Nutr Res Pract.  2014 Jun;8(3):233-240.

Diet components can suppress inflammation and reduce cancer risk

Affiliations
  • 1Department of Biochemistry and Microbiology, Marshall University Joan C. Edwards School of Medicine, 1600 Medical Center Dr., Huntington, West Virginia 25701-3655, USA. hardmanw@marshall.edu

Abstract

Epidemiology studies indicate that diet or specific dietary components can reduce the risk for cancer, cardiovascular disease and diabetes. An underlying cause of these diseases is chronic inflammation. Dietary components that are beneficial against disease seem to have multiple mechanisms of action and many also have a common mechanism of reducing inflammation, often via the NFkappaB pathway. Thus, a plant based diet can contain many components that reduce inflammation and can reduce the risk for developing all three of these chronic diseases. We summarize dietary components that have been shown to reduce cancer risk and two studies that show that dietary walnut can reduce cancer growth and development. Part of the mechanism for the anticancer benefit of walnut was by suppressing the activation of NFkappaB. In this brief review, we focus on reduction of cancer risk by dietary components and the relationship to suppression of inflammation. However, it should be remembered that most dietary components have multiple beneficial mechanisms of action that can be additive and that suppression of chronic inflammation should reduce the risk for all three chronic diseases.

Keyword

Cancer; plant based diet; walnut; inflammation; NFkappaB

MeSH Terms

Cardiovascular Diseases
Chronic Disease
Diet*
Epidemiology
Growth and Development
Inflammation*
Juglans
Plants
Full Text Links
  • NRP
Actions
Cited
CITED
export Copy
Close
Share
  • Twitter
  • Facebook
Similar articles
    DB Error: unknown error