Does a Mediterranean-Type Diet Reduce Cancer Risk?

Autor(en)
Lukas Schwingshackl, Georg Hoffmann
Abstrakt

Overall cancer incidence has been observed to be lower in Mediterranean countries compared to that in Northern countries, such as the UK, and the USA. There is increasing evidence that adherence to a Mediterranean dietary pattern correlates with reduced risk of several cancer types and cancer mortality. In addition, specific aspects of the Mediterranean diet, such as high consumption of fruit and vegetables, whole grains, and low processed meat intake, are inversely associated with risk of tumor pathogenesis at different cancer sites. The purpose of this review is to summarize the available evidence regarding the association between the Mediterranean diet and cancer risk from clinical trials, prospective cohort studies, and case-control studies. Furthermore, we focused on the different definitions of a Mediterranean diet in an attempt to assess their efficiency. Observational studies provide new evidence suggesting that high adherence to a Mediterranean diet is associated with reduced risk of overall cancer mortality as well as a reduced risk of incidence of several cancer types (especially cancers of the colorectum, aerodigestive tract, breast, stomach, pancreas, prostate, liver, and head and neck).

Organisation(en)
Department für Ernährungswissenschaften
Externe Organisation(en)
Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke (DIfE)
Journal
Current Nutrition Reports
Band
5
Seiten
9-17
Anzahl der Seiten
9
ISSN
2161-3311
DOI
https://doi.org/10.1007/s13668-015-0141-7
Publikationsdatum
03-2016
Peer-reviewed
Ja
ÖFOS 2012
303009 Ernährungswissenschaften
Schlagwörter
ASJC Scopus Sachgebiete
Food Science, Nutrition and Dietetics
Sustainable Development Goals
SDG 3 – Gesundheit und Wohlergehen
Link zum Portal
https://ucris.univie.ac.at/portal/de/publications/does-a-mediterraneantype-diet-reduce-cancer-risk(5f4b31b8-7178-4081-9153-19328e46e6d0).html