De impact van voeding op het ontstaan van kanker

Er zijn meer dan honderd soorten kanker, elk met een eigen ontstaanswijze. De invloed van voedsel hierop is erg complex. Al vanaf de jaren vijftig van de vorige eeuw hebben studies sterke correlaties aangetoond tussen vele soorten kanker en voedingsfactoren; landen met een hoge vleesconsumptie lieten bijvoorbeeld hoge percentages darmkanker zien.1 Bovendien toonden experimenten bij dieren aan dat de kankerincidentie kon worden beïnvloed door voeding te manipuleren, met overtuigend bewijs dat het beperken van de energie-inname de ontwikkeling van kanker kan verminderen.2 Maar hoewel voedingsfactoren belangrijk zijn bij het bepalen van het risico op het ontwikkelen van kanker, is het vaststellen van de exacte effecten uitdagend gebleken.

Dit artikel geeft een overzicht van de relatief weinige voedingsfactoren die duidelijk het ontstaan van de meest voorkomende kankertypes beïnvloeden.

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Auteur

Andrea van Vuuren

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