Nutrition, Nutriceuticals in older women.

Food components may influence either positively or negatively different aspects of cancer initiation and growth, but clinical and epidemiological data indicate that diet alone or single components of dietary products is not associated with relevant cancer protection, an associated increase in physical activity being required. Excess of total energy intake, as well as alcohol consumption represent risk factors for cancer. Diets reach in fruits and vegetables, probably but not certainly, reduce the risk of breast and gastrointestinal cancer, the latter probably increased by preserved meat, red meat, preserved salt fish and very hot drinks and food. Insufficient data are present on the protective effects of fibre, fish, fatty acids, carotenoids, vitamins B, C, E, calcium, or selenium and at the same time on the negative effects of animal fats, heterocyclic amines, nitrosamines. Inconclusive data seem to suggest that coffee and green tea may have a protective effect on liver and colon-rectum cancer. Products rich in isoflavones appear to be beneficial for endometrial cancer, with inconclusive results on breast cancer. Folates may protect against gastrointestinal cancer. Antioxidant do not seem to paly a major role, while vitamin D, seems to be important for the prevention of some type of cancers such as that of colon-rectum, breast and melanoma. In conclusion, excessive calorie intake that induces overweight and obesity represents a major risk factor for cancer along with alcohol consumption. Data on modification of diet alone or of single dietary products are inconclusive for cancer prevention.