Functional food for cancer management: Integrating complementary approaches

Abstract

Cancer, a condition characterized by unregulated cell growth, remains a leading cause of mortality globally. Functional foods, known for their health benefits beyond basic nutrition, have shown promise in cancer management. Various categories of functional foods such as fruits and vegetables, mushrooms, whole grains, marine products, spices, and olive oil have been explored for their anticancer properties. These foods contain bioactive compounds that exhibit antioxidant, antiinflammatory, and immune-modulating effects, which play crucial roles in combating cancer. Epidemiological studies and interventional trials have been discussed to investigate the link between functional food consumption and cancer risk. Challenges in standardizing functional foods and future recommendations for personalized nutrition approaches have been highlighted. The integration of functional foods with conventional cancer treatments has been examined, emphasizing the importance of caution and further research in this area. This chapter aims to explore the role of functional foods in managing cancer, highlighting their potential for both prevention and management through bioactive components, which can reduce cancer risk and improve treatment outcomes.