Nutritional Strategies for Cancer Prevention

概要

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Converging evidence indicates that diet contributes to the etiology of about 1/3 of fatal cases of human cancer in the developed countries. Although incomplete, the existing knowledge provides the foundation for an effective policy of primary cancer prevention through diet modification. A prudent diet that reduces cancer should be high in vegetables, fruits, legumes and cereals, and low in red meat, salt and saturated fat of animal origin. Added lipids should be of plant origin and, among them, olive oil has a safety record of several thousand years. Obesity should be avoided mainly by increasing physical activity. Regular physical activity during childhood and adolescence may also slow down excessive growth, as reflected in attained height, and have beneficial consequences on several cancer types. Concerning alcoholic beverages, a strategy that could preserve most of the health benefits of alcohol intake and could reduce the alcohol-related cancer mortality would include: for everyone, reduction of heavy alcohol consumption; for smokers limitation to alcoholic beverages that are taken with meals (mainly wine); for nonsmoking men encouragement of moderate drinking (up to 2 glasses per day); for nonsmoking women encouragement of light drinking (one glass per day), unless they are at high risk of developing breast cancer. J Epidemiol, 1996 ; 6 : S111-S115.
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