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Nutritional Support for Gastrointestinal Cancer Patients. III-2. Food and Nutritional Treatment

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Gastrointestinal Cancer

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Abstract

Food and nutrition have long been identified as possibly important determinants of cancer risk. Several studies demonstrate significant associations between dietary habits and cancer risk [1, 2]. According to the 2018 World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR), various dietary habits are recommended for cancer prevention [3]. The main points of the recommendations on food and nutrition are: (1) eat foods rich in wholegrains, vegetables, fruits, and beans; (2) limit consumption of fast food and other processed foods high in sugars, starches, or fat; (3) limit consumption of red and processed meat; (4) limit consumption of sugar sweetened drinks; (5) limit alcohol consumption. Gastrointestinal cancer (including esophageal cancer, stomach cancer, colorectal cancer, and pancreatic biliary cancer) is an important disease with an incidence and mortality of more than one-fourth of all cancers worldwide [4]. The digestive system is the boundary to which food is directly exposed, and therefore it is considered to be more affected by the risk of cancer according to the dietary habit. In this chapter, we will look at the food and nutrition that affect each gastrointestinal cancer.

Su Young Kim is the lead author of this chapter.

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Authors and Affiliations

  1. Department of Internal Medicine, Korea University Anam Hospital, Seoul, Korea (Republic of)

    Hoon Jai Chun

  2. Department of Internal Medicine, Kosin University Gospel Hospital, Busan, Korea (Republic of)

    Seun Ja Park

  3. Department of Internal Medicine, Dongguk University Ilsan Hospital, Goyang, Kyonggi-do, Korea (Republic of)

    Yun Jeong Lim

  4. Department of Internal Medicine, Yonsei University Severance Hospital, Seoul, Korea (Republic of)

    Si Young Song

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  1. Hoon Jai Chun
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© 2023 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

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Chun, H.J., Park, S.J., Lim, Y.J., Song, S.Y. (2023). Nutritional Support for Gastrointestinal Cancer Patients. III-2. Food and Nutritional Treatment. In: Gastrointestinal Cancer. Springer, Singapore. https://doi.org/10.1007/978-981-99-0815-8_73

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  • DOI: https://doi.org/10.1007/978-981-99-0815-8_73

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-99-0814-1

  • Online ISBN: 978-981-99-0815-8

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