Instead, research should shift toward developing prevention strategies for cancer. Accumulating evidence suggests that a diet high in plant-based foods is preventive of a variety of chronic diseases, including cancer. A plethora of bioactive compounds -- such as polyphenols, glucosinolates and carotenoids in fruits, vegetables, grains and legumes -- are shown to suppress a variety of biological capabilities required for tumor growth.
While much research has shown that plant bioactive compounds can suppress cancer growth and promote the demise of certain cancer cells, public health campaigns to increase fruit and vegetable consumption have been less effective than desired. In his article, "Food Systems Approach to Cancer Prevention," (which appeared in the journal Food Science and Nutrition), calls for innovative strategies to support increased consumption of bioactive compounds for cancer prevention.
"Many practices in the farm-to-fork continuum, including preharvest methods, postharvest storage and processing, and consumer practices, affect a food's bioactive compound content, composition and chemopreventive bioactivity," Vanamala explained. "Food system practices may be adjusted to improve the bioactive compound profile, elevating the cancer-fighting properties of fruits, vegetables and other food products."
Ultimately, more systematic study of farm-to-fork effects on bioactive compounds will allow a greater understanding of the role of food in cancer prevention and will provide valuable information for use in many applications. More detailed research into how different farm-to-fork operations affect bioactive compounds could allow for strategic food system reform aimed at increasing the delivery of bioactive compounds and decreasing cancer incidence.
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