Colon cancer and Salicylates

Dhanoya, Tanveer; Burn, John

doi:10.1093/emph/eow009

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John Burn1

Salicylates1

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2019

2020

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Cited by 2 publications

(2 citation statements)

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“…Given the role of salicylates as a trigger for apoptosis in green plants to defend against infection and the loss of salicylates from the human diet due to modern farming methods, it is tempting to speculate that aspirin is replacing a lost nutrient and enhancing programmed cell death of cells that might one day become a cancer. 62 This 30-year journey to establish aspirin as a cancer preventive is not yet over, but looks to have been successful. Nevertheless, the challenge of prevention should not be underestimated.…”

Section: John Burnmentioning

confidence: 99%

Harveian Oration 2019: Prediction and prevention in the genomic era

Burn

2020

Clinical Medicine

Self Cite

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Section: John Burnmentioning

confidence: 99%

Harveian Oration 2019: Prediction and prevention in the genomic era

Burn

2020

Clinical Medicine

Self Cite

View full text Add to dashboard Cite

“…Assuming salicylic acid is the anti-neoplastic component in aspirin, inhibition of COX2 cannot be the only mechanism by which aspirin prevent cancers, because the antineoplastic effect of NSAID drugs does not vary in direct relation to COX2 inhibition. The inhibition and induction by salicylates include the following: prevent cancer [131].…”

Section: Salicylatesmentioning

confidence: 99%

Colorectal Cancer Prevention with a Plant-Based diet

Rose¹

2019

CTOIJ

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Literally hundreds of studies have been conducted addressing the relationship of some type of plant foods or plant food constituents and cancer risk. A clear majority of these studies demonstrate that fruits, vegetables, legumes, whole grains, tree nuts, spices, and seeds, as well as specific types of food within these categories including citrus fruit, tomatoes, cruciferous vegetables, soybeans, and wheat, for example, reduce the risk of one or more types of cancer [8][9][10][11]. On the other hand, a number of studies have examined relationships between processed and red meat intake and colorectal cancer, many of which have been summarized in at least one of four meta-analyses over the past decade [8,[12][13][14]. A systematic review and meta-analysis of epidemiological studies relating the amount of processed and red meat consumed to increased risk of colon cancer, showed that processed meat increased the risk of colon cancer by 58% per 100gm and red meat increased the risk of colorectal adenoma by 27% per 100gm [15].

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Colon cancer and Salicylates

Cited by 2 publications

References 8 publications

Harveian Oration 2019: Prediction and prevention in the genomic era

Harveian Oration 2019: Prediction and prevention in the genomic era

Colorectal Cancer Prevention with a Plant-Based diet

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