Academic articles, November

Assoc. Prof. Rakchai Buhachat
Prince of Songkhla University

Nutrition and Gynecologic Cancer

    In 2020, approximately 18.1 million cancer cases were reported worldwide, with nearly 10 million cancer-related deaths ⁽¹⁾. Scientists have found that cancer originates from genetic abnormalities within the body that disrupt the regulation of cell growth and spread. However, environmental and lifestyle factors play a more significant role in promoting cancer than genetic predisposition. These include smoking, diet, alcohol consumption, physical activity, and obesity ⁽²⁾. Studies have shown that the consumption of copper and caffeine is associated with certain gynecologic cancers, while vitamin B12, phosphorus, and alcohol consumption appear to have protective effects against these cancers ⁽³⁾.

    Healthy Food: Healthy food refers to a diet that provides essential nutrients in balanced proportions. Key characteristics of healthy food include:

1. Emphasis on high-quality, chemical-free ingredients that reduce long-term health risks. Common components include fresh vegetables, fruits, whole grains, lean protein from non-fatty meats and fish, nuts, and healthy fats such as olive oil or avocado.

2. Reduction in sugar, sodium, and trans fats (e.g., margarine, shortening, creamers, whipped cream, and bakery products such as cookies, cakes, and pies).

3. Calorie content appropriate for individual needs.

    Healthy food is particularly beneficial for women, aiding in maintaining an ideal body weight, supporting hormonal functions, improving skin and bone health, preventing chronic diseases, and influencing gynecologic cancer outcomes.

Benefits of Healthy Food for Gynecologic Cancer and Examples of Foods:

1. Boosting the Immune System: Foods high in antioxidants, such as vitamins C, E, and beta-carotene from fresh fruits and vegetables, protect cells from free radical damage and reduce overall cancer risk ⁽⁴⁾.

2. Reducing Inflammation: Chronic inflammation can lead to cancer. Consuming foods rich in calcium, vitamin D, and omega-3 fatty acids—such as fatty fish and whole grains—helps improve tissue health ⁽³⁾.

3. Lowering the Risk of HPV Infection: A diet rich in folic acid, found in legumes and leafy green vegetables like spinach and broccoli, may help prevent cervical cancer caused by HPV ⁽⁵⁾.

4. High-Fiber Foods: Whole grains, vegetables, and fruits help balance hormones and maintain healthy body weight, reducing the risk of ovarian and uterine cancers ⁽³⁾.

5. Weight and Hormone Regulation: High-fiber diets from fruits and vegetables help control estrogen levels, which, when abnormally high or linked to obesity, increase the risk of uterine cancer ⁽³⁾.

    By prioritizing a balanced and nutrient-rich diet, women can enhance their overall health and reduce their risk of gynecologic cancers.

Reference

1. Sung H., Ferlay J., Siegel R.L., Laversanne M., Soerjomataram I., Jemal A., Bray F. Global Cancer Statistics 2020: GLOBOCAN Estimates of Incidence and Mortality Worldwide for 36 Cancers in 185 Countries. CA Cancer J. Clin. 2021;71:209–249.

2. Gonzalez C.A., Riboli E., Overvad K., Tjonneland A., Clavel-Chapelon F., Kaaks R., Boeing H., Trichopoulou A., Palli D., Krogh V., et al. Diet and Cancer Prevention: Contributions from the European Prospective Investigation into Cancer and Nutrition (EPIC) Study. Eur. J. Cancer. 2010;46:2555–2562.

3. Zhu G, Li Z, Tang L, Shen M, Zhou Z, Wei Y, Zhao Y, Bai S, Song L. Associations of Dietary Intakes with Gynecological Cancers: Findings from a Cross-Sectional Study. Nutrients. 2022 Nov 25;14(23):5026.

4. Muñoz A., Grant W.B. Vitamin D and Cancer: An Historical Overview of the Epidemiology and Mechanisms. Nutrients. 2022;14:1448.

5. Wang Z., Wang W., Yang A., Zhao W., Yang J., Wang Z., Wang W., Su X., Wang J., Song J., et al. Lower dietary mineral intake is significantly associated with cervical cancer risk in a population-based cross-sectional study. J. Cancer. 2021;12:111–123.