Nutrition and Cancer Prevention

BY ,
YVONNE OPANGA
NUTRITION IN CANCER
PREVENTION AND CONTROL

Diabetes
Cancer
Chronic Respiratory
Diseases
Cardiovascular
Disease
Other NCDs
Physical
inability
Unhealthy Diets
SmokingObesity
Harmful uses of
alcohol

EPIDEMILOGY OF CANCER
Global Level
60% of Annual global mortality is due to non
communicable diseases ;Cancers, Cardiovascular
diseases, Chronic Respiratory Infections and
Diabetes.
 7.9 million die of cancer related conditions about
13% of the Total Annual Global Mortality.
(WHO,2009)
The double burden of disease in developing
countries has resulted to strained health systems.

CANCER SITUATION IN KENYA
The third killer disease in the country after
infectious diseases and cardiovascular diseases.
7% of the total annual mortality rates .The annual
incidence of cancer is about 28,000 cases per year
and 22,000 patients die of cancer in the country per
year(KEMRI)
Breast Cancer, Cervical Cancers and Oesophagus
cancer are the leading cancers among women while
Oesophagus, Prostate and Karposi Sarcoma are the
leading among men.

CONTINUED …….
The most common cancers are breast cancer 23.3%,
cervical cancer 20% and Prostate cancer at 9.4%.
2354 women were diagnosed of cervical cancer and
65% died in 2006(KEMRI, 2006)
Majority (60%) of the affected clients are below the
age of 70 years.
The risk of getting cancer below the age of 75 years
is at 14% while 12% is for risk of those above the age
of 75 years.

NUTRITION AND CANCER
Relationship;
Type of food we eat
Quantity of food
Method of food preparation, processing and
preservation
Balance: Energy Intake and output
Physical Activity

Nutrition Aspects that Link to Cancer
Nutrition Status; Overweight and Obesity
Physical Activity
Food Processing, preservation and Preparation
Type of food; Junk, plant sources and animal sources
Alcohol Intake
Exclusive Breast feeding
Dietary Supplements

Nutrition Status
Obesity and Overweight predisposes one cancers,
hypertension, stroke, type 2 diabetes.
Trunkal Obesity is linked to stomach cancer and
other CVDs.

CONTINUED…….
● Research indicates that obesity increases our risks to
colorectum, oesophagus, pancrease, kidney and breast cancers
● Body mass Index(BMI) computed as wt/h2 enables you to know
your nutrition status
Categories of Nutrition Status
Underweight >18kg/m2
Normal >18.5- 24.9 kg/m2
Overweight >25.0 -30.0 kg/m2
Obesity >30.0 kg/m2
Extreme Obesity >40.0 kg/m2

Continued….
● Waist Circumference and Hip circumference can also help you
determine your risk to cancers
● Waist circumference of 94cm in men and 80cm in women is
normal
● 102 cm for men and 88cm for women indicates overweight and
obesity

PHYSICAL ACTIVITY
Physical activity of all types prevents against cancers
and also against obesity and heart diseases.
How much do
we exercise per
day?

Contd..
 Limit: Limit physical inactivity and sedentary habits.
 2-3 times a week
Participate in activities that increase flexibility, strength and
endurance of the muscle as many as 2-3 times a week.
E.g. stretching, partial sit up, push up, leg press, sit and reach
exercise, weight lifting.
 5-6 times a week
Accumulate at least 30 minutes per day of moderate intensity
physical activity on at least 5-6 days a week, preferably daily.
Jogging, walking, aerobic exercise, participate in games hiking,
swimming, dancing, skipping rope.
 Everyday
Be active everyday in as many ways as you can. E.g take every
opportunity to walk, housework, gardening, increase walking up and
down the stairs.

Type, Quantity and Quality of food
Junk: High in energy, highly processed foods and sugary drinks
promote weight gain hence risk to cancers.

QUANTITY AND QUALITY
How much
do we
consume in a
day?
What is the
quality of food
we eat?

Plant food
Diets high in vegetables and fruits protect us against
cancers
Antioxidants; Cancer fighting components in fruits
and vegetables for examples; lycopene, beta
carotene, Vitamin C, Vitamin A
Fiber content reduces the risks to colon and stomach
cancer
Selenium, Vitamin C and Vitamin A present in fruits
and Vegetables boosts the immunity hence
preventing cancers.

ANIMAL FOOD
Animal proteins are usually high in saturated fats
that pose a risk to obesity and cardiovascular
diseases.
Red meat ie beef, lamb, pork
Research indicates that Red meat is a risk factor to
colorectal and liver cancers.
Method of preparation poses a risk to many cancers
Ie ‘nyama choma’has a higher risk of cancer than
boiled

Method of Food preparation, processing
and preservation
Preparation: Smoking, heating proteins at high
temperatures, deep frying,
Grilling, steaming, boiling reduces cancer risks
Processing: Processed meats

Continued….
Preservation: Grains that are not well preserved
and stored expose one to aflatoxins that pose risks to
liver cancer.
Store your grain in well aerated areas free from
moisture.

Exclusive Breastfeeding
Exclusive breast feeding for 6 months has shown to
prevent against breast, cervical and ovarian cancers
especially among women of reproductive age.
Encourage our sisters, mothers, aunties to exclusive
breastfeed.

Dietary Supplements
Supplements do not prevent cancer instead some
can cause adverse effects due to intoxication, over
supplementation
Content in some of the over the counter supplements
Sold in the country has not been fully determined
Instead seek advice from a professional nutritionist
or dietician.

NUTRITION TIPS
Be as lean as possible and maintain your body weight
within the normal BMI range.
Avoid weight gain especially increasing of the waist
circumference
Be physically active as part of everyday life
Carry out at least 30 minutes of moderate exercise daily
Consume junk or fast foods sparingly
Limit the intake of sugary drinks; Sodas, juices

Continued….
Diet should contain mostly foods of plant origin
Consume variety if fruits and vegetables with
different colours.
Consume whole grains instead of processed ones
Limit refined starchy foods
Consume red meat in moderation and limit intake of
processed red meats
Use methods like steaming, boiling, grilling to
prepare food instead of deep frying, smoking, dry
frying

CONT’D
Limit to consumption of alcohol to no more than a drink
per day for women and 2 drinks for men
Limit salt consumption and processed foods with added
salt
Do not eat mould fruits and vegetables
Aim to meet nutritional needs through diet alone.

LETS UNITE TO FIGHT
CANCER THROUGH
WHAT WE EAT AND OUR
LIFESTYLES .
THANK YOU

Nutrition and Cancer Prevention

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