Population studies have shown a relationship between specific dietary habits and the incidence of some cancers. The evidence that certain foods and food contaminants may cause cancer is mainly circumstantial. But the link is strong enough to suggest that dietary changes could reduce the risk of developing some cancers.
Few food substances can cause cancer directly. The methods of preserving and preparing foods and how much fat and fibre you eat, do however seem to influence your chances of avoiding cancer.
Dietary habits account for up to 35 per cent of cancer-related deaths in developed countries.
Fat and fibre- High-fat diets tend to be low in fibre, so it may be a lack of fibre that causes the development of these cancers. Eating less fat and more fibre is good for your heart and it may well protect you against cancer, too.
Obesity- People who are 40 per cent or more over their ideal weight are twice as likely to die of certain cancers. This may not be directly due to obesity; socioeconomic and environmental factors may be responsible. But maintaining your body weight within normal limits could be one way of protecting yourself.
SUSPECTED CANCER CAUSERS
PREVENTING CANCER
Cancer specialists have now published a number of dietary recommendations based on the results of their studies:
CANCER PREVENTERS
