Skip to main content
Medicine LibreTexts

7.3: Diet and Cancer

  • Page ID
  • \( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \) \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)\(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\) \(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\)\(\newcommand{\AA}{\unicode[.8,0]{x212B}}\)

    Skills to Develop

    • Identify food substances known to cause cancer.
    • Identify an anti-cancer diet.

    Food Substances That May Promote Cancer

    Several foods increase the risk of cancer. Alcohol is one example and increases the risk of mouth cancer, pharynx (throat), larynx (voice box), esophagus, liver, breast, colon, and rectum. People who drink should limit their alcohol intake to no more than 2 drinks per day for men and one drink per day for women. A drink is defined as 12 ounces of beer, 5 ounces of wine, or 1 1/2 ounces of 80-proof distilled spirits (hard liquor). Recent studies suggest there is no safe level of alcohol intake for women who are at high risk of developing breast cancer.

    Scientific studies have shown that people who eat more fruit and vegetable have a lower risk of developing cancer certain cancers. Those individuals that eat less fruit and vegetables may increase their risk of developing cancer. Fruit and vegetables are rich in antioxidants but several studies of antioxidant supplements have not found a lower cancer risk, so the other compounds in fruits and vegetables may confer this protective effect.

    Epidemiological studies have linked a high fat intake with higher rates of breast, prostate, colon, and other cancers. Randomized studies have not found that fat intake increases tumor development or lowers cancer risk either. So, at this time, the evidence is unclear and total amount of fat consumed does not appear to be linked to cancer risk.

    Consumption of large amounts of processed meats has been associated with an increased risk of colorectal and stomach cancer. The exact mechanism is not known but nitrites, used to maintain color and bacterial growth in lunch meats, hams, and hot dogs, may play a role.

    Frying, broiling, or grilling meats, cooking processes that use high heat, form chemicals that may increase cancer risk. These chemicals are polycyclic aromatic hydrocarbons or heterocyclic aromatic amines.

    Eating a lot of foods preserved by salting and/or pickling increase one's risk of stomach, nasopharyngeal, and throat cancer. There is very little evidence that the level of salt used in cooking or flavoring foods or added during processing affect cancer risk.

    Food As an Anti-Carcinogens

    Dietary fiber and calorie restriction are two anti-carcinogen or anti-promoters that decrease the risk of tumor formation. Dietary fiber is both and is inversely associated with cancer, particularly colon cancer. So the more fiber you eat, the less risk you have of developing colon cancer. One mechanism by which fiber acts is hastening bile acid excretion. Fiber also increases the rate of passage of materials through the colon resulting in decreased production and exposure of the colon to cancer-causing agents, ie dilutes the concentration of carcinogens.

    Animal studies have shown that restricting caloric intake by 30% reduces tumor growth and increases life span. The mechanism is not known but may be due to less oxidation thus damage to DNA.

    Antioxidants can help block the action of initiators or promoters if their mode of action is to damage DNA by oxidation. Vitamin A, C, E, beta-carotene, and selenium are antioxidant nutrients. Some work locally, like vitamin E in the colon, while other work more globally like selenium and vitamin C. Vitamin A appears to work by keeping cells differentiated which slows the growth rate.

    Other compounds in food, particularly fruits and vegetables, have been shown to slow tumor formation. Cruciferous vegetables (eg broccoli, cauliflower, cabbage, and Brussel sprouts to name a few) are rich in nutrients, fiber, glucosinolates which are sulfur-containing chemicals, indoles, and isothiocyanates. Animal studies have found these substances inhibit the development of cancer in several organs in rats and mice (Hecht SS. Inhibition of carcinogenesis by isothiocyanates. Drug Metabolism Reviews 2000;32(3-4):395-411; Murillo G, Mehta RG. Cruciferous vegetables and cancer prevention. Nutrition and Cancer 2001;41(1-2):17-28). Indoles and isothiocyanates help protect cells from DNA damage; help inactivate carcinogens; have antiviral and antibacterial effects; have anti-inflammatory effects; induce cell death (apoptosis); and inhibit tumor blood vessel formation (angiogenesis) and tumor cell migration (needed for metastasis) (National Cancer Institute, Cruciferous Vegetables and Cancer Prevention, 2012, Studies in humans, however, have shown mixed results.

    Dietary Recommendation for Decreasing Cancer Risk

    The American Institute for Cancer Research, American Cancer Society, and National Cancer Institute provide dietary recommendations to reduce cancer risk. These guidelines are remarkably similar and focus on eating more fruits and vegetables, whole grains, and legumes; reducing processed meat and red meat intake; and limit your intake of alcohol. Fruits, vegetables, and whole grains are rich in fiber. Refined grains, such as white rice, are low or devoid of fiber. All types of fibers should be emphasized. Fruits and vegetables contain antioxidants, phytochemicals, and fiber.

    American Institute for Cancer Research recommendations (

    These ten recommendations for cancer prevention are drawn from the WCRF/AICR Second Expert Report. Each recommendation links to more details.

    1. Be as lean as possible without becoming underweight.
    2. Be physically active for at least 30 minutes every day. Limit sedentary habits.
    3. Avoid sugary drinks. Limit consumption of energy-dense foods.
    4. Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans.
    5. Limit consumption of red meats (such as beef, pork, and lamb) and avoid processed meats.
    6. If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.
    7. Limit consumption of salty foods and foods processed with salt (sodium).
    8. Don't use supplements to protect against cancer.
    9. * It is best for mothers to breastfeed exclusively for up to 6 months and then add other liquids and foods.
    10. * After treatment, cancer survivors should follow the recommendations for cancer prevention.

    American Cancer Society recommendations are:

    Eat a healthy diet, with an emphasis on plant foods.

    • Choose foods and drinks in amounts that help you get to and maintain a healthy weight.
    • Limit how much processed meat and red meat you eat.
    • Eat at least 2½ cups of vegetables and fruits each day.
    • Choose whole grains instead of refined grain products.

    If you drink alcohol, limit your intake.

    • Drink no more than 1 drink per day for women or 2 per day for men.

    7.3: Diet and Cancer is shared under a not declared license and was authored, remixed, and/or curated by LibreTexts.

    • Was this article helpful?