The group of digestive tract (or gastrointestinal) cancers, which encompasses tumours of the esophagus, stomach, small bowel, colon and rectum, gallbladder, pancreas, and liver, accounts for the largest number of new cancer diagnoses and cancer deaths globally. The incidence of digestive tract cancers is significantly influenced by dietary patterns and lifestyles. A growing body of epidemiological evidence indicates that the consumption of certain foods, such as red meat and processed foods, alcoholic drinks, and specific nutrients, can impact the development and progression of many of these cancers, whereas for other types, such as pancreatic cancer, the evidence is still limited. In parallel, emerging research highlights the role of bioactive compounds like phytochemicals, flavonoids, and polyphenols in potentially inhibiting cancer cell growth via different pathways. Understanding the complex relationship between diet and digestive tract cancers is crucial for developing effective prevention and management strategies.
This Research Topic aims to elucidate the intricate link between dietary habits and the risk of developing digestive tract cancers. By addressing recent advances in the field, we seek to identify how various dietary components contribute to cancer etiology and progression. This includes evaluating the impact of highly-processed foods, the protective effects of antioxidants, fiber, and vitamins, the cancer hazards related with exogenous toxic components of the diet, and the influence of body mass index and obesity on cancer risk. The ultimate goal is to provide a comprehensive understanding that can inform dietary recommendations and public health policies to reduce the burden of these cancers.
We invite contributions that explore the relationship between diet and digestive tract cancers from a biological, toxicological, clinical or epidemiological perspective. Manuscripts may include original research, systematic reviews, meta-analyses, and clinical studies. We encourage submissions that provide novel insights into dietary strategies for cancer prevention and management, aiming to bridge the gap between nutritional science and clinical practice. Authors are encouraged to focus on both epidemiological and mechanistic approaches. Specific themes include:
• The effects of red meat, processed foods, and specific nutrients on cancer development.
• The role of bioactive compounds in cancer prevention.
• Carcinogenic effects of exogenous constituents of foods and drinks.
• Studies on dietary patterns, obesity and body mass index.
The group of digestive tract (or gastrointestinal) cancers, which encompasses tumours of the esophagus, stomach, small bowel, colon and rectum, gallbladder, pancreas, and liver, accounts for the largest number of new cancer diagnoses and cancer deaths globally. The incidence of digestive tract cancers is significantly influenced by dietary patterns and lifestyles. A growing body of epidemiological evidence indicates that the consumption of certain foods, such as red meat and processed foods, alcoholic drinks, and specific nutrients, can impact the development and progression of many of these cancers, whereas for other types, such as pancreatic cancer, the evidence is still limited. In parallel, emerging research highlights the role of bioactive compounds like phytochemicals, flavonoids, and polyphenols in potentially inhibiting cancer cell growth via different pathways. Understanding the complex relationship between diet and digestive tract cancers is crucial for developing effective prevention and management strategies.
This Research Topic aims to elucidate the intricate link between dietary habits and the risk of developing digestive tract cancers. By addressing recent advances in the field, we seek to identify how various dietary components contribute to cancer etiology and progression. This includes evaluating the impact of highly-processed foods, the protective effects of antioxidants, fiber, and vitamins, the cancer hazards related with exogenous toxic components of the diet, and the influence of body mass index and obesity on cancer risk. The ultimate goal is to provide a comprehensive understanding that can inform dietary recommendations and public health policies to reduce the burden of these cancers.
We invite contributions that explore the relationship between diet and digestive tract cancers from a biological, toxicological, clinical or epidemiological perspective. Manuscripts may include original research, systematic reviews, meta-analyses, and clinical studies. We encourage submissions that provide novel insights into dietary strategies for cancer prevention and management, aiming to bridge the gap between nutritional science and clinical practice. Authors are encouraged to focus on both epidemiological and mechanistic approaches. Specific themes include:
• The effects of red meat, processed foods, and specific nutrients on cancer development.
• The role of bioactive compounds in cancer prevention.
• Carcinogenic effects of exogenous constituents of foods and drinks.
• Studies on dietary patterns, obesity and body mass index.