Cancer, the second leading cause
of death around the world, imposes
a heavy socioeconomic burden to both developing and developed countries.
Among the identified carcinogenic risk factors, dietary intake accounts
for over 35% of prostate, colorectal, pancreatic, gall bladder, breast,
endometrial, and gastric cancers, which might be prevented by adjusting
food intake alone. Therefore, preventing cancer through modifying
food intake is a cost-effective measure with few side effects. For
some cancer patients, this might relieve their pain as well. Previous
studies have focused on the preventative effect of multiple dietary
combinations for certain types of cancer, which laid the foundation
for health organizations to compile dietary guidelines to prevent
cancers. Emerging evidence also suggests that diets rich in fruits
and vegetables are more effective in cancer prevention than individual
micronutrients. However, the underlying mechanisms and possible interactions
with chemotherapies have not been comprehensively investigated. This
mini-review summarizes recent preclinical, clinical, and epidemiological
evidence of the promotive or preventative effect of foods, food groups,
and nutrients on carcinogenesis, as well as their possible molecular
mechanisms, including high calorie diets and red meats, bioactive
proteins in milk, fish, and soy, macro-phyto-chemicals (anthocyanins,
catechin, procyanidins, gallic acids, ellagic acid, lignans, curcumins,
resveratrol, β-carotene, lycopene, sulforaphane, indole-3-carbinol,
and proanthocyanidin), micronutrients (vitamins, minerals), and fatty
acids. Their potential underlying chemopreventive mechanisms will
also be discussed. This might serve as a reference for professionals
who research on cancer or manage cancer patients and the general public
who would like to prevent cancer through changing their diets.