Reference : Alimentation et cancer
Scientific journals : Article
Human health sciences : Oncology
Life sciences : Biochemistry, biophysics & molecular biology
Alimentation et cancer
[en] Nutrition and Cancer
Castronovo, Vincenzo mailto [Université de Liège - ULiège > Département des sciences biomédicales et précliniques > Biologie générale et cellulaire >]
Revue Médicale de Liège
Yes (verified by ORBi)
[en] nutrition ; oxidative stress ; antioxydants methylation ; Omega-3-polyinsatured for fatty acids ; Omega-6-polyinsaturated for fatty acids
[en] The role of a qualitatively and quantitatively altered nutrition for the development of cancer in human is largely recognized. While the human life expectancy is continuously expanding and the World Health Organization is predicting a dramatic rise in the number of patients that will get cancer and die from it in the next decades, it is useful to attempt to understand the real impact of nutrition at the level of the oncogenesis mechanisms. Oxidative stress, methylation deficit and imbalance in the ratio of omega-3 and omega-6 fatty acids represents situations directly linked to nutrition and which contribute to an increased risk for cancer development. The understanding of the mechanisms by which nutrition affects these processes should better stimulate health professionals to consider with more attention what their patients are eating.
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