Food and cancer: 5 studies in the spotlight

The association between cancer risk and the consumption of specific foods, spices and beverages has been extensively documented.

The majority of research suggests that a person’s overall diet — rather than a narrow focus on individual foods or nutrients — is most important.

“Numerous studies demonstrate that people who eat a dietary pattern that emphasizes fruits, vegetables, whole grains, and limited amounts of red and processed meats have a lower risk for a variety of cancers,” Colleen Doyle, MS, RD, managing director of nutrition and physical activity at the American Cancer Society, told HemOnc Today. “For the approximately 80% of Americans who do not use tobacco products, watching their weight, living a physically active lifestyle, and eating a healthy, mostly plant-based diet are the most important ways to reduce cancer risk.”

However, research continues to offer insights into the impact specific dietary choices can have on cancer risk — so much so it seems a food labeled as a potential danger one day can be hailed for its health benefits the next.

“It is important to be aware that the study of nutrition — both foods and particular nutrients — is complex, and the study of cancer is complex,” Doyle said. “When you put the two together, that is an incredible amount of complexity.”

HemOnc Today compiled the following list of “fast facts” from recent research into the associations between specific foods and cancer.

1. Inverse association observed between spicy food consumption and cancer mortality.

Data published in British Medical Journal showed individuals who live in China who consumed spicy foods on a regular basis tended to live longer than those who ate less quantities of spicy foods. Those who consumed spicy foods 6 or 7 days per week demonstrated a 14% reduction in overall risk for mortality. Researchers specifically observed inverse associations between consumption of spicy food and mortality due to cancer, ischemic heart diseases and respiratory diseases. Read more

2. Citrus fruit consumption increased risk for malignant melanoma.

In a study that included two independent cohorts, researchers identified an association between citrus fruit consumption and melanoma risk. Using those who consumed citrus less than twice per week as a comparator, researchers calculated the following increased risks: 2 to 4 times per week, HR = 1.1 (95% CI, 0.94-1.3); 5 to 6 times per week, HR = 1.26 (95% CI, 1.08-1.47); 1 to 1.5 times per day, HR = 1.27 (95% CI, 1.09-1.49); and more than 1.6 times per day, HR = 1.36 (95% CI, 1.14-1.63). Read more

3. Vegetarian diets linked to lower colorectal cancer incidence.

An analysis of 77,659 participants in the Adventist Health Study 2 revealed 490 colorectal cancer cases during a 7.3-year median follow-up period. Results showed vegetarians had reduced risks for colorectal cancer (adjusted HR = 0.78; 95% CI, 0.64-0.95), colon cancer (adjusted HR = 0.81; 95% CI, 0.65-1) and rectal cancer (adjusted HR = 0.71; 95% CI, 0.47-1.06). Read more

4. High coffee intake decreased risk for hepatocellular carcinoma.

A study published in Gastroenterology showed increased levels of coffee consumption were associated with a decreased risk for incident hepatocellular carcinoma and chronic liver disease mortality. High levels of caffeinated coffee consumption were associated with a decreased risk for incident HCC (P = .0002). Read more

5. Daily tea consumption did not reduce risk for developing liver or other major cancers.

Researchers observed no link between black tea or green tea and risk for a variety of malignancies, including liver cancer, breast cancer, colorectal cancer, prostate cancer and stomach cancer. Read more – by Jennifer Southall

For more information:

Colleen Doyle, MS, RD, can be reached at American Cancer Society, Inc., 250 Williams St., Atlanta, GA 30303; email: colleen.doyle@cancer.org.

Disclosure: Doyle reports no relevant financial disclosures.