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Fruit and vegetables in cancer prevention
Harri Vainio1, Elisabete Weiderpass
1Finnish Institute of Occupational Health, Helsinki, Finland.
Nutrition and Cancer
|June 28, 2006
Summary
Consuming fruits and vegetables shows limited evidence for preventing certain cancers, including mouth, esophagus, and lung cancer. Increasing intake could potentially prevent 5-12% of cancers globally.
Area of Science:
- Epidemiology
- Nutritional Science
- Oncology
Background:
- Dietary factors significantly influence cancer risk.
- Fruit and vegetable consumption is widely studied for its potential health benefits.
- Previous research suggests a link between diet and cancer prevention.
Purpose of the Study:
- To review epidemiological literature on the cancer-preventive effects of fruit and vegetable consumption.
- To quantify the impact of high versus low consumption.
- To provide an overall assessment of the evidence for various cancer sites.
Main Methods:
- Qualitative review and evaluation of relevant epidemiological articles.
- Calculation of mean relative risk from cohort and case-control studies.
- Estimation of population-preventable fraction for dietary modification.
Main Results:
- Limited evidence supports a cancer-preventive effect for cancers of the mouth, pharynx, esophagus, stomach, colon-rectum, larynx, lung, ovary (vegetables), bladder (fruit), and kidney.
- Inadequate evidence exists for other cancer sites.
- Increasing fruit and vegetable intake may prevent 5-12% of cancers, with variations by cancer site and region.
Conclusions:
- Fruit and vegetable consumption shows a potential, albeit limited, role in preventing specific cancers.
- Further research is needed to clarify the extent of prevention for various cancer types.
- Public health recommendations should consider the role of diet in cancer prevention strategies.
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