Our food includes different types of nutrients, vitamins and other things (food additives). Some of these protect us against cancers where as others increase the risk. Knowing that dietary factors also play a significant role in cancer risk, it is important to know whether the food we are eating nourishes our body, protects us from disease or is harmful to us.
A diet high in carotenoids, vegetables, and fruits may reduce the risk of cervical, ovarian, and endometrial cancers.
High intake of vitamins C and E may reduce the risk of cervical cancer.
Intake of more of saturated fats and obesity have been linked to breast cancer.
The nutrition guidelines and the World Cancer Research Fund recommendations advocate that having a diet with liberal amount of vegetables and fruits, less of saturated fats decreases that risk of breast cancer.
Increased consumption of fish, eggs, raw and cooked vegetables, and fruit is associated with a decreased risk of oral cancer.
- Insoluble grain fiber in coarse grains (e.g., rye, sorghum, maize, barley and millets).
- Micronutrients like vitamins and trace elements.
- Vitamins A, E, and trace minerals such as selenium, zinc.
- Vitamin-D and calcium are also found to give protection against colorectal cancer.
- Green tea and its compounds.
- Retinoids (found in orange and red vegetables and fruits like sweet potatoes, mangoes, pumpkins, peaches and carrots) have been found to inhibit cancer growth in epithelial tissues.
- 13-Cis-Retinoic acid is used in the treatment of skin and cervical cancers.
- High intake of Beta-Carotene rich foods decrease the incidence of esophageal cancer.
National Institute of Nutrition (NIN) recommends a diet (min 400gm) that includes high intake of fresh vegetables, fruits, garlic and spices such as turmeric in adequate amounts for cancer prevention.
Diet and Specific Cancers
Cervical Cancer
Breast Cancer
Oral Cancer
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