Modern understanding of nutrition and micronu - trients as risk factors for cancer
Authors:   N.A. Semashko Department of Public Health and Healthcare, F. Erismann Institute of Public Health, Federal State Autonomous Educational Institution of Higher Education «I. M. Sechenov First Moscow State Medical University» of the Ministry of Health of the Russian Federation (Sechenov University), Moscow, Russian Federation, Kostin R. K. , Malyugin D. A. ,   Federal State Budgetary Educational Institution of Higher Education «Voronezh State Medical University named after N. N. Burdenko» of the Ministry of Health of the Russian Federation, Voronezh, Russian Federation, Yakushin D. S. ,   N.A. Semashko Department of Public Health and Healthcare, F. Erismann Institute of Public Health, Federal State Autonomous Educational Institution of Higher Education «I. M. Sechenov First Moscow State Medical University» of the Ministry of Health of the Russian Federation (Sechenov University), Moscow, Russian Federation, Manerova O. A. ,   N.A. Semashko Department of Public Health and Healthcare, F. Erismann Institute of Public Health, Federal State Autonomous Educational Institution of Higher Education «I. M. Sechenov First Moscow State Medical University» of the Ministry of Health of the Russian Federation (Sechenov University), Moscow, Russian Federation, Zhernov Yu. V. ,   Department of General Hygiene, F. Erismann Institute of Public Health, Federal State Autonomous Educational Institution of Higher Education «I. M. Sechenov First Moscow State Medical University» of the Ministry of Health of the Russian Federation (Sechenov University), Moscow, Russian Federation
Published: November 2024

Background. Studying nutrition and dietary supplements is essential to identify factors
that may reduce or increase the risk of malignant tumors. This will make it possible to determine
which foods and micronutrients contribute to cancer prevention. As a result, such information can
significantly decrease cancer mortality and reduce the burden on the healthcare system.
Purpose. Summarizing the latest data on nutrition and micronutrients as risk factors for cancer.
Materials and methods. Articles published in Scopus, MEDLINE, Google Scholar, and CyberLeninka
databases were analyzed.
Results. High intakes of red and processed meats, refined grains, and sweets, and low intakes of
fruits and vegetables (Western diet) increase the risk of pancreatic, colon, ovarian, endometrial,
breast, and bladder cancer. The Mediterranean diet reduces the risk of cancer mortality. Vitamin A
may reduce the risk of esophageal, pancreatic, lung, cervical, ovarian, and glioma cancers. Longterm
vitamin D supplementation reduces the incidence of breast cancer and precancerous colonpolyps. Vitamin E deficiency is associated with the risk of cancer of the bladder, esophagus, and
pancreas. Vitamin K reduces mortality from lung and prostate cancer and prevents colon tumors
and melanoma. Higher levels of vitamin B2 are associated with a lower risk of lung cancer, while
vitamin B12 is directly related to the risk of esophageal cancer. Vitamin C in high doses decreases
the risk of lung cancer and mortality in breast cancer, as well as enhances the effects of immunotherapy
and drug therapy.
Conсlusions. Promoting a diet rich in fruits, vegetables, and fiber, limiting red meat, among the
population and recommending abandoning the Western diet and bad habits. Monitoring the content
of vitamins in the body, especially in patients at risk: pregnant women, children and adolescents,
and individuals living in regions with a high risk of vitamin deficiency.