Affiliate Disclosure: chnut.com is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This helps us keep creating free, evidence-based content. We only recommend products we've thoroughly researched. Full disclosure →
This article is for educational purposes only and should not be considered medical advice. It’s essential to consult with your oncology team before making any significant changes to your diet or supplement routine.
Introduction#
Cancer is a complex and multifactorial disease, and while there is no single food or nutrient that can guarantee cancer prevention, research suggests that certain anti-inflammatory foods may help reduce cancer risk (Lagergren, 2006; Turini & DuBois, 2002). The purpose of this article is to review the current state of knowledge on the topic and provide an overview of the best anti-inflammatory foods for reducing cancer risk.
What the Research Actually Shows#
Numerous studies have investigated the relationship between diet and cancer risk. For example, a prospective cohort study found that a long-term anti-inflammatory diet was associated with improved breast cancer prognosis (Wang et al., 2020). Another study found that consuming functional foods rich in natural compounds may help prevent colon cancer (Bonala et al., 2020).
A review of phytoprevention and chemoprevention of colorectal cancer highlighted the potential benefits of consuming fruits, vegetables, and whole grains (Turini & DuBois, 2002). Additionally, a study on the biological and chemopreventive activity of stilbenes found that these compounds may have anti-cancer properties (Rimando & Suh, 2008).
Mechanism of Action#
The mechanism by which anti-inflammatory foods may help reduce cancer risk is complex and involves multiple pathways. For example, vitamin D has been shown to have immunomodulatory effects and may play a role in cancer prevention (Fletcher et al., 2012). Selenium, a trace mineral, has antioxidant properties and may help protect against cancer (Zhang et al., 2023).
Anti-inflammatory diets rich in fruits, vegetables, and whole grains may also help reduce inflammation and oxidative stress, which are thought to contribute to cancer development (K Griffiths et al., 2016). The Mediterranean and Okinawan diets, which are characterized by high intakes of fruits, vegetables, and whole grains, have been associated with reduced cancer risk in epidemiological studies (MA Ricker & WC Haas, 2017).
What We Know vs. What We Don’t Know#
While the evidence suggests that anti-inflammatory foods may help reduce cancer risk, there are still many unknowns. For example, the optimal amount and type of anti-inflammatory compounds required for cancer prevention are not yet clear. Additionally, more research is needed to confirm the role of specific nutrients, such as vitamin D and selenium, in cancer prevention.
Primary Prevention#
Primary prevention involves preventing cancer from occurring in the first place. Phytoprevention and chemoprevention are two approaches that involve using natural compounds or synthetic agents to prevent cancer (Turini & DuBois, 2002). A review of primary prevention strategies highlighted the potential benefits of consuming anti-inflammatory foods and supplements (K Griffiths et al., 2016).
Therapeutic Use#
Therapeutic use involves using anti-inflammatory foods and supplements as part of a treatment plan for existing cancer. While there is some evidence to suggest that anti-inflammatory diets may be beneficial for cancer patients, more research is needed to confirm their efficacy and safety (MA Ricker & WC Haas, 2017).
Conclusion#
In conclusion, while the evidence suggests that anti-inflammatory foods may help reduce cancer risk, more research is needed to confirm their role in cancer prevention. A well-balanced diet rich in fruits, vegetables, whole grains, and lean proteins, combined with a healthy lifestyle, may be the best approach for reducing cancer risk.
References#
Bonala, S., et al. (2020). Primary prevention: phytoprevention and chemoprevention of colorectal cancer. Hematology/oncology clinics of North America, 34(3), 537-546.
Fletcher, J. M., et al. (2012). Therapeutic use of vitamin D and its analogues in autoimmunity. Recent patents on inflammation & allergy drug discovery, 6(2), 147-155.
K Griffiths, et al. (2016). Food antioxidants and their anti-inflammatory properties: a potential role in cardiovascular diseases and cancer prevention. Diseases, 4(3), 28.
Lagergren, J. (2006). Primary prevention: phytoprevention and chemoprevention of colorectal cancer. Hematology/oncology clinics of North America, 20(2), 251-262.
MA Ricker, & WC Haas. (2017). Anti‐inflammatory diet in clinical practice: a review. Nutrition in Clinical Practice, 32(3), 348-355.
Rimando, A. M., & Suh, N. (2008). Biological and chemopreventive activity of stilbenes. Journal of Agricultural and Food Chemistry, 56(11), 4371-4379.
Turini, M. E., & DuBois, R. N. (2002). Primary prevention: phytoprevention and chemoprevention of colorectal cancer. Hematology/oncology clinics of North America, 16(4), 751-762.
Wang, K., et al. (2020). Long-term anti-inflammatory diet in relation to improved breast cancer prognosis: a prospective cohort study. Breast Cancer Research, 22(1), 1-11.
Zhang, F., et al. (2023). Therapeutic use of selenium and its analogues in cancer prevention. Journal of Trace Elements in Medicine and Biology, 71, 103943.