Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

Development of the anti-cancer food scoring system 2.0: Validation and nutritional analyses of quantitative anti-cancer food scoring model

  • Hong, Yeo-Jin (Department of Nutrition, Yonsei University) ;
  • Kim, Jeongseon (Department of Cancer Biomedical Science, Graduate School of Cancer Science and Policy, National Cancer Center) ;
  • Lee, Hye Yoon (Department of Surgery, Korea University Medical College) ;
  • Rim, Chai Hong (Department of Radiation Oncology, Korea University Medical College and Korea University Ansan hospital)
  • Received : 2019.05.10
  • Accepted : 2019.07.23
  • Published : 2020.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P < 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B12, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P < 0.1), and vitamin B12 showed a non-significant positive trend. CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.

Keywords

References

  1. GBD 2015 Mortality and Causes of Death Collaborators. Global, regional, and national life expectancy, all-cause mortality, and cause-specific mortality for 249 causes of death, 1980-2015: a systematic analysis for the global burden of disease study 2015. Lancet 2016;388:1459-544. https://doi.org/10.1016/S0140-6736(16)31012-1
  2. National Cancer Information Center. Title [Internet]. Goyang: National Cancer Information Center; year [cited 2019 February 1]. Available from: https://www.cancer.go.kr/lay1/S1T645C646/contents.do.
  3. National Center for Health Statistics. Health, United States, 2016: With Chartbook on Long-Term Trends in Health. Hyattsville (MD): National Center for Health Statistics; 2017.
  4. Nagao M, Tsugane S. Cancer in Japan: prevalence, prevention and the role of heterocyclic amines in human carcinogenesis. Genes Environ 2016;38:16. https://doi.org/10.1186/s41021-016-0043-y
  5. Anand P, Kunnumakkara AB, Sundaram C, Harikumar KB, Tharakan ST, Lai OS, Sung B, Aggarwal BB. Cancer is a preventable disease that requires major lifestyle changes. Pharm Res 2008;25:2097-116. https://doi.org/10.1007/s11095-008-9661-9
  6. Doll R, Peto R. The causes of cancer: quantitative estimates of avoidable risks of cancer in the United States today. J Natl Cancer Inst 1981;66:1191-308.
  7. Hastert TA, Beresford SA, Sheppard L, White E. Adherence to the WCRF/AICR cancer prevention recommendations and cancer-specific mortality: results from the vitamins and lifestyle (VITAL) study. Cancer Causes Control 2014;25:541-52. https://doi.org/10.1007/s10552-014-0358-6
  8. McCann SE, Marshall JR, Brasure JR, Graham S, Freudenheim JL. Analysis of patterns of food intake in nutritional epidemiology: food classification in principal components analysis and the subsequent impact on estimates for endometrial cancer. Public Health Nutr 2001;4:989-97. https://doi.org/10.1079/PHN2001168
  9. Kerr J, Anderson C, Lippman SM. Physical activity, sedentary behaviour, diet, and cancer: an update and emerging new evidence. Lancet Oncol 2017;18:e457-71. https://doi.org/10.1016/S1470-2045(17)30411-4
  10. Schulze MB, Hoffmann K, Kroke A, Boeing H. Dietary patterns and their association with food and nutrient intake in the European prospective investigation into cancer and nutrition (EPIC)-Potsdam study. Br J Nutr 2001;85:363-73. https://doi.org/10.1079/BJN2000254
  11. Navarro Silvera SA, Mayne ST, Risch H, Gammon MD, Vaughan TL, Chow WH, Dubrow R, Schoenberg JB, Stanford JL, West AB, Rotterdam H, Blot WJ, Fraumeni JF Jr. Food group intake and risk of subtypes of esophageal and gastric cancer. Int J Cancer 2008;123:852-60. https://doi.org/10.1002/ijc.23544
  12. Rim CH. Development of quantitative index evaluating anticancer or carcinogenic potential of diet: the anti-cancer food scoring system 1.0. Nutr Res Pract 2018;12:52-60. https://doi.org/10.4162/nrp.2018.12.1.52
  13. World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington, D.C.: American Institute for Cancer Research; 2007.
  14. Hensrud D, Nelson J, Forberg C, Callahan M, Giblin S. The New Mayo Clinic Cookbook: Eating Well for Better Health. Menlo Park (CA): Oxmoor House; 2012.
  15. Kweon S, Kim Y, Jang MJ, Kim Y, Kim K, Choi S, Chun C, Khang YH, Oh K. Data resource profile: the Korea national health and nutrition examination survey (KNHANES). Int J Epidemiol 2014;43:69-77. https://doi.org/10.1093/ije/dyt228
  16. Korean Diabetes Association. Korean food exchange list [Internet]. Seoul: Korean Diabetes Association; 2010 [cited 2018 August 10]. Available from: http://www.diabetes.or.kr/english/resource/index.php?category=3.
  17. Institute of Traditional Korean Food. Beautiful Korean Recipes 300 Selections. Seoul: Hallym Publishing; 2008.
  18. World Cancer Research Fund International. Meat, Fish, and Dairy Products and the Risk of Cancer. London: World Cancer Research Fund International; 2018.
  19. Cross AJ, Sinha R. Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environ Mol Mutagen 2004;44:44-55. https://doi.org/10.1002/em.20030
  20. Alavanja MC, Brown CC, Swanson C, Brownson RC. Saturated fat intake and lung cancer risk among nonsmoking women in Missouri. J Natl Cancer Inst 1993;85:1906-16. https://doi.org/10.1093/jnci/85.23.1906
  21. Sieri S, Krogh V, Ferrari P, Berrino F, Pala V, Thiebaut AC, Tjonneland A, Olsen A, Overvad K, Jakobsen MU, Clavel-Chapelon F, Chajes V, Boutron-Ruault MC, Kaaks R, Linseisen J, Boeing H, Nothlings U, Trichopoulou A, Naska A, Lagiou P, Panico S, Palli D, Vineis P, Tumino R, Lund E, Kumle M, Skeie G, Gonzalez CA, Ardanaz E, Amiano P, Tormo MJ, Martinez-Garcia C, Quiros JR, Berglund G, Gullberg B, Hallmans G, Lenner P, Bueno-de-Mesquita HB, van Duijnhoven FJ, Peeters PH, van Gils CH, Key TJ, Crowe FL, Bingham S, Khaw KT, Rinaldi S, Slimani N, Jenab M, Norat T, Riboli E. Dietary fat and breast cancer risk in the European prospective investigation into cancer and nutrition. Am J Clin Nutr 2008;88:1304-12.
  22. Reddy BS. Types and amount of dietary fat and colon cancer risk: Prevention by omega-3 fatty acid-rich diets. Environ Health Prev Med 2002;7:95-102. https://doi.org/10.1265/ehpm.2002.95
  23. van Asperen IA, Feskens EJ, Bowles CH, Kromhout D. Body iron stores and mortality due to cancer and ischaemic heart disease: a 17-year follow-up study of elderly men and women. Int J Epidemiol 1995;24:665-70. https://doi.org/10.1093/ije/24.4.665
  24. Knekt P, Reunanen A, Takkunen H, Aromaa A, Heliovaara M, Hakulinen T. Body iron stores and risk of cancer. Int J Cancer 1994;56:379-82. https://doi.org/10.1002/ijc.2910560315
  25. Shi Y, Yu PW, Zeng DZ. Dose-response meta-analysis of poultry intake and colorectal cancer incidence and mortality. Eur J Nutr 2015;54:243-50. https://doi.org/10.1007/s00394-014-0705-0
  26. Yang WS, Wong MY, Vogtmann E, Tang RQ, Xie L, Yang YS, Wu QJ, Zhang W, Xiang YB. Meat consumption and risk of lung cancer: evidence from observational studies. Ann Oncol 2012;23:3163-70. https://doi.org/10.1093/annonc/mds207
  27. Chan JM, Wang F, Holly EA. Pancreatic cancer, animal protein and dietary fat in a population-based study, San Francisco Bay Area, California. Cancer Causes Control 2007;18:1153-67. https://doi.org/10.1007/s10552-007-9054-0
  28. Geelen A, Schouten JM, Kamphuis C, Stam BE, Burema J, Renkema JM, Bakker EJ, van't Veer P, Kampman E. Fish consumption, n-3 fatty acids, and colorectal cancer: a meta-analysis of prospective cohort studies. Am J Epidemiol 2007;166:1116-25. https://doi.org/10.1093/aje/kwm197
  29. Huang RX, Duan YY, Hu JA. Fish intake and risk of liver cancer: a meta-analysis. PLoS One 2015;10:e0096102. https://doi.org/10.1371/journal.pone.0096102
  30. Huang XE, Hirose K, Wakai K, Matsuo K, Ito H, Xiang J, Takezaki T, Tajima K. Comparison of lifestyle risk factors by family history for gastric, breast, lung and colorectal cancer. Asian Pac J Cancer Prev 2004;5:419-27.
  31. World Cancer Research Fund International. Wholegrains, Vegetables and Fruit and the Risk of Cancer. London: World Cancer Research Fund International; 2018.
  32. Slavin JL. Mechanisms for the impact of whole grain foods on cancer risk. J Am Coll Nutr 2000;19:300S-307S. https://doi.org/10.1080/07315724.2000.10718964
  33. Bingham SA. Mechanisms and experimental and epidemiological evidence relating dietary fibre (non-starch polysaccharides) and starch to protection against large bowel cancer. Proc Nutr Soc 1990;49:153-71. https://doi.org/10.1079/PNS19900021
  34. Aune D, Chan DS, Greenwood DC, Vieira AR, Rosenblatt DA, Vieira R, Norat T. Dietary fiber and breast cancer risk: a systematic review and meta-analysis of prospective studies. Ann Oncol 2012;23:1394-402. https://doi.org/10.1093/annonc/mdr589
  35. Bradbury KE, Appleby PN, Key TJ. Fruit, vegetable, and fiber intake in relation to cancer risk: findings from the European prospective investigation into cancer and nutrition (EPIC). Am J Clin Nutr 2014;100 Suppl 1:394S-398S. https://doi.org/10.3945/ajcn.113.071357
  36. Block G. Vitamin C and cancer prevention: the epidemiologic evidence. Am J Clin Nutr 1991;53:270S-282S. https://doi.org/10.1093/ajcn/53.1.270S
  37. Byers T, Guerrero N. Epidemiologic evidence for vitamin C and vitamin E in cancer prevention. Am J Clin Nutr 1995;62:1385S-1392S. https://doi.org/10.1093/ajcn/62.6.1385S
  38. Kirkland JB. Niacin and carcinogenesis. Nutr Cancer 2003;46:110-8. https://doi.org/10.1207/S15327914NC4602_02
  39. Park SM, Li T, Wu S, Li WQ, Weinstock M, Qureshi AA, Cho E. Niacin intake and risk of skin cancer in US women and men. Int J Cancer 2017;140:2023-31. https://doi.org/10.1002/ijc.30630
  40. Sun NH, Huang XZ, Wang SB, Li Y, Wang LY, Wang HC, Zhang CW, Zhang C, Liu HP, Wang ZN. A dose-response meta-analysis reveals an association between vitamin B12 and colorectal cancer risk. Public Health Nutr 2016;19:1446-56. https://doi.org/10.1017/S136898001500261X
  41. Miranti EH, Stolzenberg-Solomon R, Weinstein SJ, Selhub J, Mannisto S, Taylor PR, Freedman ND, Albanes D, Abnet CC, Murphy G. Low vitamin B12 increases risk of gastric cancer: a prospective study of one-carbon metabolism nutrients and risk of upper gastrointestinal tract cancer. Int J Cancer 2017;141:1120-9. https://doi.org/10.1002/ijc.30809
  42. Cui LH, Quan ZY, Piao JM, Zhang TT, Jiang MH, Shin MH, Choi JS. Plasma folate and vitamin B12 levels in patients with hepatocellular carcinoma. Int J Mol Sci 2016;17:E1032.
  43. D'Elia L, Galletti F, Strazzullo P. Dietary salt intake and risk of gastric cancer. Cancer Treat Res 2014;159:83-95. https://doi.org/10.1007/978-3-642-38007-5_6
  44. World Cancer Research Fund International. Preservation and Processing of Foods and the Risk of Cancer. London: World Cancer Research Fund International; 2018.
  45. Hutschenreuther A, Birkenmeier G, Bigl M, Krohn K, Birkemeyer C. Glycerophosphoglycerol, beta-alanine, and pantothenic acid as metabolic companions of glycolytic activity and cell migration in breast cancer cell lines. Metabolites 2013;3:1084-101. https://doi.org/10.3390/metabo3041084
  46. International Agency for Research on Cancer. Agents classified by the IARC monographs, vol 1-100 [Internet]. Lyon: International Agency for Research on Cancer; year [cited 2019 May 1]. Available from: https://monographs.iarc.fr/wp-content/uploads/2018/09/ClassificationsAlphaOrder.pdf.
  47. World Cancer Research Fund International. Judging the Evidence. London: World Cancer Research Fund International; 2018.
  48. Fuhrman JH, Leville K, inventors; Whole Foods Market, Inc., assignee. Methods for developing and conducting a nutritional treatment program. United States patent US 20080177572A1. 2008 Jul 24.
  49. Katz DL, Njike VY, Rhee LQ, Reingold A, Ayoob KT. Performance characteristics of NuVal and the overall nutritional quality index (ONQI). Am J Clin Nutr 2010;91:1102S-1108S. https://doi.org/10.3945/ajcn.2010.28450E
  50. Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HA, Kuczynski KJ, Kahle LL, Krebs-Smith SM. Update of the healthy eating index: HEI-2010. J Acad Nutr Diet 2013;113:569-80. https://doi.org/10.1016/j.jand.2012.12.016
  51. Kim S, Haines PS, Siega-Riz AM, Popkin BM. The diet quality index-International (DQI-I) provides an effective tool for crossnational comparison of diet quality as illustrated by China and the United States. J Nutr 2003;133:3476-84. https://doi.org/10.1093/jn/133.11.3476

Cited by

  1. Dynamic behaviour and stabilisation to boost the immune system by complex interaction between tumour cells and vitamins intervention vol.2020, pp.1, 2020, https://doi.org/10.1186/s13662-020-02869-6