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Mediterranean diet and cancer
1Istituto di Richerche Farmacologiche Mario Negri, Milano, Italy. lavecchia@marionegri.it
Public Health Nutrition
|October 16, 2004
Summary
A Mediterranean diet rich in fruits and vegetables, and low in red meat and refined carbohydrates, is associated with reduced epithelial cancer risk. This dietary pattern emphasizes unsaturated fats like olive oil for cancer prevention.
Area of Science:
- Nutritional Epidemiology
- Oncology
- Preventive Medicine
Background:
- The Mediterranean diet is linked to various health benefits.
- Its specific role in preventing common epithelial cancers requires detailed analysis.
Purpose of the Study:
- To investigate the association between Mediterranean diet components and the risk of common epithelial cancers.
- To analyze the impact of fruit, vegetable, fish, whole-grain, and refined-grain intake on cancer risk.
Main Methods:
- Systematic analysis of case-control studies.
- Data collected from over 12,000 cancer cases and 10,000 controls in Northern Italy (1983-1998).
Main Results:
- Increased fruit and vegetable consumption showed a protective effect (relative risk 0.3-0.7) against most epithelial cancers.
- Low intake of vegetables and fruits accounted for 15-40% of digestive tract cancer risk.
- High red meat intake increased risk, while whole grains decreased it; refined grains and high glycemic load increased risk.
Conclusions:
- A cancer-protective Mediterranean diet involves high fruit/vegetable intake and avoidance of red meat and refined carbohydrates.
- Preference for unsaturated fats, such as olive oil, over saturated fats is recommended.
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