The hypothesis that there is a link between food and disease has always existed and now scientific research is confirming it, even in a delicate area such as oncology, or cancer diseases.
In Italy an important project is about to be launched, a collaboration between a medical association and a scientific research foundation . It is an online platform that will make available to patients and professionals all the scientific results that correlate oncology and food, and that will present a series of practical indications. Let's talk about the " Food Bank in Oncology ".
Food Bank in Oncology: the project
Food Bank in Oncology is born from the collaboration between Aiom, the Italian Association of medical oncology and Tera, the Italian foundation that carries out scientific and technological research in the oncology field .
FBO (Food Bank in Oncology) is a program for setting up a database for cancer patients and their families, but also for doctors and health professionals working in oncology.
It stems from scientific assumptions or the correlation studies between oncology and food, with the aim of intervening on dietary behaviors to prevent the onset of diseases but also to favorably contribute to the success of the therapies, also counteracting the side effects of the latter and reducing the risk of relapses.
The FBO program will be operational from autumn 2017, in the form of an Internet portal, and will include several sections:
> A scientific background for professionals;
> In -depth surveys for health professionals and training events on the scientific evidence of the link between oncology and food;
> Online magazine for constant information to professionals;
> A section dedicated to ongoing scientific research
> Specific sections dedicated to patients and their families, with the recommended food data sheets, general recommendations on dietary behavior.
Food Bank in Oncology: what is the link between oncology and food?
"Not only common sense": the existence of a strong link between food and disease is the subject of numerous scientific projects and validations. It is established that a healthy diet combined with an active lifestyle is a valid tool for the prevention, management and treatment of many diseases.
The World Fund for Cancer Research, after years of studies and assessments of the degree of evidence of the relationship between a series of foods and the most frequent cancers, has drafted a series of recommendations for prevention, translating the close link between oncology and food and lifestyle.
We quote briefly:
1. Keep yourself thin . The correlation between obesity and chronic diseases (cardiovascular diseases, diabetes) and tumors is now established.
2. Stay physically active every day . Any daily activity, from the use of stairs or walking instead of taking the car, can contribute to increasing energy expenditure by helping weight loss: consequently decreases the risk of cancer.
3. Limit consumption of high energy density foods and avoid sugary drinks . A diet that is too rich in highly energetic industrial foods and beverages is closely related to an increased risk of overweight and obesity; these conditions increase the risk of cancer, as indicated in point 1.
4. Consume more plant-based foods . In general, fruit and vegetables, being rich in water and fiber, have a low caloric intake and, consumed with variety, represent an important source of vitamins, mineral salts and other health-promoting molecules.
5. Limit the consumption of red meat and avoid the consumption of processed and preserved meat. As far as eggs, milk and its derivatives, white meats and fish are concerned, there is no proven scientific evidence to date that their consumption influences the development of oncological diseases.
As for red meat (beef, pork and lamb and their derivatives), the data collected shows that consumption below 500g per week does not constitute a health hazard. Sausages and processed and processed meats (sausages, hot dogs, hams, salamis, cold cuts and sausages in general) would be consumed occasionally .
It is not clear what the direct connection between the consumption of these processed and preserved meats and the risk of cancer is but the risk factors could be linked to the conservation systems (smoking, preservatives, colorings, additives).
6. Alcoholic beverages. No, or at least in moderation. Excess alcohol, regardless of the type of drink, is linked to an increased risk of cancer : it is therefore recommended a zero or decidedly moderate consumption.
In the field of oncology it has not been possible to identify a level of consumption below which the risk of cancer does not increase. The negative effect of alcohol is amplified when combined with cigarette smoking .
7. Limit consumption of foods rich in salt. Evidence indicates that meat preserved by smoking, salting and preserving methods can affect the risk of cancer, particularly stomach cancer. The salt levels our body needs are significantly lower than those normally consumed.
8. Meets nutritional needs through diet. Consuming food supplements to prevent oncological diseases can have adverse health effects.
The scientific evidence declares that the best form of nutrition is represented by food and not by supplements: vitamins, mineral salts and other compounds should be considered only as an integral part of the foods that contain them. There are particular situations in which the body needs supplements but it is essential in any case to contact your doctor.
9. Breastfeed for at least the first six months. Exclusive breastfeeding up to six months can be protective for both mother and baby.
For women, it protects against the onset of breast cancer and there is evidence that it also protects against the onset of ovarian cancer . For newborns there is likely evidence that breastfeeding for at least 6 months is able to prevent obesity and related diseases.
10. These recommendations for cancer prevention also apply to those who have already had cancer, to slow the development of relapses .
