Dietary Acid Load and Cancer Risk: A Review of the Uruguayan Experience

被引:2
|
作者
Ronco, Alvaro Luis [1 ]
Storz, Maximilian Andreas [2 ]
机构
[1] Pereira Rossell Womens Hosp, Unit Oncol & Radiotherapy, Bvard Artigas 1590, Montevideo 11600, Uruguay
[2] Univ Freiburg, Freiburg Univ Hosp, Fac Med, Ctr Complementary Med,Dept Internal Med 2, D-79106 Freiburg, Germany
关键词
dietary acid load; cancer; Uruguay; neoplasms; potential renal acid load; net endogenous acid production; nutrition; cancer epidemiology; SALTED MEAT CONSUMPTION; METABOLIC-ACIDOSIS; COLORECTAL-CANCER; BREAST-CANCER; INSULIN-RESISTANCE; BLADDER-CANCER; PATTERNS; ADIPONECTIN; METHIONINE; GLUCOCORTICOIDS;
D O I
10.3390/nu15143098
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Dietary acid load (DAL) is recognized as a risk factor for several chronic disorders, including obesity, diabetes, and osteoporosis. Recent evidence suggests that an elevated DAL, as measured by the validated potential renal acid load (PRAL) and net endogenous acid production (NEAP) scores, could also increase the risk for several cancers. This narrative review summarizes the potential role of DAL in Uruguayan cancer patients and outlines the potentially involved pathophysiological pathways that mediate the role of DAL in both cancer development and growth. Although Uruguay is a developing country, its average diet is a heavily meat-based Western one, translating into a supraphysiological acid burden from diet. In recent years, we have published epidemiologic evidence based on ten case-control studies involving 3736 cancer cases and 9534 hospital-based controls. Odds ratios and 95% confidence intervals were estimated for each interest variable to analyze the association between the exposure levels of DAL scores and cancer, calculated by unconditional logistic regression. In a majority of the cases, the highest DAL scores tended to double the cancer risk as compared to the lowest category. We also found high risks for methionine intake, an acidifying amino acid found in higher concentrations in animal-based foods, which may increase cancer risks at least by a joint action based on the pH and the proliferation enhancing properties of the amino acid itself.
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页数:18
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