Analysis of the Impact of the Mediterranean Diet Pattern on Digestive System-related Cancers

Abstract

Digestive system cancer is a cancer category with high incidence and mortality rates globally. Currently, commonly used treatment methods such as surgery, radiotherapy, and chemotherapy have drawbacks such as high cost and susceptibility to drug resistance and recurrence. Therefore, the positive role of dietary factors in the prevention and management of such cancers is gradually gaining attention. The Mediterranean diet, a traditional dietary pattern originating from countries along the Mediterranean coast, is centered on the high intake of olive oil, whole grains, vegetables, fruits, and legumes. It predominantly employs low-temperature cooking methods such as cold mixing and stewing to preserve nutrients. Existing research has shown that the Mediterranean diet has a protective effect on several common digestive system cancers, including gastric cancer, esophageal cancer, and colorectal cancer. The Mediterranean dietary pattern primarily functions by reducing the body's inflammatory response, minimizing oxidative damage to the body, and regulating the balance of gut microbiota. However, its effectiveness varies across different regions and gender groups. Currently, the Mediterranean diet faces challenges in practical application. Future research should focus on adapting this dietary pattern to different regional dietary habits and exploring its combined effects with other healthy lifestyles, thereby providing a more practical reference for the prevention and management of digestive system cancer.