The role of nutrition in cancer prevention: the effect of dietary patterns, bioactive compounds, and metabolic pathways on cancer development
Sebastián Chapela, Julieta Locatelli, Facundo Saettone, Carla Forte, Pasqualina Memoli, Gabriela Cucalón, Florencia Ceriani, Gerardo Sarno, Luigi Coppola, Evelyn Frías-Toral
Abstract
Cancer is a highly prevalent disease that, depending on the country or region, can be the first or second cause of premature death. This disease is associated with genetic or environmental factors. Among the latter, diet plays a significant role, with specific foods such as red or processed meat and alcohol being linked to an increased risk of cancer through their metabolites or bioactive compounds. In addition, dietary contaminants such as mycotoxins, pesticides, and heavy metals can contribute to carcinogenesis. On the other hand, there are foods or eating habits that are associated with a decrease in the incidence of this disease, such as olive oil, fibre or diets such as the Mediterranean or plant-based diet. The objective of this review is to analyse the different bioactive components of these foods and dietary patterns, as well as their potential roles in cancer prevention strategies.