Risk factors dietary

Other dietary factors implicated in prostate cancer include retinol, carotenoids, lycopene, and vitamin D consumption.5,6 Retinol, or vitamin A, intake, especially in men older than age 70, is correlated with an increased risk of prostate cancer, whereas intake of its precursor, [3-carotene, has a protective or neutral effect. Lycopene, obtained primarily from tomatoes, decreases the risk of prostate cancer in small cohort studies. The antioxidant vitamin E also may decrease the risk of prostate cancer. Men who developed prostate cancer in one cohort study had lower levels of l,25(OH)2-vitamin D than matched controls, although a prospective study did not support this.2 Clearly, dietary risk factors require further evaluation, but because fat and vitamins are modifiable risk factors, dietary intervention may be promising in prostate cancer prevention. 

LDL 160 mg/dL or more without CHD and with less than 2 risk factors Dietary treatment. 

Block, G. 1994. Health Habits and History Questionaire Diet history and other risk factors. Dietary Analysis System Packet. Bsathesda, Md. National Cancer Institute. 

The Framingham Study of Risk Factors Dietary Components and Heart Disease Alcoholic Beverages Caffeine-Containing Beverages Carbohydrates Energy... 

Homocysteine arises from dietary methionine. High levels of homocysteiae (hyperhomocysteinemia) are a risk factor for occlusive vascular diseases including atherosclerosis and thrombosis (81—84). In a controlled study, semm folate concentrations of <9.2 nmol/L were linked with elevated levels of plasma homocysteiae. Elevated homocysteine levels have beea associated also with ischemic stroke (9). The mechanism by which high levels of homocysteine produce vascular damage are, as of yet, aot completely uaderstood. lateractioa of homocysteiae with platelets or eadothehal cells has beea proposed as a possible mechanism. Clinically, homocysteine levels can be lowered by administration of vitamin B, vitamin B 2> foHc acid. 

Clinical manifestation of vitamin B 2 deficiency is usually a result of absence of the gastric absorptive (intrinsic) factor. Dietary deficiency of vitamin B 2 is uncommon and may take 20 to 30 years to develop, even in healthy adults who foUow a strict vegetarian regimen. An effective enterohepatic recycling of the vitamin plus small amounts from bacterial sources and other contaminants greatly minimizes the risk of a complete dietary deficiency. Individuals who have a defect in vitamin B 2 absorption, however, may develop a deficiency within three to seven years. 

The beneficial effects of dietary fiber, including both soluble and iasoluble fiber, are generally recognized. Current recommendations are for daily iatakes of 20—35 g ia a balanced diet of cereal products, fmits, vegetables, and legumes. However, the specific preventive role of dietary fiber ia certaia diseases has beea difficult to estabUsh, ia part because dietary risk factors such as high saturated fat and high proteia levels are reduced as fiber levels iacrease. 

Breast Cancer. Many studies have observed low incidences of hormone-dependent cancers, particularly breast cancer, in Asian countries compared with Western countries and it is becoming increasingly accepted that dietary factors play an important role. Although breast cancer can occur in either males or females, only about 1 % of all cases occur in men, and male breast cancer is a rare disease in all parts of the world." Although there appear to be some similar risk factors for breast cancer in males and females, there is no indication in the literature that diet is either a risk or a protective factor for male breast cancer. The development of breast cancer is known to be highly dependent on the hormones associated with female reproductive functions, while established genetic factors have been... 

Several studies have investigated the role of dietary factors in prostate cancer risk, but results appear inconsistent. Significant effects have not been detected for dietary soya products certain vegetables, beans, fruit, rice and seaweed appear to be protective in some studies, while another has shown no protective effect from seaweed or vegetable consumption. In addition, a number of other risk factors have been shown to be associated with an increased risk of this cancer, including meat and dairy products and carotenoids. 

The pattern of hormonal risk factors involved in the development of endometrial cancer is similar to those associated with the development of breast cancer. In addition, there is substantial evidence to suggest that HRT can increase the risk (Beral et al, 1999 Bingham et al, 1998). Compared to the UK, the incidence of endometrial cancer in countries such as Japan is relatively low (Bingham et al, 1998). It has been suggested that dietary factors may be responsible for the reduced incidence, and there is indirect evidence from epidemiology studies which suggests that increased consumption of soy products may lower the risk of endometrial cancer. However, these data are not conclusive. To date, no studies have demonstrated a link between consumption of phytoestrogens and an increased risk of endometrial cancer. 

WAGNER J D, CEFALU W T, ANTHONY M S, LITWAK K N, ZHANG L and CLARKSON T B (1997) Dietary soy protein and estrogen replacement therapy improve cardiovascular risk factors and decrease aortic cholesteryl ester content in ovariectomized cynomolgus monkeys. ... 

Diets high in red meat and low in green vegetables have been associated with increased colon cancer risk and the opposite has been postulated for diets rich in green vegetables. A plausible explanation for an increased colon cancer risk is that dietary haem is metabolized in the gut to a factor that increases colonic cytotoxicity and hyperproliferation, which are considered important risk factors in the development of cancer. In this sense, it has been shown that spinach and isolated natural chlorophyll, but not sodium-copper chlorophyUin, prevented the proliferation of colonic cells and may therefore reduce colon cancer risk. It has been speculated that haem and chlorophylls, due to their hydrophobicity, form a complex, thus preventing the metabolism of haem. ... 

Epidemiological data on carotenoids and cerebral infarcts or strokes indicate a protective effect of P-carotene and lycopene. Indeed, the Basel prospective study, the Kuopio Ischaemic Heart Disease Risk Factor study, and the Physicians Health Study " have shown an inverse correlation between carotenoid plasma level and risk of stroke. In the same way, Hirvonen et al. demonstrated, in findings from the ATBC cancer prevention stndy, an inverse association between P-carotene dietary intake and stroke. However, clinical data on carotenoids and stroke are nonexistent and they are needed to confirm this possible protective effect of carotenoids on stroke. 

Nonpharmacologic treatment involves dietary modifications such as sodium and fluid restriction, risk factor reduction including smoking cessation, timely immunizations, and supervised regular physical activity. 

Weight loss, through caloric restriction and increased physical activity, should be encouraged in patients who have a body mass index greater than 25 kg/m2. Dietary modification is important for risk factor management, and dietary counseling... 

The development of CHD is a lifelong process. Except in rare cases of severely elevated serum cholesterol levels, years of poor dietary habits, sedentary lifestyle, and life-habit risk factors (e.g., smoking and obesity) contribute to the development of atherosclerosis.3 Unfortunately, many individuals at risk for CHD do not receive lipid-lowering therapy or are not optimally treated. This chapter will help identify individuals at risk, assess treatment goals based on the level of CHD risk, and implement optimal treatment strategies and monitoring plans. 

Dietary factors such as coffee, tea, cola, beer, and a highly-spiced diet may cause dyspepsia, but they have not been shown to independently increase PUD risk. Although caffeine increases gastric acid secretion and alcohol ingestion causes acute gastritis, there is inconclusive evidence to confirm that either of these substances are independent risk factors for peptic ulcers. 

O The single most important risk factor for the development of lung cancer is smoking, and the most effective way for high-risk patients to reduce their risk is to stop smoking. Additional recommendations should include an increase in dietary intake of fruits and vegetables. 

Besides age, the development of colorectal cancer appears to be caused by variety of dietary or environmental factors, comor-bid disease states, and genetic susceptibility to the disease. Table 88-1 lists well-known risk factors for developing colon cancer. Epidemiologic studies of worldwide incidence of colorectal... 

In summary, the true association between most dietary factors and the risk of colon cancer is unclear. The protective effects of fiber, calcium, and a diet low in fat are not completely known. Lifestyle factors such as NSAID use and hormone use appear to decrease the risk of colorectal cancer, whereas physical inactivity, alcohol use, and smoking appear to increase the risk of colon cancer. Clinical risk factors and genetic mutations are well-known risks for colon cancer. 

The prevalence of obesity in older adults is increasing therefore, it should not be surprising that more cardiovascular risk factors are present in this group of individuals. Additionally, obesity is a major predictor of functional limitation and mobility problems in older persons. Age alone should not prejudice the clinician from treating geriatric patients, whereas the benefits of cardiovascular health and functionality should be considered. Treatments should be initiated that minimize adverse effects on bone health and nutritional status and should include dietary and activity modifications.6... 

Mettlin, C., Graham, S., Dietary risk factors in human bladder cancer, Am J Epidemiol, 110, 255, 1979. 

A number of dietary and nondietary variables have been proposed as risk factors for osteoporosis. Among dietary factors, the relation between caffeine intake and bone health has been studied extensively. Although proof that caffeine adversely affects calcium metabolism and is detrimen-... 

Seddon, JM, Gensler, G, Klein, ML, and Milton, RC, 2006. C-reactive protein and homocysteine are associated with dietary and behavioral risk factors for age-related macular degeneration. Nutrition 22, 441 443. 

Mitakakis, T Z, Wolfe, R, Sinclair, M I, Fairley, C K, Leder, K and Hellard, M E (2004) Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis a case-control study. Epidemiology and Infection, 132, 601-606. 

Perez-Jimenez J, Serrano J, Tabernero M, Arranz S, Diaz-Rubio ME, Garcia-Diz L, Goni I and Saura-Calixto F. 2008. Effects of grape antioxidant dietary fiber on cardiovascular disease risk factors. Nutrition 24 646-653. 

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