The effect of nutritional therapy in reducing the risk of infection and preventing cancer in the city of Misurata

Background and aims: Cancer is a group of diseases characterized by abnormal cell growth and proliferation. These cancerous cells can destroy other healthy cells in the body and have the ability to replicate and spread from one organ to another within the human body. Cancer is the second leading cause of death worldwide, claiming the lives of approximately 10 million people in 2020. Epidemiological and laboratory studies have indicated that certain micronutrients, particularly vitamin C, vitamin E, selenium, beta-carotene, magnesium, and zinc, can reduce the risk of developing cancers of the oral cavity, lungs, esophagus, and stomach. Additionally, dietary fiber has been specifically associated with a decreased risk of colon and rectal cancer. This study aims to assess the nutritional and health awareness among cancer patients in the city of Misurata, in order to understand their knowledge levels regarding prevention and treatment for various types of cancer, which have seen an increase in incidence according to local and international statistics in recent years.

Materials and Methods: All diagnosed cancer cases related to gastrointestinal cancers during the study period were included from the National Institute for Cancer Treatment in Misurata. Data were collected based on gender, age, nationality, and sample selection. Questionnaires were administered, and data were analyzed statistically. The study was conducted in the Abu Ruwaiya area of Misurata.

Results: The total number of cancer cases included in this study was 57, with 16 (28.07%) males and 41 (41.92%) females. Age groups were distributed as follows: 4 (2.57%) in the 1-15 years age group, 17 (28.92%) in the 16-30 years age group, and 36 (83.15%) in the above 45 years age group. The distribution of patients by affected organ was as follows: lung (2, 3.50%), colon (14, 24.5%), liver (4, 7.24%), uterus (17, 30.99%), glands (5.55%), kidney (2, 3.50%), pancreas (2, 3.50%), prostate (3, 5.50%), breast (8, 14.99%), and bones (3.50%). Locally, 47 (82%) cases were treated daily, while 10 (18%) cases were treated weekly using various therapeutic methods, including chemotherapy (35, 61.40%) and surgical intervention (30, 52.63%). Patient awareness of the importance of dietary therapy varied, with 22 (38.52%) agreeing and 35 (61.40%) disagreeing ? However, the latest World Health Organization report on cancer in the world continues to emphasize the importance of improving nutrition as a means of controlling the expected 50% rise in cancer cases worldwide.

Conclusion: It turns out that gastrointestinal cancer represents the highest percentage of cases recorded at the National Institute for Oncology, Misurata, and this confirms the opinion of some previous studies that praised the role of some foods in causing cancer, such as saturated fats, which is the source of free radicals, which are unstable molecules found inside cells and where they are active, they rob them of their electrons. Where the cells swell and escape from the body's monitoring devices, they grow randomly in the affected organ Then it crosses its barriers to neighboring organs via blood capillaries or phagocytes, which transport it to various parts of the body to build its colonies there and remain there perhaps for dozens of years. Then it suddenly becomes active and spreads in a cancerous manner that may not be affected by chemotherapy or radiation, and this is what frightens the cancer patient.

Dr. Mahfouz Ahmed Al Mansouri is a Public Health Physician and Therapeutic Nutritionist based in Tripoli, Libya. He currently serves as the Head of the Therapeutic Nutrition Unit at the Department of Gastroenterology and Hepatology, Tripoli University Hospital, and as the Community Health Team Leader at the Libyan Red Crescent. He holds degrees in medicine, therapeutic nutrition, and pharmacy, and is a postgraduate student specializing in therapeutic nutrition. With extensive experience across public and clinical health settings, he has trained over 200 students, supervised numerous academic projects, and actively participated in national health campaigns and international conferences. Dr. Al Mansouri is a member of several professional associations related to nutrition, gastroenterology, and public health.