagoe, Michihiro Mutoh and Takuji Tanaka
Cancers 2021, 13(10), 2379; https://doi.org/10.3390/cancers13102379 - 14 May 2021
Cited by 27 | Viewed by 4760
Abstract
Colorectal cancer (CRC), which ranks among the top 10 most prevalent cancers, can obtain a good outcome with appropriate surgery and/or chemotherapy. However, the global numbers of both new cancer cases and death from CRC are expected to increase up to 2030. Diet-induced [...] Read more.
Colorectal cancer (CRC), which ranks among the top 10 most prevalent cancers, can obtain a good outcome with appropriate surgery and/or chemotherapy. However, the global numbers of both new cancer cases and death from CRC are expected to increase up to 2030. Diet-induced lifestyle modification is suggested to be effective in reducing the risk of human CRC; therefore, interventional studies using diets or diet-derived compounds have been conducted to explore the prevention of CRC. Fucoxanthin (Fx), a dietary carotenoid, is predominantly contained in edible brown algae, such as Undaria pinnatifida (wakame) and Himanthalia elongata (Sea spaghetti), which are consumed particularly frequently in Asian countries but also in some Western countries. Fx is responsible for a majority of the anticancer effects exerted by the lipophilic bioactive compounds in those algae. Interventional human trials have shown that Fx and brown algae mitigate certain risk factors for CRC; however, the direct mechanisms underlying the anti-CRC properties of Fx remain elusive. Fx and its deacetylated type “fucoxanthinol” (FxOH) have been reported to exert potential anticancer effects in preclinical cancer models through the suppression of many cancer-related signal pathways and the tumor microenvironment or alteration of the gut microbiota. We herein review the most recent studies on Fx as a potential candidate drug for CRC prevention. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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Other

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26 pages, 818 KiB  
Systematic Review
Nutritional Interventions in Pancreatic Cancer: A Systematic Review
by Aline Emanuel, Julia Krampitz, Friederike Rosenberger, Sabine Kind and Ingeborg Rötzer
Cancers 2022, 14(9), 2212; https://doi.org/10.3390/cancers14092212 - 28 Apr 2022
Cited by 17 | Viewed by 5269
Abstract
(1) Background: Pancreatic cancer (PaCa) is directly related to malnutrition, cachexia and weight loss. Nutritional interventions (NI) are used in addition to standard therapy. The aim of this systematic review is to provide an overview of the types of NI and their effects. [...] Read more.
(1) Background: Pancreatic cancer (PaCa) is directly related to malnutrition, cachexia and weight loss. Nutritional interventions (NI) are used in addition to standard therapy. The aim of this systematic review is to provide an overview of the types of NI and their effects. (2) Methods: We included RCTs with at least one intervention group receiving an NI and compared them with a control group with no NI, placebo or alternative treatment on cachexia, malnutrition or weight loss in patients with PaCa. Any available literature until 12 August 2021 was searched in the Pubmed and Cochrane databases. RCTs were sorted according to NI (parenteral nutrition, enteral nutrition, dietary supplements and mixed or special forms). (3) Results: Finally, 26 studies with a total of 2720 patients were included. The potential for bias was mostly moderate to high. Parenteral nutrition is associated with a higher incidence of complications. Enteral nutrition is associated with shorter length of stay in hospital, lower rate and development of complications, positive effects on cytokine rates and lower weight loss. Dietary supplements enriched with omega-3 fatty acids lead to higher body weight and lean body mass. (4) Conclusions: Enteral nutrition and dietary supplements with omega-3 fatty acids should be preferred in nutritional therapy of PaCa patients. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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20 pages, 927 KiB  
Systematic Review
Fish Consumption and Colorectal Cancer Risk: Meta-Analysis of Prospective Epidemiological Studies and Review of Evidence from Animal Studies
by Saverio Caini, Sofia Chioccioli, Elisa Pastore, Miriam Fontana, Katia Tortora, Giovanna Caderni and Giovanna Masala
Cancers 2022, 14(3), 640; https://doi.org/10.3390/cancers14030640 - 27 Jan 2022
Cited by 13 | Viewed by 5367
Abstract
Background: Epidemiological studies on the association between fish consumption and colorectal cancer (CRC) risk have yielded inconsistent results, despite evidence from preclinical studies that long-chain ω-3 polyunsaturated fatty acids inhibit colorectal carcinogenesis. We conducted a meta-analysis of prospective epidemiological studies investigating the [...] Read more.
Background: Epidemiological studies on the association between fish consumption and colorectal cancer (CRC) risk have yielded inconsistent results, despite evidence from preclinical studies that long-chain ω-3 polyunsaturated fatty acids inhibit colorectal carcinogenesis. We conducted a meta-analysis of prospective epidemiological studies investigating the association between fish consumption and CRC risk among humans and reviewed studies examining the link between fish components and colorectal carcinogenesis in animal models. Methods: We included studies published until November 2020. We calculated the summary risk ratio (SRR) and 95% confidence intervals (CI) through random effects meta-analysis models in order to summarize evidence from studies among humans. Results: Twenty-five prospective epidemiological studies encompassing 25,777 CRC cases were included. Individuals in the highest (vs. lowest) category of fish consumption had a significantly reduced risk of CRC (SRR 0.94, 95%CI 0.89–0.99). In dose–response meta-analysis, a 50-g increment in the daily consumption of fish was associated with a statistically significant 4% reduction in CRC risk (SRR 0.96, 95%CI 0.92–0.99). Preclinical studies (n = 25) identified multiple mechanisms of action of fish and fish components on colorectal carcinogenesis. Conclusions: Dietary recommendations for cancer prevention should take into account the evidence from epidemiological and preclinical studies that increasing fish consumption may be effective in preventing CRC. Full article
(This article belongs to the Special Issue Role of Diet in Cancer Prevention and Treatment)
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