Nutrition and cancer: A review of the evidence for an anti-cancer diet
Top Cited Papers
Open Access
- 20 October 2004
- journal article
- review article
- Published by Springer Science and Business Media LLC in Nutrition Journal
- Vol. 3 (1), 19
- https://doi.org/10.1186/1475-2891-3-19
Abstract
It has been estimated that 30–40 percent of all cancers can be prevented by lifestyle and dietary measures alone. Obesity, nutrient sparse foods such as concentrated sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. Intake of flax seed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Allium and cruciferous vegetables are especially beneficial, with broccoli sprouts being the densest source of sulforophane. Protective elements in a cancer prevention diet include selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digestive enzymes and probiotics also has merit as anticancer dietary measures. When a diet is compiled according to the guidelines here it is likely that there would be at least a 60–70 percent decrease in breast, colorectal, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive to preventing cancer and would favor recovery from cancer as well.Keywords
This publication has 164 references indexed in Scilit:
- Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health StudyBritish Journal of Cancer, 2003
- Intake of dietary folate vitamers and risk of colorectal carcinomaCancer, 2002
- Intake of specific carotenoids and flavonoids and the risk of lung cancer in women in Barcelona, SpainNutrition and Cancer, 1998
- Effect of meat and resistant starch on fecal excretion of apparentN‐nitroso compounds and ammonia from the human large bowelNutrition and Cancer, 1997
- Prospective study of diet and female colorectal cancer: The New York university women's health studyNutrition and Cancer, 1997
- Are dietary factors involved in DNA methylation associated with colon cancer?Nutrition and Cancer, 1997
- Effects of a Combination of Beta Carotene and Vitamin A on Lung Cancer and Cardiovascular DiseaseThe New England Journal of Medicine, 1996
- Antitumorigenic effect of a mammalian lignan precursor from flaxseedNutrition and Cancer, 1996
- Intravenous ascorbate as a tumor cytotoxic chemotherapeutic agentMedical Hypotheses, 1995
- Sugar, meat, and fat intake, and non-dietary risk factors for colon cancer incidence in Iowa women (United States)Cancer Causes & Control, 1994