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Exam 22: Diet and Cancer

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Question 1

True/False

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About 80 to 90% of common forms of cancer are related to biological factors that modify the structure and function of DNA.

A) True
B) False

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Question 2

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Unsafe sex is one of the leading modifiable risk factors related to cancer development worldwide.

A) True
B) False

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Question 3

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Cancer development generally proceeds in a straight line.

Which dietary pattern has been linked to the development of cancer?

Which factor will least likely lower your risk of developing cancer?

Cancer is the second leading cause of death in the United States.

All cancers share the hallmark of damaged DNA.

Julie has a family history of colon cancer. She wants to learn ways to reduce her risk of colon cancer and lower her overall risk of cancer. Julie consults her dietitian to know what she can do to prevent the risk of cancer. She is also meeting a registered dietitian to learn more about specific lifestyle and nutrition modifications. Julie is an alcoholic and mostly consumes processed foods, including refined grain products. The only vegetable she consumes is lettuce. On weekends, she consumes grilled and processed meats. Answer the following questions to help Julie with some lifestyle modifications, including dietary changes, before she consults the dietitian. In addition to dietary changes, what else should Julie consider doing to decrease her risk of cancer?

Rates of _____ in Japanese and Alaskan Native women have increased substantially as they have adopted Westernized diets and lifestyles.

In some individuals, vegetables such as _____ appear to "turn off" genes that promote the oxidative stress and inflammation that can damage DNA.

Cancer is a group of conditions that result from a bacterial infection.

Acquired mutations in somatic cells can be passed on to the next generation.

Cancer is a contagious disease.

The risk of cancer development begins when DNA becomes damaged.

Oxidative stress, insulin resistance, and chronic inflammation appear to be important mechanisms underlying acquired gene mutations and cancer development related to dietary and other exposures.

Regular consumption of red meat decreases the risk of colorectal cancer.

Consuming three or more servings a day of _____ is related to a reduced risk of cancer.

Diets related to the prevention of cancer are very restrictive and hard to follow.

Cancer development enters the initiation phase if damaged DNA is allowed to accumulate over the course of years.

A number of studies have shown good results in preventing cancer from the use of large amounts of individual supplements such as vitamin C, beta-carotene, and vitamin E.