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Nutrition and cancer.

B E Statland1

  • 1National Reference Laboratory, Nashville, TN 37217.

Clinical Chemistry
|August 1, 1992
PubMed
Summary

A low-fat, high-fiber diet rich in fruits and vegetables may prevent up to 35% of cancers. This dietary approach, emphasizing reduced fat intake and increased fiber, is crucial for cancer prevention strategies.

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Area of Science:

  • Oncology
  • Nutritional Science
  • Preventive Medicine

Background:

  • Diet significantly influences cancer development.
  • High-fat, low-fiber diets are linked to colon cancer.
  • High-fat diets are also associated with breast and prostate cancer.

Purpose of the Study:

  • To examine the role of diet in cancer pathogenesis.
  • To investigate the link between dietary fat and cancer risk.
  • To highlight the preventive effects of antioxidants and fiber.

Main Methods:

  • Review of epidemiological evidence.
  • Analysis of animal studies.
  • Evaluation of prospective trials on dietary fat and cancer.

Main Results:

  • Dietary fat is implicated in colon, breast, and prostate cancers.
  • Antioxidants (vitamin E, ascorbic acid, beta-carotene) show antipromoter effects.
  • A diet ≤10% calories from fat and ≤40g fiber daily may prevent up to 35% of cancers.

Conclusions:

  • Dietary modifications, particularly reducing fat and increasing fiber, are vital for cancer prevention.
  • Incorporating fruits and vegetables into the diet is recommended.
  • Specific dietary patterns can significantly reduce cancer incidence.

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