Zusammenfassung
Der Einfluss der Ernährung auf die Bildung von bösartigen Neoplasien in verschiedenen
Organen ist unumstritten. Für ca. ein Drittel der jährlich neu auftretenden Krebserkrankungen
wird die Ernährung als pathogenetischer Faktor postuliert. Zwischen energiereicher
Ernährung, raschem Körperwachstum in der Kindheit, erhöhter Körpergröße im Erwachsenenalter
und früher Menarche wird ein Zusammenhang postuliert. Alle drei oben genannten Faktoren
sind überzeugende Risikofaktoren für eine erhöhte Brustkrebsinzidenz. Adipositas ist ein überzeugender Risikofaktor für die Entwicklung bösartiger Tumoren im Endometrium und erhöht wahrscheinlich auch das Risiko, an Brustkrebs zu erkranken oder ein Nierenkarzinom zu entwickeln.
Möglich ist auch ein Zusammenhang zwischen Adipositas und der Entwicklung von kolorektalen
Neoplasien. Verminderte Bewegung trägt überzeugend zur Entwicklung von Karzinomen des Kolons und des Rektums und möglicherweise zur Krebsbildung in der Lunge und der Brust bei. Bei einem erhöhten Konsum von raffinierten
Kohlenhydraten wird eine mögliche Erhöhung des Karzinomrisikos für den Dickdarm diskutiert. Ein gesteigerter Verzehr
von gesättigten Fettsäuren tierischer Herkunft und Cholesterin ist ein möglicher Risikofaktor für Karzinome der Lunge, des Kolons und der Brust. Cholesterin alleine
trägt möglicherweise zur Entwicklung von Krebs im Endometrium und in der Prostata bei. Alkoholkonsum ist
ein überzeugender Risikofaktor für die Entstehung von Karzinomen des Aero-Digestiv-Traktes und der
zirrhotischen Leber. Er erhöht wahrscheinlich dosisabhängig die Tumorinzidenz des Kolons, des Rektums, der Brust und möglicherweise auch die Kanzerogenese in der Lunge. Wahrscheinlich steigert der Konsum von rotem Fleisch das Auftreten des kolorektalen Karzinoms sowie möglicherweise das Auftreten von Brustkrebs und Karzinomen des Pankreas, der Prostata und der Niere.
Neben den direkten Ernährungsfaktoren spielen für die Krebsentstehung auch Substanzen
eine Rolle, die über die Umwelt, die Zubereitung oder die Lagerung in die Nahrung
gebracht werden. Hierzu gehören Nitrate aus Düngemitteln, Benzpyren aus Rauch und
Mykotoxine, die bei einem Pilzbefall von Lebensmitteln entstehen.
Nutrition and Cancer - How to Prevent Cancer Incidence
Overwhelming evidence has been presented for the influence of nutrition on the development
of malignant neoplasias in several organs. About every third case of cancer has been
estimated to have been induced by nutrition. A contribution of nutrition rich in energy
to fast growth of the body, increased height of adults and the early onset of menarche
has been postulated. All of these variables are convincing factors for a higher incidence of breast cancer. Adipositas is also a convincing risk factor for the development of cancer in the endometrium and probably increases the risk of cancer in breast and kidney. The risk of colon and rectum being
affected by cancer is possibly elevated by adipositas. Reduced physical activity increases convincingly the risk of malignant colorectal neoplasias and possibly that of lung and breast cancer. Elevated intake of refined sugar contributes possibly to an increase of risk for cancer of the colon. High consumption of saturated fatty
acids and cholesterol is a possible risk factor for carcinomas of the lung, the colon and the breast. Cholesterol alone
enhances possibly the incidence of cancer in the endometrium and prostate. Alcohol consumption is a
convincing risk factor for the development of cancer found in mouth, pharynx, larynx, and the
cirrhotic liver. Furthermore, alcohol intake probably enhances the likelihood to be taken ill with cancer of the colon, rectum, and the
breast in a dose-dependent manner. lt also possibly enhances carcinogenesis in the lung. Red meat probably increases the risk for colorectal carcinoma and possibly that for cancer in the breast, pancreas, prostate, and kidney. In addition to direct
nutritional factors, substances may be involved in the pathogenesis of cancer that
originate from air pollution, food preparation or storage of food. Compounds that
have to be mentioned in this context are nitrate from manure, benzpyrene from smoke
and mycotoxins, which are formed as a result of fungiform contaminations.
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Prof. Dr. Christiane Bode
Universität Hohenheim (140)
Abt. für Ernährungsphysiologie
Garbenstraße 28
70593 Stuttgart
