Dietary Interventions for Cancer Prevention: An Update to ACS International Guidelines

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dc.article.number2897
dc.catalogadoraba
dc.contributor.authorTorres Soto, Álvaro Sebastián
dc.contributor.authorQuintanilla Pérez, Francisca Antonia
dc.contributor.authorBarnafi Wittwer, Esteban Andrés
dc.contributor.authorSánchez Rojel, César Giovanni
dc.contributor.authorAcevedo Claros, Francisco Nicolás
dc.contributor.authorWalbaum García, Benjamín Vicente
dc.contributor.authorMerino, T.
dc.date.accessioned2025-04-01T12:52:08Z
dc.date.available2025-04-01T12:52:08Z
dc.date.issued2024
dc.description.abstractCancer, the second leading cause of death worldwide, demands the identification of modifiable risk factors to optimize its prevention. Diet has emerged as a pivotal focus in current research efforts. This literature review aims to enhance the ACS guidelines on diet and cancer by integrating the latest findings and addressing unresolved questions. The methodology involved an advanced PubMed search with specific filters relevant to the research topic. Topics covered include time-restricted diet, diet quality, acid load, counseling, exercise and diet combination, Mediterranean diet, vegetarian and pescetarian diets, weight loss, dairy consumption, coffee and tea, iron, carbohydrates, meat, fruits and vegetables, heavy metals, micronutrients, and phytoestrogens. The review highlights the benefits of the Mediterranean diet in reducing cancer risk. Adherence to overnight fasting or carbohydrate consumption may contribute to cancer prevention, but excessive fasting may harm patients’ quality of life. A vegetarian/pescetarian diet is associated with lower risks of general and colorectal cancer compared to a carnivorous diet. High heme and total iron intake are linked to increased lung cancer risk, while phytoestrogen intake is associated with reduced risk. Coffee and tea have a neutral impact on cancer risk. Finally, the roles of several preventive micronutrients and carcinogenic heavy metals are discussed.
dc.format.extent13 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/nu16172897
dc.identifier.eissn2072-6643
dc.identifier.scopusid2-s2.0-85203683109
dc.identifier.urihttps://doi.org/10.3390/nu16172897
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103054
dc.identifier.wosidWOS:001310979800001
dc.information.autorucEscuela de Medicina; Torres Soto, Álvaro Sebastián; S/I; 1190749
dc.information.autorucEscuela de Medicina; Quintanilla Pérez, Francisca Antonia; S/I; 1190748
dc.information.autorucEscuela de Medicina; Barnafi Wittwer, Esteban Andrés; S/I; 1027988
dc.information.autorucEscuela de Medicina; Sánchez Rojel, César Giovanni; 0000-0002-2920-108X; 135644
dc.information.autorucEscuela de Medicina; Acevedo Claros, Francisco Nicolás; 0000-0003-3482-7746; 119540
dc.information.autorucEscuela de Medicina; Walbaum García, Benjamín Vicente; 0000-0003-2314-5360; 163702
dc.issue.numero17
dc.language.isoen
dc.nota.accesocontenido completo
dc.revistaNutrients
dc.rightsacceso abierto
dc.rights.licenseAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDiet
dc.subjectNutrition
dc.subjectCancer
dc.subjectRisk
dc.subjectPrevention
dc.subjectMediterranean diet
dc.subjectDairy
dc.subjectVitamin D
dc.subjectDiet
dc.subjectQuality
dc.subjectCarbohydrates
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods02 Zero hunger
dc.subject.ods03 Good health and well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleDietary Interventions for Cancer Prevention: An Update to ACS International Guidelines
dc.typeartículo
dc.volumen16
sipa.codpersvinculados1190749
sipa.codpersvinculados1190748
sipa.codpersvinculados1027988
sipa.codpersvinculados135644
sipa.codpersvinculados119540
sipa.codpersvinculados163702
sipa.codpersvinculados119540
sipa.codpersvinculados163702
sipa.trazabilidadORCID;2025-03-03
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