Diet and cancer: what evidences and recommendations?

Abstract

One third of cancer deaths are attributable to dietary/ nutritional factors. A high vegetable and/or fruit intake decreases the risk of upper aero-digestive tract (UADT) lung, esophageal and stomach cancer. Red and processed meats increase the risk of colorectal cancer (CRC). Alcoholic beverages increase the risk of UADT, lung, esophageal, CRC and breast cancer. Obesity promotes esophageal, CRC, postmenopausal breast cancer, endometrial and pancreatic cancer. Antioxidant supplementation has no preventive effect and may increase cancer risk. It is advised to limit alcoholic drinks as much as possible, to maintain an average body weight, to be physically active, to eat only a little red and processed meat, to eat at least five portions of fruit and vegetables a day, and to avoid dietary supplements.