The role of plant-based nutrition in cancer prevention

Madigan, Mariah; Karhu, Elisa

doi:10.20517/2572-8180.2018.05

Cited by 35 publications

(21 citation statements)

References 135 publications

(149 reference statements)

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“…After the Green Revolution, there was a replacement of vegetable-based foods in Sri Lankan food culture with animal-based foods, and increased consumption of sugar, salt, and alcohol, surpassing the recommended intake. A plant-based diet reduces the risk of developing obesity, diabetes, cardiovascular diseases, and some forms of cancer [100,101]. Unfortunately, in Sri Lanka, people do not understand or know less about traditional food culture.…”

Section: Discussionmentioning

confidence: 99%

Food and Nutrition-Related Knowledge, Attitudes, and Practices among Reproductive-age Women in Marginalized Areas in Sri Lanka

Weerasekara

Withanachchi

Ginigaddara

et al. 2020

IJERPH

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Nutrient deficiencies are a public health problem in Sri Lanka. Achieving food security is a major challenge due to unhealthy eating patterns. The nutritional status of a woman and her knowledge is a powerful indicator of the nutritional security of her children and household food security. Nutrition-related knowledge and attitude are necessary for dietary changes towards a healthier dietary pattern. For that reason, food and nutrition-related Knowledge, Attitude and Practice (KAP) is one of the key factors to achieving household food and nutritional security. The main objective of this study is to assess the food and nutrition-related KAP among reproductive-age women and understanding of household food and nutritional security in Sri Lanka as an example for marginalized societies. Thus, a cross-sectional survey was conducted using the KAP model questionnaire administered on 400 reproductive age women (18–49 Years) in marginalized areas in Sri Lanka. Data were collected using a random sampling method. The research results clearly showed that the reproductive age women have a low level of nutritional knowledge in the areas being investigated. Most women have a positive attitude towards receiving nutritional knowledge but have low-level practice about a healthy diet. Furthermore, knowledge, practices, and attitudes of women largely affect their BMI status, as well as household food security. Multiple linear regression analysis was used to analyze the influential factors. There was a highly significant positive correlation between nutritional knowledge, attitude score, and BMI level and a significant difference was found in the area, age, family size, monthly income, educational level, attitudes towards nutrition, food and nutrition practices across the reproductive women (R2: 467, p < 0.01). The research results showed that KAP largely determines women’s nutrition and household food security. Based on the results of this research, there is a need to enhance nutritional education in reproductive-age women in marginalized areas in Sri Lanka.

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Section: Discussionmentioning

confidence: 99%

Food and Nutrition-Related Knowledge, Attitudes, and Practices among Reproductive-age Women in Marginalized Areas in Sri Lanka

Weerasekara

Withanachchi

Ginigaddara

et al. 2020

IJERPH

View full text Add to dashboard Cite

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“…Plant-based diets have been further linked to health benefits, i.e., lower risk of cancer [15], type 2 diabetes [16], and cardiovascular diseases [17]. However, plant-based diets may represent a mix of both healthy and unhealthy dietary practices.…”

Section: Introductionmentioning

confidence: 99%

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

2020

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Plant-based diets have been linked to both health benefits and a lower climate impact. However, plant-based diets may represent both healthy and unhealthy dietary practices. The present study aimed to develop a nationally adapted healthy plant-based diet based on the global EAT-Lancet reference diet. Development took place in a series of steps. First, the original EAT-Lancet reference diet was evaluated based on food availability, i.e., using Danish food data (Model 1). Then, the model was further modified to reflect national food based dietary guidelines (FBDG) and characteristics of current consumption pattern, e.g., by including processed food, discretionary foods and beverages in the diet (Model 2). The contents of macronutrients, vitamins and minerals, except for vitamin D and iodine, were found to be sufficient for Model 2, according to the recommended nutrient density to be used for planning diets for groups of individuals aged 6–65 years. In addition, the study gave an insight into the nutrients and foods to be aware of in planning a predominantly plant-based diet, thereby providing directions for future revisions of sustainable FBDGs. These include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake.

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“…The increased risk of OC among the individual with high intake of red meat and processed meat is because of increase in the source of iron, salt, saturated fats, and other factor associated with DNA damage such as heterocyclic amines, nitrosamine and N-nitroso compounds and polycyclic aromatic hydrocarbon [5,23]. In contrast, the reduced risk upon consumption of a plantbased diet was associated with a reduction in cancerpromoting hormones [112].…”

Section: Inflammation Theorymentioning

confidence: 99%

Comorbidities and inflammation associated with ovarian cancer and its influence on SARS-CoV-2 infection

et al. 2021

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Coronavirus disease 2019 (COVID-19) caused by the novel severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) worldwide is a major public health concern. Cancer patients are considered a vulnerable population to SARS-CoV-2 infection and may develop several COVID-19 symptoms. The heightened immunocompromised state, prolonged chronic pro-inflammatory milieu coupled with comorbid conditions are shared in both disease conditions and may influence patient outcome. Although ovarian cancer (OC) and COVID-19 are diseases of entirely different primary organs, both diseases share similar molecular and cellular characteristics in their microenvironment suggesting a potential cooperativity leading to poor outcome. In COVID-19 related cases, hospitalizations and deaths worldwide are lower in women than in males; however, comorbidities associated with OC may increase the COVID-19 risk in women. The women at the age of 50-60 years are at greater risk of developing OC as well as SARS-CoV-2 infection. Increased levels of gonadotropin and androgen, dysregulated renin-angiotensin-aldosterone system (RAAS), hyper-coagulation and chronic inflammation are common conditions observed among OC and severe cases of COVID-19. The upregulation of common inflammatory cytokines and chemokines such as tumor necrosis factor α (TNF-α), interleukin (IL)-1β, IL-2, IL-6, IL-10, interferon-γ-inducible protein 10 (IP-10), granulocyte colony-stimulating factor (G-CSF), monocyte chemoattractant protein-1 (MCP-1), macrophage colony-stimulating factor (M-CSF), among others in the sera of COVID-19 and OC subjects suggests potentially similar mechanism(s) involved in the hyper-inflammatory condition observed in both disease states. Thus, it is conceivable that the pathogenesis of OC may significantly contribute to the potential infection by SARS-CoV-2. Our understanding of the influence and mechanisms of SARS-CoV-2 infection on OC is at an early stage and in this article, we review the underlying pathogenesis presented by various comorbidities of OC and correlate their influence on SARS-CoV-2 infection.

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The role of plant-based nutrition in cancer prevention

Cited by 35 publications

References 135 publications

Food and Nutrition-Related Knowledge, Attitudes, and Practices among Reproductive-age Women in Marginalized Areas in Sri Lanka

Food and Nutrition-Related Knowledge, Attitudes, and Practices among Reproductive-age Women in Marginalized Areas in Sri Lanka

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Comorbidities and inflammation associated with ovarian cancer and its influence on SARS-CoV-2 infection

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