Leading controllable factors associated with cancer risk

Leading controllable factors associated with cancer risk

In 1997 a landmark document tilted Food, Nutrition, and the Prevention of Cancer: A Global Perspective was released by the World Cancer Research Fund and the American Institute of Cancer Research. This 670-page report by an international panel of experts reviewed more than 4,500 scientific studies and summarized the effects of diet on the most common cancer sites. These are their findings:

Increased cancer risk:

Smoking
Alcohol abuse
Meat and dairy consumption
Animal fat/saturated fat
Total fat Grilling and barbecuing (red meat, fish, chicken)
Salt and salting (e.g., as a food preservative)
Obesity Inactivity
Exposure to hazardous materials

Decreased cancer risk:

Vegetable consumption
Fruit consumption
Carotenoids (protective substances in orange, yellow, red, and green vegetables and fruits)
Vitamin C
Fiber whole grains
Physical exercise

The message is clear, we can:

1. avoid those factors that increase cancer risk
2. bring protective foods into our diet and add moderate exercise to our daily routines.

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