ABSTRACT
The study of connections between dietary and genetic factors is a modern and important research area. Dietary habits, nutrients, and other constituents of food are crucial parts of environmental effects that contribute to cancer risk. The diet-cancer relationship is widely documented, and recent genomic technologies have enabled researchers to investigate how nutrients, micronutrients, and phytochemicals influence carcinogenesis. Nutritional effects on DNA damage and its repair, DNA methylation, which affect gene transcription and cellular phenotypes, antioxidant reconfiguration and reactive oxygen species (ROS), signaling pathways and target receptors, cell cycle controls and checkpoints, and apoptosis processes, are being evaluated in an ongoing study of nutrient-modulated carcinogenesis. Diet-gene interactions are likely to play a significant role in the known interindividual variability of the risk of cancer as an aftereffect of dietary factors that either develop or prevent tumors. Dietary modularity, therefore, has to be adapted to distinguish the attributes of tumors and their treatments. Only 5–10% of all cancer cases are due to genetic abnormalities, while 90–95% due to environmental and lifestyle factors. Cigarette addiction, eating habits (fried foods, meat, etc.), 108liquor, sun damage, environmental toxins, infections, stress, overweight, and low physical activity are a few of the lifestyle factors. According to statistics, smoking is responsible for 25–30% of all cancer-related mortality, whereas diet for 30–35%, infections for 15–20%, and other factors are responsible for the remaining proportion. By the end of the century, cancer is expected to be the top cause of mortality in every country on the planet. However, cancer is a preventable disease that can be avoided with significant lifestyle modifications.
