Table Of ContentDK945X half title pg 8/11/05 1:13 AM Page 1
NUTRITION
and CANCER
PREVENTION
NUTRITION AND DISEASE PREVENTION
Editorial Advisory Board
CAROLYN D. BERDANIER, PH.D.
University of Georgia, Athens, Georgia, U.S.A.
FRANK GREENWAY, M.D.
Pennington Biomedical Research Center, Louisiana State University,
Baton Rouge, Louisiana, U.S.A.
KHURSHEED N. JEEJEEBHOY, M.D.
University of Toronto Medical School, Toronto, Canada
MULCHAND S. PATEL, PH.D.
University at Buffalo, The State University of New York,
Buffalo, New York, U.S.A.
KATHLEEN M. RASMUSSEN, PH.D.
Cornell University, Ithaca, New York, U.S.A.
Published Titles
Genomics and Proteomics in Nutrition
Carolyn D. Berdanier, Ph.D., Professor Emerita, University of Georgia, Athens,
Watkinsville, Georgia
Naima Moustaid-Moussa, Ph.D., University of Tennessee, Knoxville, Tennessee
Perinatal Nutrition: Optimizing Infant Health and Development
Jatinder Bhatia, M.B.B.S., Medical College of Georgia, Augusta, Georgia
Soy in Health and Disease Prevention
Michihiro Sugano, Ph.D., Professor Emeritus, Kyushu University, Japan
Nutrition and Cancer Prevention
Atif B. Awad, Ph.D., University at Buffalo, The State University of New York,
Buffalo, New York
Peter G. Bradford, Ph.D., University at Buffalo, The State University of
New York, Buffalo, New York
DK945X title pg 8/11/05 1:12 AM Page 1
NUTRITION
and CANCER
PREVENTION
Edited by
Atif B. Awad
Peter G. Bradford
Boca Raton London New York
A CRC title, part of the Taylor & Francis imprint, a member of the
Taylor & Francis Group, the academic division of T&F Informa plc.
DK945X_Discl.fm Page 1 Wednesday, June 15, 2005 11:44 AM
Published in 2006 by
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© 2006 by Taylor & Francis Group, LLC
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International Standard Book Number-10: 0-8493-3945-6 (Hardcover)
International Standard Book Number-13: 978-0-8493-3945-5 (Hardcover)
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Library of Congress Cataloging-in-Publication Data
Nutrition and cancer prevention / edited by Atif B. Awad, Peter G. Bradford.
p. cm. -- (Nutrition and disease prevention; 4)
Includes bibliographical references and index.
ISBN 0-8493-3945-6 (alk. paper)
1. Cancer--Nutritional aspects. 2. Cancer--Chemoprevention. I. Awad, Atif B. II. Bradford, Peter
G. III. Series.
RC268.45.N8742 2005
616.99'40654--dc22 2005040594
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Preface
Nutrition plays an essential role in health and in the prevention of disease,
including cancer. Epidemiological studies have estimated that approximately 35%
of cancers are potentially avoidable by nutritional modification. These modifica-
tions include strategies such as caloric restriction and limitation of specific macro-
nutrient groups. However, as this book reports, there is compelling evidence that
essential foods contain micronutrient factors that confer protection from cancers,
specifically the common cancers of the colon, breast, and prostate.
In Nutrition and Cancer Prevention, the top experts in the field present
analyses of specific dietary components that may offer protection from common
cancers. The book organizes these dietary components into the general classes
of vitamins, minerals, phytosterols, polyphenols, isothiocyanates, saponins, and
specialized lipids.
The introductory chapters update the descriptive epidemiology of the major
cancers of the Western world as well as the general means by which diet may
protect people from these cancers. Part II addresses the potential anticarcinogenic
activities of vitamins A, D, E, C and folic acid, as well as some of their synthetic
analogs. Part III focuses on studies of the minerals calcium and selenium: that
calcium and calcium-sensing mechanisms in the gut affect colon cell differenti-
ation and tumor formation and that diets of selenium-rich foods such as cereal
grains, garlic, and broccoli are associated with reduced rates of cancers of the
lung, colon, and prostate. Part IV discusses the phytosterols, plant compounds
with chemical similarity to cholesterol. Diets rich in phytosterols are associated
not only with reduced serum cholesterol and atherosclerosis, but also with
decreased incidences of cancers of the breast and colon. Part V offers compre-
hensive analyses of the cancer chemoprotective activities of the class of nutrients
broadly called polyphenols. Polyphenols include isoflavones from soy, flavonoids
from soy and tea, catechins from green tea, resveratrol from grapes and red wine,
lignans from flaxseed, and anthocyanins from berry fruits. Parts VI and VII detail
the cancer chemoprotective effects of isothiocyanates and saponins. Isothiocyan-
ates found in high amounts in broccoli, kale, and other cruciferous vegetables
inhibit the metabolic activation of a variety of carcinogens. Saponins of ginseng
and soy have antimutagenic and anticarcinogenic activities. Part VIII presents
interesting evidence for the cancer chemoprotective potential of specialized
dietary lipids, including omega-3 fatty acids, linoleic acid, and sphingolipids.
Finally, Part IX addresses the roles of obesity and excess alcohol consumption
in cancer development.
The book covers in detail those dietary components that have shown to have
potential either in protection from cancer, in modulation of cancer development,
or in the reduction of tumor metastasis. Supportive evidence includes epidemi-
ological, experimental, and clinical studies. For each nutritional class, several
leading experts present the scientific evidence addressing the potential mecha-
nisms by which these dietary components may offer protection from cancer as
well as future research directions.
Atif B. Awad, Ph.D.
Peter G. Bradford, Ph.D.
About the Editors
Atif B. Awad is an associate professor of nutrition and biochemistry at the State
University of New York at Buffalo. He obtained his Ph.D. degree in nutrition
from Rutgers University, New Jersey, and completed postdoctoral training in
biochemistry at the University of Iowa. He has supervised more than 75 M.S.
and Ph.D. students. He has published 70 papers and has presented more than 70
abstracts at scientific meetings. His research focus is in the area of dietary lipids
and disease prevention, including the effects of phytochemicals, such as phy-
tosterols and phytoestrogens, on cardiovascular disease and cancer.
Peter G. Bradford is an associate professor of pharmacology and toxicology in
the School of Medicine and Biomedical Sciences and an associate professor of
oral biology in the School of Dental Medicine at the State University of New
York at Buffalo. He is author or coauthor of more than 40 journal articles and
book chapters. He served as visiting assistant professor at the Beijing Medical
University in 1991. Dr. Bradford received a B.S. (1977) degree in biology from
the University of Albany and his M.S. (1980) and Ph.D. (1982) degrees in
biochemistry from the University of Rochester.
Contributors
Atif B. Awad Feng Chu
Department of Exercise and Nutrition Department of Cancer Biology
Sciences M.D. Anderson Cancer Center
School of Public Health and Health University of Texas
Professions Houston, Texas
State University of New York at
Buffalo Guus S.M.J.E. Duchateau
Buffalo, New York Unilever Health Institute
Unilever Research and Development
Vlaardingen, The Netherlands
Maddalena Barba
Department of Social and Preventive
Barbara Fuhrman
Medicine
Department of Social and Preventive
School of Public Health and Health
Medicine
Professions
School of Public Health and Health
State University of New York at
Professions
Buffalo
State University of New York at
Buffalo, New York
Buffalo
Buffalo, New York
Peter G. Bradford
Department of Pharmacology and David A. Gewirtz
Toxicology Department of Medicine
School of Medicine and Biomedical Medical College of Virginia
Sciences Richmond, Virginia
State University of New York at
Buffalo Vay Liang W. Go
Buffalo, New York Department of Medicine
David Geffen School of Medicine at
UCLA
Subhas Chakrabarty
Los Angeles, California
Department of Molecular Pathology
Division of Pathology and Laboratory
Diane M. Harris
Medicine
UCLA Center for Human Nutrition
M.D. Anderson Cancer Center
David Geffen School of Medicine at
University of Texas
UCLA
Houston, Texas
Los Angeles, California
