Dieta mediterranea e neoplasie dell'apparato digerente: Strategie di ricerca e prevenzione

Mediterranean diet is assodated with a risk reduction for cardiovascular disease and cancer. The most favorable aspects of mediterranean diet in cancer prevention are represented by the type of fat intake (high olive oil, low saturated fat) and by the great amount of fruit and vegetables. On the contrary, critical components are constituted by alcoholic beverages and by an excess of bread and pasta, due to the Constant use of fiber-free flour. Various epidemiological and experimental studies recently published in Italy and in other mediterranean countries favoured the development of educational and preventive strategies for the general population. As a matter of fact a diet rich in fruit and vegetables (at least 5 portions a day) could reduce the frequency of various common cancers from 20 to 30%. For cancers of the proximal GI tract and of the respiratory tract this proportion could be incresead up to 80%, if assodated with smoking interruption and marked reduction of alcohol consumption. For colon cancer, the primary critical factor is represented by the excess of calories (either from carbohydrates or from fats); while fruit, vegetables and whole cereals are the basis of prevention.