Analysis of the relationship between nutrition and cancer: Gastronomic options for prevention

Abstract

The relationships between tumorigenesis and nutrition are difficult to analyse. In addition to the composition of foods, a number of environmental and other factors modify the results of dietary observations. The nutritional factors can also be direct acting carcinogens, promoters and anti-promoters in the process of tumor formation. The most important promoters are excessive energy, high fat and animal protein intake, low fibre intake, and excessive alcohol consumption. The dietary fibre, antioxidant vitamins, antioxidant minerals and other elements play a prominent role among anti-promoters in foods. The primary purpose of the manuscript is to analyse these promoters, anti-promoters, and direct acting carcinogens. Furthermore, we prepare and present foods that significantly contribute to a tumor preventive diet and support the active defence of the human body with the help of gastronomic science.