Can a healthy diet prevent cancer progression?

For some slow-growing cancers, patients diagnosed as lacking additional risk factors are advised to follow aggressive surveillance rather than proceeding to aggressive curative treatments with adverse side effects. This practice is common in prostate cancer, and “men diagnosed with low-risk prostate cancer are increasingly being managed with aggressive surveillance,” says Fred Hatch Cancer Dr. Janet Schenck, senior staff scientist at the Prevention Program and part of the Department of Public Health Sciences, explained. In this approach, patients “have regular prostate-specific antigen (PSA) blood tests, a digital rectal exam, and a surveillance biopsy, and receive definitive treatment recommended for disease progression. Despite low-risk status, up to 50% of men with prostate cancer undergoing active surveillance experience reclassification and treatment with curative intent is recommended. The heterogeneous disease course of risk prostate cancer underscores the importance of secondary prevention to determine whether modifiable lifestyle factors, such as diet, may prevent or slow progression. Interest is growing. This question of whether a healthy diet prevents the progression of prostate cancer was investigated in a recent study. nutrition and cancer Research led by Dr. Schenk and a research group of researchers from the University of Washington and Fred Hatch. The research group includes Dr. Daniel Lin, Principal Investigator of the Canary Prostate Active Surveillance Study.

Schenck said, “The Canary Prostate Active Surveillance Study (PASS) is a multicenter, prospective cohort of men diagnosed with was,” he explains. The study began in 2008 when he “enrolled more than 2,000 men from his 10 clinical sites in North America.” To understand the role of a healthy diet in preventing prostate cancer progression, Schenk et al., analyzed data from her 564 men enrolled in PASS over nearly eight years. In addition to laboratory tests to monitor disease progression, each man’s height and weight were recorded and used to calculate body mass index (BMI). Participants were also given a self-administered food frequency questionnaire developed by the Fred Hutch Nutrition Assessment Shared Resource to determine dietary quality. The survey asked participants how much and how often he consumed items on a list of 120 foods and beverages over the past three months. We then transformed these food responses to estimate daily nutrient intake and used several dietary indices to measure diet quality. These include the Healthy Eating Index (HEI)-2015, which emphasizes foods that are beneficial to overall health, such as fruits, vegetables, and lean proteins, and foods rich in plants plus monosaturated fats, such as olive oil. It includes an alternative Mediterranean diet (aMED) that reflects diet. It contains protein and fish, but very little red meat and refined grains. In addition, high blood pressure by focusing on eating beneficial foods and nutrients (fruits, vegetables, whole grains, low-fat dairy) and minimizing others (red meats, refined grains, sodium) A diet to stop obesity (DASH) was also evaluated. The researchers then calculated an index score for each patient, with higher scores indicating higher quality diets. Using statistical analysis, the authors then asked whether eating a healthy diet was associated with grade reclassification, a surrogate measure of disease progression.

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