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Bioactive food components in the diet of patients diagnosed with cancer

100%

Konrad Klekot K., Barbara Zubelewicz-Szkodzińska B.

European Journal of Clinical and Experimental Medicine

2017

issue 1

18–23

Introduction. Cancer, after cardiovascular disease, is the second most common cause of death both in Poland and Europe, so it is important to investigate and search for dietary components with anti-cancer properties. Components which can modulate different stages of carcinogenesis through epigenetic process are called bioactive food components. Aim. The aim of this study was to evaluate nutritional habits of patients diagnosed with cancer in terms of level of bioactive food components consumption. Material and methods. A group of 123 patients diagnosed with cancer were enrolled the study. The study was conducted by means of an anonymous questionnaire on diet history prepared by the authors. Statistical analysis was performed using IBM SPSS software, statistical significance was adopted at the level of p < 0.05. Results. Based on the results of the questionnaires, major risk factors that increase the prevalence of cancer disease were age (above 55 years) and increased BMI (the score indicated overweight or obesity). Additionally, it was observed that cancer diagnosis resulted in change of eating habits in approx. 61.8% of the participants. Enrolled patients mostly consumed inadequate amounts of green vegetables, legumes, green tea and whole grains before the diagnosis. Moreover, patients with breast and colorectal cancer were found to be more likely to consume more red meat in comparison to others. – Both non-modifiable factors: age and modifiable ones: body weight and lifestyle influence morbidity. – Most participants ate incorrectly before cancer diagnosis; diagnosis of the disease changed their eating habits.

Paidagogos (παιδαγωγός) i ars educandi (αρς εδυκανδι) w kontekście epigenetyki

72%

Dyk W.

Studia Koszalińsko-Kołobrzeskie

2020

issue 27

359-370

Ewolucyjnie każdy żywy organizm związany jest ze swym naturalnym środowiskiem. Dostosowanie się do otoczenia i jego zmian, by przeżyć, zawsze towarzyszyło człowiekowi. Dbałość o pokarm, ale nie przejadanie się, było przepustką do obecnego i przyszłego życia. Przeżyły te gatunki, które dostosowały pokarm do potrzeb swojego organizmu. Wśród Homo sapiens przeżył gatunek Homo sapiens sapiens, kromaniończyk, gdyż dzięki wysokiej inteligencji dbał o jakość pożywienia. Współczesne technologie żywności i pęd życia wprowa¬dził degradację ludzkiej natury. Powstała niezgodność między genami i pożywieniem. Nie zawsze wyżywienie służy organizmowi człowieka i nie zawsze umożliwia jego osobowościowe, kreatywne trwanie w środowisku naturalnym. Aby działać i tworzyć najpierw trzeba się właściwie odżywiać. Kształtowanie osobowości wsparte jest rodzajem, jakością i wartością pożywienia.

From evolution standpoint, every living organism is bound with its environment. Adaptation to the environment and its changes had always accompanied Man. Taking care of food but not overeating was a pass to current and future life. The species which did not overeat, had survived. Amongst Homo sapiens, Homo sapiens sapiens and Homo Cro-Magnon survived, because having future in mind, it took care of the food’s quality. Contemporary food technologies and rate of living introduced degeneration of human nature. A chaos had occurred between genes and food. Food is not always in benefit of human organism and its personal, creative existence in natural environment. To act and create you must be first full. Shaping the personality is supported by the type, quality and value of food.

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1 European Journal of Clinical and Experimental Medicine

1 Studia Koszalińsko-Kołobrzeskie

1 Barbara Zubelewicz-Szkodzińska B.

1 Dyk W.

1 Konrad Klekot K.

1 2020

1 2017

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Bioactive food components in the diet of patients diagnosed with cancer

Paidagogos (παιδαγωγός) i ars educandi (αρς εδυκανδι) w kontekście epigenetyki