Abstract：
By the beginning of the year 2021, the estimated number of new cancer cases worldwide was about 19.3 million and there were 10.0 million cancer-related deaths. Cancer is one of the deadliest diseases worldwide that can be attributed to genetic and environmental factors, including nutrition. The good nutrition concept focuses on the dietary requirements to sustain life. There is a substantial amount of evidence suggesting that a healthy diet can modulate cancer risk, particularly the risk of colorectal and breast cancers. Many studies have evaluated the correlation between our diet and the risk of cancer development, prevention, and treatment. The effect of diet on cancer development is likely to happen through intertwining mechanisms including inflammation and immune responses. For instance, a greater intake of red and processed meat along with low consumption of fruits and vegetables has been associated with increased levels of inflammatory biomarkers that are implicated in cancer development. On the other hand, the consumption of phytosterols, vitamins, and minerals, which exert antioxidant and anti-inflammatory roles have been linked to lower cancer risk, or even its occurrence prevention. In this book, we aim to summarize the current knowledge on the role of nutrition in cancer to provide the best scientific advice in this regard.
摘要：
到2021年初，全球新发癌症病例估计约为1930万，癌症相关死亡人数为10.0万。癌症是全球最致命的疾病之一，可归因于遗传和环境因素，包括营养。良好的营养概念侧重于维持生命的饮食要求。有大量证据表明，健康的饮食可以调节癌症风险，尤其是结直肠癌和乳腺癌的风险。许多研究已经评估了我们的饮食与癌症发展风险之间的相关性，预防,和治疗。饮食对癌症发展的影响可能是通过包括炎症和免疫反应在内的交织机制发生的。例如,红肉和加工肉的摄入量增加以及水果和蔬菜的摄入量减少，与癌症发展有关的炎症生物标志物水平增加有关。另一方面,植物甾醇的消费，维生素,矿物,发挥抗氧化和抗炎作用与降低癌症风险有关，甚至预防其发生。在这本书中,我们旨在总结目前有关营养在癌症中的作用的知识，以提供这方面的最佳科学建议。
