Abstract:
Cancer is a multifactorial disease comprised of a combination of genetic, epigenetic, metabolic and cell signaling aberrations which severely disrupt the normal homeostasis of cell and trigger the cells on the road to tumorigenesis. Among various factors, diet is strongly associated with the risk of human cancers. The ultimate effect of diet in cancer induction and/or cancer prevention is determined by what we eat and the way we eat. A healthy dietary pattern could prevent about 30-35% cases of cancer incidence. On the other hand, unhealthy dietary pattern is strongly associated with cancer induction of multiple origin in human and experimental animals. It should be noted that human diet comprised of fruits, vegetable, meat and cereals contains a unique blend of bioactive molecules which play a key role in cancer prevention. However, dietary carcinogens such as acrylamide, n-nitroso compounds, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, aflatoxin and other carcinogens are produced during processing, preservation, and cooking/grilling of foodstuffs at high temperature.
Understanding the phenomenon of carcinogens formation in different foodstuffs will definitely be helpful in cancer prevention. Moreover, awareness about consumption of fruits and vegetables containing potential novel natural anticancer and chemopreventive bioactive molecules willreduce the chances of cancer in community.
Page(s):
184-184
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023