Diet and Cancer
Dietary factors have been estimated to account for about 35% of cancer deaths in the United States, although there is considerable uncertainty about which constituents of diet contribute to this risk. Recent meta-analyses suggest an association of colorectal, prostate, and brain cancers with certain dietary patterns. Not only may food components be associated with cancer risk, but cooking methods, the direct impact of food on the human gastrointestinal mucosa, and individual susceptibility to dietary carcinogens can significantly increase cancer risk. The specific role of dietary components, including supplements and chemoprevention, in cancer prevention/protection remains unclear. General recommendations include maintaining a healthy weight, eating fruits and vegetables, whole grains, and limiting consumption of refined carbohydrates and processed and red meats.
