A Mini-Review of the Relationship between Diet and Cancer Risk | Chapter 2 | An Overview of Disease and Health Research Vol. 8

 

Background: Despite significant advances in the basic research and clinical practice, treatments such as surgery and chemoradiotherapy have side effects. And the research on minimum food uptake to supplement curative roles in among critical chronic cancer cases using food and cancers are important, and has grown exponentially over the decades. Diet plays a major role in preventing many types of cancer and also in the supporting the intervention, thus it is very good to have a chapter on nutrition in cancer.

 

Objective: The purpose of this minireview is to summarize the relationship between various food and cancers.

 

Methods: The search strategy uses the keywords “cancer AND food consumption AND diet” in Title/Abstract part from 2014 to 2025 years in Pubmed papers written in English.

 

Results: This minireview summarized the latest findings on the relationship between various food and cancers including cancer incidence / mortality / treatment. The foods such as fermented foods benefit cancers, while ultra-processed foods worsen cancers. The cancers include breast cancer, lung cancer, gastrointestinal cancer, hepatocellular cancer, and obesity-related cancer so on. The mechanism of diet influencing gut microbiota related to cancer is that bioactive metabolites such as lactic acid from fermented foods may impact immune, metabolic status and disease severity.

 

Conclusion: Food can both prevent and cause cancer, and may either worsen or mitigate its progression. This minireview should help develop dietary strategies for public health regarding cancers.

 

 

Author(s) Details

Ying Yang
State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China and National Clinical Research Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/aodhr/v8/6709

Rising Obesity in India: Challenges in Achieving Nutrition-related SDGs | Chapter 7 | Food Science and Agriculture: Research Highlights Vol. 4

 

India bears a disproportionate share of the world’s malnutrition burden. Alongside continuing undernutrition and micronutrient gaps, a rapidly rising epidemic of overweight and obesity is making progress toward SDG-2 difficult. NFHS-5 (2019–21) reports that 24% of women, 23% of men and 3.4% of children under five are overweight or obese. Once concentrated in high-income countries, obesity is now escalating in low- and middle-income countries as well; globally, the share of 5–19-year-olds with obesity grew from 7% to 16% between 1990 and 2022, while adult obesity rose from 2% to 8% over the same period. Projections suggest that by 2050, India could be among the nations with the largest absolute numbers of people living with obesity, which will intensify the risk of non-communicable disease (NCD) and slow progress toward SDG-3. The consequences of obesity in terms of morbidity, disability and premature mortality contribute substantially to the overall disease burden. This surge reflects an interplay of socio-economic, cultural and environmental forces such as rapid urbanisation; rising incomes and increasingly sedentary, screen-centric work; a dietary shift toward aggressively marketed, ultra-processed, calorie-dense foods; and digital platforms that enable effortless, frequent access to high-calorie meals. Despite flagship efforts such as Poshan Abhiyaan, Fit India, and Eat Right India, the problem of overnutrition remains insufficiently addressed. A comprehensive, multi-sector response is needed. Priority actions include fiscal and regulatory measures (higher taxes on high-fat, high-salt, high-sugar foods and subsidies for fruits, vegetables and whole grains), clear front-of-pack nutrition labels, restrictions on unhealthy food marketing, especially targeting children and healthier food environments in schools, workplaces and public institutions. Urban planning that supports active living, women-centred health initiatives, community nutrition literacy and the revitalisation of diverse traditional food systems can further shift demand toward healthier choices. A coordinated, evidence-led approach is essential to protect India’s demographic dividend, curb the NCD surge and achieve SDG-aligned, sustainable nutrition outcomes.

 

 

Author(s) Details

Rekha Sharma
Sri Guru Gobind Singh College of Commerce, University of Delhi, Delhi, India.

 

Deepali Sharma
Sri Guru Tegh Bahadur Khalsa College, University of Delhi, Delhi, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/6373