Effect of nutrition in gastrointestinal cancer

Abstract

The organs of gastrointestinal system causes more cancer mortality than any other organ systems in the body. In the field of cancer epidemiology, the most striking fact is that, there is a great variability of the incidences of some gastrointestinal tumors between certain parts of the world. Even within one country they may show great differences . Esophageal and gastric carcinomas are good examples for such behaving tumors. In recent years it has been believed that, 70-80 % of etiology of cancer is directly related to environmental causes and the greatest majority of it comes from the food we eat or don't eat. Researcher have increased or decreased the number of esophageal cancers in rats by changing their diet alone. It has long been well known the correlation of lack of some vitamins in diet with cancer also the excess consumption of fat, carbohydrates and protein. Due to topographic and climatic contrasts of Turkey, the lifestyle, socioeconomic level and diet changes between certain parts. Upon, our observations since about thirty years we found some peculiar differences in the incidences of gastrointestinal tumors between some parts of Turkey. Beside the insufficient supplementation of antioxidants, vitamins and trace elements in diet, excessive consumption of fat and low fiber seems to be the generally believed factors in the promotional stage in carcinogenesis. Some environmental and dietetic characteristics of Turkey which is thought to be the cause of different incidences will be discussed.