Lecture 21Learning ObjectivesDescribe how antioxidants help in cancer and CHD prevention.Identify the modifiable risk factors of cancer.Know dietary recommendations to reduce cancer risk.Identify which nutrients function as antioxidants and identify their functions (outside of antioxidant function) food sources and diseases of deficiency.Know the increased needs of smokers for antioxidantsKnow benefit/risk of antioxidant supplementsWhich of the following statements is FALSE regarding free radicals?Our body has no mechanism to combat free radicalsWhich of these diseases have been linked to free radical damage?Cancer, Heart Disease, Diabetes (all of the above)Dietary Risk FactorsProcessed meat/red meatAlcoholWeightBreastfeedingProtects the motherFruits and vegetablesProtectiveSoyProtectiveCancer:BowelFood: red meat (beef and pork)Advice: < 3 times a weekStomach and BowelProcessed meat (evidence strongest for red meat but current recommendation includes turkey)SeldomEsophagus, mouth, throat, bowel, breastAlcoholBe moderateAll cancersWeightStay within normal rangeBreastBreastfeeding—protective for mother and babyDo it for at least 6 monthsProcessed MeatNitritesWhy we use themGive processed meats pink colorInhibit microbial growthHealth issuesConverted to nitrosaminesVitamin EFat-soluble vitaminDestroyed by heatFound in:Vegetable oils, nuts, wheat germFunctions:Normal fetal and early childhood nerve and muscle developmentHas a role in immunityAntioxidantNutrition 130 1st EditionLecture 21 Learning Objectives- Describe how antioxidants help in cancer and CHD prevention.- Identify the modifiable risk factors of cancer.- Know dietary recommendations to reduce cancer risk.- Identify which nutrients function as antioxidants and identify their functions (outsideof antioxidant function) food sources and diseases of deficiency.- Know the increased needs of smokers for antioxidants- Know benefit/risk of antioxidant supplements Which of the following statements is FALSE regarding free radicals?- Our body has no mechanism to combat free radicals Which of these diseases have been linked to free radical damage?- Cancer, Heart Disease, Diabetes (all of the above) Dietary Risk Factors- Processed meat/red meat- Alcohol- Weight- Breastfeedingo Protects the mother- Fruits and vegetableso Protective - Soy o Protective Cancer:- BowelThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.o Food: red meat (beef and pork) Advice: < 3 times a week- Stomach and Bowelo Processed meat (evidence strongest for red meat but current recommendation includes turkey) Seldom- Esophagus, mouth, throat, bowel, breasto Alcohol Be moderate- All cancerso Weight Stay within normal range- Breasto Breastfeeding—protective for mother and baby Do it for at least 6 months Processed Meat- Nitriteso Why we use them Give processed meats pink color Inhibit microbial growtho Health issues Converted to nitrosamines Vitamin E- Fat-soluble vitamin- Destroyed by heat- Found in:o Vegetable oils, nuts, wheat germ- Functions:o Normal fetal and early childhood nerve and muscle developmento Has a role in immunityo
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