Di Vita M

Diet, obesity and breast cancer: an update.

Numerous studies indagated the relationship between dietary pattern or specific nutrients and breast cancer (BC) risk and survival. Different ethnic o social groups show differences in breast cancer incidence that could be explained by different dietary patterns. Furthermore, many nutrients could reasonably increase the risk of cancer because of their content of carcinogens or their precursors as well as of promoting substances. However, the only convincing evidences linking life style to increased BC risk are related to obesity and moderate intake of alcohol and limited to postmenopause. Saturated fat, red meat, high temperature cooking have been indicated as possible risk factors, but adjusted analyses have not confirmed this association or have limited the relationship to specific subgroups. Even the protective effect of fiber, fruit, vegetables and phytoestrogens has been suggested but not definitively demonstrated. Thus, healthy dietary patterns, with abstention from alcohol and weight control, reduce the risk of cancer or at least improve the survival of affected women by reducing the incidence of comorbidities.

Strong correlation between diet and development of colorectal cancer.

Multiple factors have been described among the causes of non-hereditary colorectal cancer. In Western countries, the most common risk factors include upper-middle socioeconomic status and dietary regimens rich in proteins and animal fats. High consumption of red meats, smoked foods, cold cuts, or canned foods is believed to contribute to carcinogenesis as they directly affect epithlial turnover and cause metabolism of biliary acids. Dietary fibers have protective effects in that they capture the fats and biliary acids, thereby inhibiting their activity. Tobacco smoking acts both locally and systemically on the colorectal mucosa through the production of carcinogenic agents. Finally, the action of alcohol, in association with nicotine addiction, also increases the risk of developing colorectal tumors. Knowledge of dietary and environmental factors is of paramount importance in implementing preventive strategies for colorectal cancer.

The role of HIPEC in the treatment of peritoneal carcinomatosis from gastric cancer: between lights and shadows.

Gastric cancer is one of the most dreadful neoplastic diseases and remains the second cause of cancer death worldwide. Patients who develop peritoneal metastasis have a poor prognosis, with a median survival of less than 6 months. Despite being the cause of 60% of deaths from gastric cancer, peritoneal metastasis can still be considered a local disease and a local multidisciplinary approach can improve the prognosis even in this end-stage disease. At present, hyperthermic intraperitoneal chemotherapy (HIPEC) is the most widely accepted treatment for peritoneal surface diseases and can be performed in patients with different stages of cancer and with various antitumoral drugs. We performed a systematic review of the current status of HIPEC in the treatment of gastric peritoneal metastasis in an attempt to obtain answers to the questions that still remain: do results differ with these different methods? Does HIPEC exert a significant effect on the intracavitary delivery of drugs? Which patients should be treated and which should not? What can we expect from this approach in terms of survival, morbidity, and mortality? On reviewing the literature, despite the lack of trials comparing the different methods, we found that HIPEC has been shown to be an effective tool whenever a complete or an almost complete resection of the peritoneal implants can be performed. Therefore, it is advisable to refer all at-risk patients to specialized centers to be enrolled in randomized trials to achieve truly reliable results.