Deck 22: Diet and Cancer

Question 1

The thyroid is the most common cancer site in females.

Answer 1

False

Question 2

Fiber in foods helps prevent damage to DNA or assists in its repair.

Answer 2

True

Question 3

All cancers share the hallmark of damaged DNA.

Answer 3

True

Question 4

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

Question 5

Macrobiotic diets have been shown to effectively treat cancer.

Question 6

Cancer development generally proceeds in a straight line.

Question 7

Regular intake of beverages high in added sugars is linked to the development of cancer.

Question 8

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

Question 9

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

Question 10

Most cancers are not clearly linked to the genes we inherit from our parents.

Question 11

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

Question 12

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

Question 13

Herbal supplements have been shown to reduce the risk of cancer.

Question 14

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.

Question 15

Acquired gene mutations occur over time due to exposure to factors such as tobacco smoke, toxins, and radiation, but not due to excess body fat.

Question 16

A decline in the rates of tobacco use is associated with reduced rates of new cancer cases.

Question 17

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.

Question 18

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

Question 19

Cancer is considered a largely preventable disease.

Question 20

Cherries are a good source of antioxidants.

Question 21

Cancer initiation in a cell's DNA can be caused by _____.

A) bacteria
B) antioxidants
C) bacteria and exposure to radiation
D) viruses and antioxidants
E) viruses and abnormal hormonal changes

Question 22

The _____ phase of cancer is characterized by uncontrolled growth and spread of abnormal cells.

A) initiation
B) termination
C) progression
D) remission
E) promotion

Question 23

Which site constitutes the highest percentage of new cancer cases in men?

A) prostate
B) skin
C) leukemia
D) lung
E) colon

Question 24

Identify a modifiable risk factor related to cancer development worldwide.

A) limited alcohol intake
B) high intake of broccoli
C) air pollution
D) bacterial infection
E) indoor use of gaseous fuels

Question 25

Alice is trying to reduce her risk of developing cancer. What should she exclude from her diet?

A) green vegetables
B) chicken
C) food with added sugar
D) charred meats
E) caffeine

Question 26

Which site constitutes the highest percentage of new cancer cases in women?

A) thyroid
B) lung
C) breast
D) skin
E) pancreas

Question 27

Regular consumption of _____ has been linked to the development of cancer.

A) dairy products
B) charred meats
C) tomato products
D) soy products
E) red wine

Question 28

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

A) maintaining a desirable weight
B) limiting the consumption of genetically modified foods
C) increasing the consumption of high-fiber foods
D) limiting excess alcohol consumption
E) limiting consumption of processed meat

Question 29

Which site is among the most common cancer sites?

A) brain
B) colon
C) kidney
D) pancreas
E) liver

Question 30

Poor diet, excess alcohol intake, and obesity account for _____% of cancer risk.

A) 10-20
B) 20-30
C) 30-40
D) 40-50
E) 50-60

Question 31

Cancer _____.

A) is contagious
B) death rates are increasing in the United States
C) is generally unsuccessfully treated
D) is caused by excessive intake of saturated fat
E) has many causes

Question 32

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

A) regular consumption of fish and poultry
B) regular consumption of whole-grain products
C) low intake of vegetables and fruits
D) high intake of beans, nuts, and seeds
E) moderate alcohol intake

Question 33

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

Question 34

Regular consumption of _____ is related to reduced risk of cancer.

A) beef
B) nuts and seeds
C) refined grains
D) charred meats
E) alcohol

Question 35

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

A) tomatoes
B) pumpkins
C) carrots
D) red bell peppers
E) cabbage

Question 36

A genetically based susceptibility to cancer can develop in infancy.

Question 37

Cancer is a contagious disease.

Question 38

A major role plant foods play in reducing cancer risk appears to be related to _____.

A) the antioxidant function of certain vitamins and phytochemicals
B) the role certain vitamins play in hormone production
C) the role certain minerals play in immune function
D) their effect on blood pressure
E) their complex carbohydrate content

Question 39

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

Question 40

The risk of cancer development begins when DNA becomes damaged.

Question 41

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

A) red meat
B) processed foods
C) whole grains
D) soft drinks
E) alcohol

Question 42

What can people do to reduce their risk of cancer?

A) Eat grilled meats most days of the week.
B) Consume a majority of grains from refined sources.
C) Consume 2-3 drinks of wine or beer daily.
D) Exercise for 30-60 minutes per day.
E) Take vitamin and herbal supplements to ensure adequate nutrient intake.

Question 43

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

A) breast cancer
B) stomach cancer
C) uterine cancer
D) lung cancer
E) leukemia

Question 44

Identify the lag time that is associated with the promotion phase of cancer in most cases.

A) 1-2 years
B) 2-3 years
C) 4-5 years
D) 10-30 years
E) 30-55 years

Question 45

About _____% of common forms of cancer are related to environmental factors.

A) 5-15
B) 20-30
C) 45-55
D) 50-60
E) 80-90

Question 46

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.
What should Julie do first in her attempt to reduce her risk of all types of cancer?

A) Consume five or more servings of fruits and vegetables daily.
B) Add skim milk to her diet.
C) Eliminate red meat.
D) Continue to consume three to four servings of refined grains per day.
E) Avoid grilling any food.

Question 47

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.
What should Julie do to reduce her risk of colorectal cancer?

A) Switch from beer to red wine when she drinks.
B) Decrease her intake of red and processed meats.
C) Eliminate added sugars.
D) Increase her intake of green tea.
E) Avoid cigarette smoke.

Question 48

In what order do the phases of cancer development occur?

A) progression, initiation, promotion
B) initiation, promotion, progression
C) alteration, initiation, promotion
D) alteration, progression, promotion
E) promotion, alteration, progression

Question 49

Increasing rates of new cases of cancer took a turn for the better after 1992 corresponding to _____.

A) an educational campaign regarding the negative effects of excessive alcohol consumption
B) an increase in the availability of fruits and vegetables
C) improvements in medical technology
D) declines in rates of tobacco use
E) a decrease in the percentage of elderly in the United States

Question 50

A genetically based susceptibility to cancer can develop _____.

A) only in a fetus during pregnancy
B) in infancy alone
C) in childhood alone
D) in a fetus during pregnancy and in infancy
E) in infancy and adolescence, but not in prenatal conditions

Question 51

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.
Which of the following foods should Julie include in her diet to reduce the risk of cancer?

A) added sugars
B) red meat
C) whole grains
D) dairy products
E) saturated fats

Question 52

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.
Julie should exclude excessive intake of _____ to reduce her cancer risk.

A) cranberry juice
B) soft drinks
C) orange juice
D) skim milk
E) alcohol

Question 53

Which vegetable is from the cruciferous family?

A) garlic
B) broccoli
C) onions
D) carrots
E) green peppers

Question 54

Cameron is trying to reduce his risk of cancer. How many minutes of moderate-intensity physical activity should he perform daily?

A) 10-30 minutes
B) 30-60 minutes
C) 60-90 minutes
D) 90 or more minutes
E) 120 or more minutes

Question 55

How do components of plant-based foods prevent damage to DNA?

A) by killing harmful bacteria
B) by neutralizing reactive oxygen molecules
C) by producing free radicals
D) by interacting with the immune system
E) by providing necessary glucose

Question 56

Regular consumption of tomato products is related to a decreased risk of _____ cancer.

A) breast
B) prostate
C) stomach
D) colon and rectum
E) liver

Question 57

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.
Which strategy would most likely help Julie increase her intake of antioxidants?

A) Consume more lean meat such as poultry.
B) Consume brightly colored fruits and vegetables.
C) Take multivitamin and vitamin E supplements.
D) Increase her intake of whole grains.
E) Consume more fish and seafood.

Question 58

Some of the most convincing evidence of the robust relationship between environmental factors and cancer comes from studies of cancer rates in _____.

A) people migrating to other countries
B) older adults
C) certain ethnic groups
D) children
E) families

Question 59

Regular consumption of which source of protein is related to a reduced risk of cancer?

A) chicken
B) dried beans
C) eggs
D) pork
E) dairy products

Question 60

Which supplement has been proven to be effective in reducing the risk of cancer development?

A) phytochemical extracts
B) vitamin E
C) vitamin C nuts
D) beta-carotene
E) Supplements have not been proven to effectively reduce the risk of cancer development.

Question 61

Describe the processes involved in the development of cancer.

Question 63

List the nine leading modifiable risk factors related to cancer development worldwide.

Question 64

Discuss the dietary and lifestyle patterns related to a reduced risk of cancer.

Question 65

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?

A) Exercise daily.
B) Consider alternative therapies such as a colon cleanse.
C) Try a macrobiotic diet.
D) Look for phytochemical extracts to supplement her diet.
E) Try an herbal supplement.