Diet and cancer
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The Relationship Between Diet and Cancer: A Comprehensive Overview
Introduction to Diet and Cancer Risk
Diet plays a significant role in the development and prevention of various cancers. Research indicates that dietary factors contribute to 30-35% of cancer risk, making it a critical area for public health interventions . This article synthesizes findings from multiple studies to provide a clear understanding of how different dietary components and patterns influence cancer risk.
Obesity and Cancer
Overweight and obesity are major risk factors for several types of cancer, including cancers of the oesophagus, colorectum, breast (postmenopausal), endometrium, and kidney. Maintaining a body mass index (BMI) within the range of 18.5-25 kg/m² and avoiding weight gain in adulthood are recommended to reduce cancer risk . Obesity is also linked to gastric cancer, particularly in the gastric cardia region.
Alcohol Consumption
Alcohol intake is associated with an increased risk of cancers of the oral cavity, pharynx, oesophagus, liver, and breast . Limiting alcohol consumption to no more than two units per day is advised to mitigate these risks.
Fruits and Vegetables
A diet rich in fruits and vegetables is associated with a reduced risk of cancers of the oral cavity, oesophagus, stomach, and colorectum . The European Prospective Investigation into Cancer and Nutrition (EPIC) study highlights the protective effects of fruit and vegetable consumption against colorectal, breast, and lung cancers.
Red and Processed Meats
High consumption of red and processed meats is linked to an increased risk of colorectal cancer . Reducing the intake of these meats can lower cancer risk, as supported by multiple studies .
Salt and Salt-Preserved Foods
High salt intake and consumption of salt-preserved foods are associated with an increased risk of stomach cancer . Moderation in salt consumption is recommended to reduce this risk .
Dietary Patterns and Cancer
Healthy dietary patterns, such as the Mediterranean diet, are associated with a lower risk of colorectal and breast cancers . These diets typically include high intakes of fruits, vegetables, whole grains, and healthy fats, and low intakes of red and processed meats .
Physical Activity
Regular physical activity is a key determinant of energy expenditure and is associated with a reduced risk of colorectal and breast cancers . Incorporating physical activity into daily routines is essential for cancer prevention .
Specific Nutrients and Cancer
Certain nutrients have been studied for their potential protective effects against cancer. For example, higher folic acid consumption is linked to a reduced risk of colon and breast cancers, particularly among individuals who consume alcohol regularly. Additionally, calcium and yogurt intake have been found to protect against colorectal and prostate cancers.
Conclusion
The relationship between diet and cancer is complex and multifaceted. While some dietary factors are clearly linked to increased cancer risk, others offer protective benefits. Maintaining a healthy weight, limiting alcohol and red meat consumption, reducing salt intake, and following a diet rich in fruits, vegetables, and whole grains are effective strategies for cancer prevention. Regular physical activity further enhances these protective effects. Continued research is essential to refine dietary recommendations and develop effective public health strategies to reduce the global cancer burden.
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