Which Diet Factors Affect Cancer Risk

Certain dietary factors substantially influence cancer development.

Energy Intake- When calorie intake are reduced, cancer rates fall. Note: This can only help prevention of cancer, it cannot stop cancer once a person has it. It also true that when a population's calorie intake rises, cancer rates increase in response; excess calories from carbs, fat, and protein all raises cancer rates.

Obesity-Obesity itself is clearly a risk factor for certain cancers (such as  colon, breast in postmenopausal women, endometrial, pancreas, kidney, esophageal) and possibly for other types (such as gallbladder) as well. Obese women have higher levels or of circulating estrogen than lean women do because adipose tissue converts other hormones into estrogen and releases it into the blood. In normal weight women, blood estrogen drops dramatically with the onset of menopause. In obese women, extended exposure to estrogen increases their breast cancer risk.

Physical Activity- An energy budget that balances calorie intake with physical activity may lower the risk of developing some cancers. People whose lifestyles include regular, vigorous physical activity often have lower risks of colon and breast cancer.

Alcohol- Cancers of the head and neck correlate strongly with the combination of alcohol and tobacco use and with low intakes of green and yellow fruits and vegetables.

Red Meats- Reports that diets high in red meat and processed meat (meat preserved by smoking, curing, or salting, or by addition of preservatives) increase the risk of colon cancer. Cooking meats at high temps. (frying, boilings) causes amino acids and creatine in meats to react together and from toxins. Grilling meat, fish, or other foods-even vegetables-over a direct flame causes fat and added oils to splash on the fire vaporize, creating other toxins that rise and stick to the food.

Fiber-Rich Foods- Many studies show that as people increase their dietary fiber intakes, their risk for colon cancer declines. Fiber may protect against cancer by binding, diluting, and rapidly removing potential toxins from the GI tract; alternatively other constituents fiber-rich foods, such as the phytochemicals (compounds produced by plants) of whole grains or nutrients of fruits and vegetables, may be at work.

Fruit and Phytochemicals- Fruits and Vegetables contain a wide spectrum of nutrients and phytochemicals that may prevent or reduce oxidative damage to cell structures.

Key Points: Obesity, physical activity, alcohol consumption, and diets high in red meats are associated with cancer development. Foods containing ample fiber, calcium, many other vitamins,and minerals, and other phytochemicals are thought to be protective.