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Nutrition and cancer prevention
1Section of Cancer Prevention, H. Lee Moffitt Cancer Center, Tampa, Florida.
Primary Care
|September 1, 1992
Summary
Dietary factors cause 35% of US cancers, many preventable. High-fat/calorie diets link to common cancers, while fruits, vegetables, and fiber may offer protection.
Area of Science:
- Oncology
- Nutritional Science
- Preventive Medicine
Background:
- An estimated 35% of all cancers in the United States are linked to dietary factors and are potentially preventable.
- Diets high in fat or calories are associated with an increased risk for several common cancers, including breast, colorectal, pancreatic, prostatic, and uterine cancers.
Purpose of the Study:
- To summarize the role of dietary factors in cancer development and prevention.
- To highlight specific dietary components and obesity as risk factors for various cancers.
Main Methods:
- Review of epidemiological data and scientific literature on diet and cancer.
- Analysis of associations between dietary patterns, specific nutrients, obesity, and cancer incidence.
Main Results:
- High-fat and high-calorie diets are linked to increased risk for breast, colorectal, pancreatic, prostatic, and uterine cancers.
- Dietary components like vitamin A (from fruits and vegetables) and fiber may provide a protective effect against certain cancers.
- Obesity, particularly upper body fat distribution, is associated with a higher risk of breast and endometrial cancers.
Conclusions:
- Dietary modification represents a significant opportunity for cancer prevention.
- Understanding the interplay between diet, obesity, and cancer risk is crucial for public health strategies.
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