Studies have indicated a strong link between diet and the chances of developing certain cancers. Cancers of the colon, rectum and stomach may be up to 90 percent diet dependent and diet may be responsible for up to 35 percent of cancers in western countries. For example, there appears to be a close correlation between levels of fat consumption and incidence of breast cancer. In Japan fat provides 22 percent of energy requirements in the diet and the death rate from breast cancer is four per 100,000 people, in USA, fat provides 40 percent of energy requirements and the death rate is 24 per 100,000. Dietary components linked to cancers include:
Excessive alcohol- cancers of the bowel, liver, mouth, oesophagus, stomach and throat, especially in smokers;
Fatty and low fiber foods – breast and bowel cancers;
Pickled foods- stomach cancer;
Salt- cured meat and fish, nitrate- cured meat- throat and stomach cancers.
Dietary recommendations to reduce cancer risk:
Eat foods rich in fiber daily.
Eat fresh vegetables only.
Eat less fat.
Consume alcohol in moderation.
Eat fewer smoked and salted foods.
Keep weight at recommended level.