OncoAfrica

The role of nutrition in cancer care and management

By Caroline Wakuthie, Ph.D.

Cancer is a complex and devastating disease that affects millions of people worldwide. In Kenya, there is a growing recognition of the importance of research that explores the relationship between nutrition and cancer. Kenyan scientists and researchers are actively studying the role of nutrition in cancer prevention and management, focusing on various components found in local foods. These studies aim to understand how these components can potentially reduce the risk of cancer or improve outcomes for those already diagnosed with the disease. By investigating the dietary patterns and habits of Kenyan populations, researchers are identifying potential links between certain foods or nutrients and the incidence or progression of cancer.

Some studies have shown that traditional Kenyan foods, particularly those rich in antioxidants and phytochemicals, may have a protective effect against certain types of cancer. For example, research has suggested that the consumption of indigenous fruits and vegetables, such as mangoes, papayas, and leafy greens like kale and sukuma wiki, may help reduce the risk of colorectal and breast cancer. Furthermore, the nutritional transition that Kenya has been experiencing in recent decades has raised concerns about increased cancer risks. This transition, characterized by a shift towards a more westernized diet, has led to the adoption of processed and fast foods rich in unhealthy fats, sugars, and additives.

While advancements in cancer treatment have improved outcomes for many patients, there is increasing recognition of the value of good nutrition in the management and prevention of cancer. Research studies have shown that certain dietary components can play a role in reducing the risk of developing cancer or improving treatment outcomes for those already diagnosed. One important area of focus in cancer research is the role of antioxidants and phytochemicals, which are bioactive compounds found in various foods. Research has shown that the beneficial effects of fruits and vegetables in reducing cancer risk can be attributed to the complex mixture of phytochemicals. These compounds have been shown to have chemotherapeutic properties and potential clinical applications. However, it is now believed that simply taking dietary supplements containing isolated antioxidants may not have the same health benefits as consuming a diet rich in fruits and vegetables.

The complexity of cancer and the multitude of factors that contribute to its development and progression make it challenging to determine the exact mechanisms by which nutrition influences cancer risk. Nevertheless, there is consensus that a diet featuring regular consumption of fruits, vegetables, and whole grains is strongly associated with a reduced risk of developing chronic diseases. It is also worth noting that while epidemiological studies have indicated a relationship between a high intake of antioxidant-rich foods and a reduced risk of cancer, intervention trials to determine the direct impact of antioxidants on cancer risk have yielded mixed results despite the known benefits of these antioxidants.

Cancer nutrition research has recommended that individuals focus on incorporating a wide variety of fruits and vegetables into their daily diet to obtain a diverse range of bioactive compounds. This approach can help provide the necessary nutrients and phytochemicals for optimal health and potentially reduce the risk of chronic diseases, including cancer. Cancer research is increasingly focusing on the role of nutrition and dietary components in both the management and prevention of cancer.