Dried Fruit Consumption and Cancer

Dried fruits make an important contribution to meeting dietary recommendations for fruit consumption. The cumulative evidence for the cancer-preventive effects of dried-fruit consumption is promising but limited. Polyphenol-rich extracts of raisins have been applied to cancer cells to evaluate their anti-carcinogenic effects. Prune consumption modulated biomarkers relevant to breast cancer risk in healthy pre-menopausal women. The combination of prunes with resistance training for breast cancer survivors was evaluated for strength, body composition, bone turnover biomarkers, and inflammation. Cell-based and rodent models of cancer suggest that dried-fruit bioactives and fiber contribute to cancer prevention. Epidemiological data imply that increased dried-fruit consumption is inversely associated with risk of prostate, pancreatic, and gastric cancer. Inflammation increases the proliferation of precancerous cells and is associated with the progression of tumor formation and malignancy. Fecal bile acids, such as lithocholic acid, are associated with an increased colon cancer risk because of their tumor-promoting activity.

Health Benefits of Nuts and Dried Fruits