2. Guidelines for Cancer Prevention
1.Choose a diet rich in a variety of plant-based foods.
2.Eat plenty of vegetables and fruits.
3.Maintain a healthy weight and be physically active.
4.Drink alcohol only in moderation, if at all.
5.Select foods low in fat and salt.
6.Prepare and store food safely.
And always remember . . .
Do not use tobacco in any form.
From American Institute for Cancer Research: Simple steps to prevent cancer,
Washington, DC, 2000, AICR. 14
3. Fat
High intake of total and saturated fat is
associated with increased risk of breast, colon,
lung and prostate cancers
High fat diets are associated with obesity,
which is linked with cancer of the colon,
rectum, esophagus, gall bladder, breast,
endometrium, pancreas, and kidney
Low fat diet (<20% fat) may reduce risk of
recurrence of breast cancer
4. Energy Intake and Physical Activity
Total energy intake is strongly associated with breast
cancer in postmenopausal women
Physical activity may have a protective effect
Women who spent an average 3.8 hours per week in
physical activities had lower risk of colon and
reproductive cancers
5. Obesity
Obesity is a Risk Factor for several cancers:
Breast (among postmenopausal women)
Colon
Endometrium
Esophagus
Gallbladder
Pancreas
Kidney
and is also a risk factor for cancer recurrence!
6. Protein
Difficult to isolate effects of protein, since ↑ protein
diets are ↑ in fat and ↓ in fiber
Low protein diets seem to reduce the risk of cancer,
while risk is increased by very high protein intakes
Increased meat intake is associated with increased
risk of colon cancer and advanced prostate cancer
7. Fiber
Observational studies and case control studies
indicate that fiber-rich diets are associated with a
protective effect in colon cancer;
Higher intakes of vegetables were inversely
associated with colon cancer risk;
High fiber diets also tend to be lower in meat, fat,
and refined carbohydrates;
8. Fruits and Vegetables
Fruits and vegetables found to be associated
with lower risk in 128 of 156 dietary studies
Good sources of antioxidants (vitamins C, E,
selenium, carotenoids, flavonoids)
Increased consumption of fruits and vegetables
is associated with lower risk of cancers of the
oral cavity, esophagus, stomach, colon, rectum,
and bladder
Evidence less strong for hormone-related
cancers such as breast and prostate cancer
9. Plant based foods may prevent cancer by
Inhibiting hormone-dependent steps in tumor
formation and protecting genetic material from
carcinogenic agents
Suppressing free radical production
Serving as bulking agents to dilute carcinogens
and decrease gastrointestinal transit time
Stimulators of physiologically active and anti-
cancer enzymes
Mobley C. Nutrition and cancer prevention. In McCallum and Polisena, The Clinical
Guide to Oncology Nutrition. Oncology Nutrition Dietetic Practice Group, 2000.
10. Preserved Meats and Cancer Risk
Some studies link eating large amounts of
preserved meat to increased risk of colorectal
and stomach cancers
Nitrites on preserved meat can be converted in
the stomach to carcinogenic nitrosamines,
which may increase the risk of stomach cancer
Vegetables and fruit retard the conversion of
nitrites to nitrosamines
11. Cooked Meat and Cancer Risk
Frying, broiling, and grilling meats at high
temperatures creates chemicals that might increase
cancer risk (cause cancer in animals)
Use techniques such as braising, steaming, poaching,
stewing and microwaving
12. Alcohol
Alcohol associated with carcinogenesis in cancers of
the mouth, pharynx, larynx, esophagus, lung, colon,
rectum, liver and breast (USDHHS, 2000)
Appears to act synergistically with tobacco
Malnutrition associated with alcoholism may also be
implicated
13. Coffee and Tea
Coffee has been investigated as a possible risk factor
for a variety of cancers, but does not appear to be
associated with increased cancer
Regular drinking of green tea and other sources of
polyphenols may reduce the risk of stomach cancer
Consumption of very hot drinks may increase the
risk of esophageal cancer
14. Food Safety and Cancer
Choose in-season, locally grown produce
Rinse fruits and vegetables and remove outer
leaves before eating
Use proper food storage to prevent growth of
fungal carcinogens
Marinate protein foods to decrease cooking time
Use cooking methods to avoid contact of foods and
food drippings with flames
Mobley C. Nutrition and cancer prevention. 2000
15. AICR Diet and Health Guidelines for Cancer
Prevention
Choose a diet rich in a variety of plant-based foods
Eat plenty of vegetables and fruits.
Maintain a healthy weight and be physically active.
Drink alcohol only in moderation, if at all.
Select foods low in fat and salt.
Prepare and store food safely.
16. American Cancer Society Guide
to Nutrition and Activity
Eat a variety of healthful foods, with an
emphasis on plant sources.
Eat five or more servings of a variety of
vegetables and fruits each day.
Include vegetables and fruits at every meal
and for snacks.
Eat a variety of vegetables and fruits.
17. American Cancer Society Guide
to Nutrition and Activity
Choose whole grain rice, bread, pasta, and cereals.
Limit French fries, snack chips, and other fried
vegetable products.
Limit consumption of refined carbohydrates,
including pastries, sweetened cereals, soft drinks,
and sugars.
Choose 100% juice if you drink fruit or vegetable
juices.
18. Limit consumption of red meats, especially those
high in fat and processed.
Choose fish, poultry, or beans as an alternative to
beef, pork, and lamb.
When you eat meat, select lean cuts and smaller
portions.
Prepare meat by baking, broiling, or poaching,
rather than by frying or charbroiling.
American Cancer Society Guide
to Nutrition and Activity
19. Choose foods that help maintain a healthful weight.
When you eat away from home, choose food low in fat,
calories, and sugar and avoid large portions.
Eat smaller portions of high-calorie foods. Be aware that
“low fat” or “fat free” does not mean “low calorie”.
Prefer vegetables and fruits instead of calorie-dense foods
such as French fries, cheeseburgers, pizza, ice cream,
doughnuts, and other sweets.
American Cancer Society Guide
to Nutrition and Activity
20. Lifestyle Change to Prevent Cancer
Increase your physical activity
Eat more vegetables and fruit
Limit intake of red meats
Avoid obesity
Avoid excess alcohol
Avoid all forms of tobacco
Source: American Cancer Society, accessed 2005
21. Recommendations for Cancer Survivors
Limit total fat intake to 15-20% of total calories.
Monounsaturated fats are preferred.
Aim for 10-12 daily servings of a variety of whole
vegetables and fruits.
Consume 4-6 servings of whole grains daily.
Eliminate or severely restrict alcohol intake.
Exercise moderately (30 minute daily walk, for
example).
Maintain desirable body weight.
22. Energy Intake, Body Weight, Obesity, and
Physical Activity
Energy restriction inhibits cancer and
extends life span in animals
Positive associations between overweight
and cancers of the breast, endometrium,
kidney, colon, prostate, and others
Overweight increases risk of cancer
recurrence and decreases survival
Physical activity is inversely associated
with cancer
