Exploring the Impact of Foods and Dietary Patterns on Melanoma Risk

Malignant melanoma is the fifth most common cancer in the US. Ultraviolet (UV) radiation remains the primary environmental risk factor for melanoma; however, there is growing interest in exploring additional preventive strategies, particularly through diet. This narrative review aims to consolidate current evidence on the relationship between dietary patterns and melanoma risk, providing insights that may guide clinicians in offering dietary recommendations to their patients. Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets have been linked with potentially protective effects against melanoma. Similarly, the consumption of anti-inflammatory foods (fruits, vegetables, whole grains, legumes, nuts, herbs, spices, and other plant-based proteins) and regular coffee intake have shown associations with lower melanoma risk in observational studies. By contrast, alcohol consumption, adherence to a Western diet, and possibly high citrus fruit intake are linked to an increased risk of developing melanoma. While red and processed meats may be associated with a lower melanoma risk, their potential benefits are overshadowed by their associated risks for other cancers. The relationship between fish intake and melanoma risk appears to be complex, with some studies suggesting that canned tuna may be associated with an increased melanoma risk, whereas fried fish is linked to a potentially protective effect. Evidence remains inconclusive on the link between melanoma risk and nutrients such as selenium and vitamins A-E, as well as polyunsaturated fats and tea.