Diet and Cancer

Perspectives of Prevention
  • Peter Greenwald
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 472)

Abstract

Cancer generally has a complex etiology with multiple risk factors that involve an interplay between genetic and environmental influences. Diet, a major environmental factor, has been associated with risk for many types of cancer.1,2 Evidence from epidemiologic and corroborating experimental studies strongly supports relationships between dietary constituents and cancer risk, suggesting that, in general, vegetables, and fruits, dietary fiber, and certain micronutrients appear to protect against cancer, whereas fat, excessive calories, and alcohol seem to increase cancer risk.1–4 It follows that a proactive approach to cancer prevention through dietary modification is a prudent choice that may reduce cancer risk and be beneficial to overall good health. Other environmental characteristics, for example, degree of physical activity and obesity, also are lifestyle factors that appear to have major influences on cancer risk.3,5

Keywords

Breast Cancer Cancer Risk Breast Cancer Risk Familial Adenomatous Polyposis Trans Fatty Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Peter Greenwald
    • 1
  1. 1.Division of Cancer Prevention National Cancer InstituteNational Institutes of HealthBethesdaUSA

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