Table A1.
Elements linked with Mediterranean Food, effect of elements on cancer and cancer risk for each element.
| Typical Foods | Elements | Function | Cancer |
|---|---|---|---|
| Fruits & Vegetables | Antioxidants and micronutrients (carotenoids, vitamin C, vitamin E, selenium, dietary fiber, dithiolthiones, glucosinates, polyphenols, protease inhibitors, allium compounds, plant sterols, and limonene) | Anti-tumorigenic effect | Less risk of: -Epithelial cancer -Digestive tract cancer -Breast cancer -Female genital tract cancer -Urinary tract cancer |
| Fish | Long-chain omega-3 fatty acids docosahexaenoic acid and eicosapentaenoic acid | Reducing tumor cell growth Modulation of transcription factor activity and signal transduction Alteration of oestrogen metabolism |
Less risk of: -Liver cancer -Colorectal cancer |
| Heterocyclic amines and polycyclic aromatic hydrocarbons may be formed when fish is cooked on a grill or barbecue | Production of mutagenic chemicals | High risk of stomach cancer | |
| Olive oil | Polyphenols (oleuropein and hydroxytyrosol) | Antioxidant activity, anti-inflammatory and anti-mutagenic effects | Less risk of: -breast cancer -ovarian cancer -upper aero-digestive tract cancer -colorectal cancer |
| Oleic acid, poly unsaturated fatty acids (PUFA), low n-6 PUFA/n-3 PUFA ratio | Chemoprotective effect | ||
| Meat | Heterocyclic amines and polycyclic aromatic hydrocarbons formed when meat is cooked at high temperatures | Carcinogens | High risk of: -colorectal cancer -nasopharynx cancer -ung cancer -pancreatic cancer -bladder cancer -esophagus cancer (squamous cell carcinoma) -stomach (no-cardia) cancer |
| Haem iron, present in high level | Promotion of tumorigenesis by stimulating the endogenous formation of carcinogenic N-nitroso compounds | ||
| High-temperature cooking of red and processed meats may enhance production of advanced glycation endproducts (AGEs). | Produce several cancer-promoting effects | High risk of pancreatic cancer | |
| Consumption of meat may lead to insulin resistance and hyperinsulinemia, promoting growth of cancer cells | Promoting growth of cancer cells | ||
| Whole grains | Provide various nutrients: vitamin E, selenium, copper, zinc and bioactive non-nutrient compounds (lignans, phytoestrogens, and phenolic compounds), and dietary fiber | Anti-carcinogenic properties, as anti-oxidative activity Reduce insulin resistance |
Less risk of: -colorectum cancer -upper aero-digestive tract -stomach cancer -breast cancer -ovarian cancer -kidney cancer |
| Aflatoxin (mycotoxin produced by molds of the Aspergillus species) | High mutation load in TP3 | High risk of liver cancer | |
| Dairy Products | Calcium, lactic acid-producing bacteria, vitamin D, linoleic acids, lactoferrin, | Inhibit tumor development | Less risk of: -breast cancer (pre-menopausal and post-menopausal women) -colorectal cancer |
| High level of calcium | Downregulating the formation of the biologically active form of vitamin D → increasing cellular proliferation | Higher risk of prostate cancer | |
| Red Wine | Phytoalexin presents in grape skin | Antioxidant and cancer chemo preventive agent → inhibiting tumor initiation, promotion and progression | Controversial results about impact |
| Resveratrol and quercetin | Modulating cell cycle-regulating proteins Inducing apoptosis in multiple carcinoma cell lines Anti-inflammatory, growth → inhibiting activity and immunomodulation properties |
Information source: World Cancer Research Fund and Grosso et al. (2013).