1. Cancer Link to Nutrition

2. AMERICAN CANCER SOCIETY’S RESEARCH  Cancer incidence and mortality rates lag 3-4 years behind so ACS predicts trends in occurrence.

3.  1. Prostate  2. Lung  3. Colon/Rectum  4. Bladder  5. Melanoma  6. Kidney/Renal  7. non-Hodgkin Lymphoma  8. Oral Cavity/Pharynx  9. Leukemia  10. Pancreas Leading Cancer Cases and Deaths – 2013 estimated MALES – no change from 2012 845,790 ( 306,920)

4.  1. Breast  2. Lung  3. Colon  4. Uterine  5. Thyroid  6. non-Hodgkin Lymphoma  7. melanoma  8. Kidney/Renal  9.Pancreas  10. Ovarian Leading Cancer Cases and Deaths – 2013 Estimates WOMEN #6/#7 and #9/#10 flipped 805,500 (273,430)

5. Definition of Cancer  Group of diseases characterized by uncontrolled growth and spread of mutated cells

6. Normal /Cancer Cells

7. MAIN CAUSES OF CANCER 1. Heredity 2. Acquired environmental factors

8. Causes of Cancer  INTERNAL  *internal mutations  *hormones  *immune conditions  EXTERNAL  *tobacco  *Infections organisms  *Chemicals  *radiation

9. Environment- Behavioral Choices (87%)  Tobacco use  Poor nutrition  Physical inactivity  Obesity  Infectious agents  Medical treatments  Excessive exposure to sun  Exposure to pollutants in air, H 2 O, food, soil

10. Recommendations  Maintain and achieve a healthy weight throughout life.  Adopt a physically active lifestyle  Consume a healthy diet w/emphasis on plant foods.  Limit consumption of alcohol.  No smoking

11. Foods Link to Cancer  Battle between free radicals and antioxidants.  Free Radicals are molecules with incomplete electron shells.  The free radical attacks the nearest stable electron – stealing its electron.

12. Free radicals are formed:  1. during metabolism  2. by immune system when fighting infection  3. radiation, pollution, cigarette smoke, herbicides.  Free radical damage accumulates with age.

13. Antioxidants  Neutralize free radicals by donating one of their electrons.  This prevents cell and tissue damage that could lead to disease.

14.  Vitamin E – top  Vitamin C  Vitamin A  Beta-carotene  Lycopene  selenium  others Top Antioxidants Fruits/veggies – 5-8 servings per day

15. Top Fruits  All berries  Plums/cherries  Oranges/mango  Apples  Pomegranates  Watermelon  peaches

16. Top Vegetables  Sweet potato  Carrots/avocado  Broccoli/spinach  Peppers/pumpkin  Squash/beets  Mixed greens  Asparagus

17. Other Antioxidants  Nuts, seeds, beans  Coffee and tea  spices