Diet-associated cancers

Mouth & pharynx

Nasopharynx

Gastro-intestinal

Larynx

Lung

Breast

Endometrium

Ovary

Prostate

Bladder

Kidney

Cervix

Proportion of Cancer probably attributable to diet

Developed countries 35%

Developing countries 20%

The World25%

Dietary Factors that increase the risk of cancerOvernutrition

Excess caloric intake,

i.e. Obesity

Postmenopausal Breast cancer

Endometrium cancer Kidney cancer

Adenocarcinoma of

the esophagus

Dietary Factors that probably increase the risk of cancerOvernutrition

Excess animal (saturated) fat

Colon cancer Postmenopausal

Breast cancer Advanced prostate

cancer Ovary cancer

Dietary Factors that increase the risk of cancer

Very hot beverages

Food contamination

with Aflatoxin

Esophagus cancer

Liver cancer

Dietary Factors that increase the risk of cancer

Food preservationNitrite/nitrate

Lack of refrigeration

Putrification (Cantonese salted fish)

Stomach cancer Stomach cancer

Nasopharynx cancer

Dietary Factors that increase the risk of cancer

Alcohol Mouth cancer Pharynx cancer Larynx cancer Esophagus cancer Liver cancer Breast cancer Colon cancer

Dietary Factors that increase the risk of cancer

Deficiencies in:

Iodine

Micronutrients

Thyroid cancer Esophagus

cancer

Dietary Factors that increase the risk of cancer

Foods

Red (processed) meat

Colon cancer

Dietary Factors that probably reduce the risk of cancerFruits and vegetables

Mouth cancer Pharynx cancer Esophagus cancer Stomach cancer

Colorectum cancer Pancreas cancer Lung cancer Ovary cancer Bladder cancer

Dietary Factors that possibly reduce the risk of cancer

Fruits and vegetables:

Larynx cancer Liver cancer Breast cancer Cervix cancer

Endometrium cancer

Prostate cancer Thyroid cancer Kidney cancer

Dietary Factors that probably reduce the risk of cancerDietary fibre

Foods

Chicken and fish, rather than red meat

Colon cancer Stomach cancer Breast cancer

Colorectum cancer Breast cancer Ovary cancer Prostate cancer

Dietary Factors that probably reduce the risk of cancer

Vitamin C

Vitamin E

Omega 3 fatty acids

Esophagus cancer

Stomach cancer

Prostate cancer

Breast cancer

Factors that reduce the risk of cancer

Physical activity Colon cancer Breast cancer ? Endometrial

cancer ? Prostate cancer

Dietary Factors that possibly reduce the risk of cancer

Lycopene

Soy products

Plant phytoestrogens

Prostate cancer

Stomach cancer Breast cancer

Breast cancer

Dietary Factors that do not reduce the risk of cancer

Betacarotene supplements

Vitamin A

Selenium

Lung cancer

All cancers

Prostate cancer

Dietary recommendations(WCRF/AICR, 2007)

BODY FATNESS

Be as lean as possible within the

normal range of body weight

Dietary recommendations(WCRF/AICR, 2007)

PHYSICAL ACTIVITY

Be physically active as part of

everyday life

Dietary recommendations(WCRF/AICR, 2007)

Limit consumption of Energy-

dense foods

Avoid sugary drinks

Dietary recommendations(WCRF/AICR, 2007)

PLANT FOODS

Eat mostly foods of plant origin

Dietary recommendations(WCRF/AICR, 2007)

ANIMAL FOODS

Limit intake of red meat

Avoid processed meat

Dietary recommendations(WCRF/AICR, 2007)

ALCOHOLIC DRINKS

Limit alcoholic drinks

Dietary recommendations(WCRF/AICR, 2007)

Limit consumption of salt

Avoid mouldy cereals (grains) or

pulses (legumes)

Dietary recommendations(WCRF/AICR, 2007)

DIETARY SUPPLEMENTS

Aim to meet nutritional needs

through diet alone

Dietary recommendations(WCRF/AICR, 2007)

BREASTFEEDING

Mothers to breastfeed, children to

be breastfed

Strategies for Dietary Modification

Public education Food modification by industry Government intervention

Agricultural practices Animal husbandry Food fortification Food subsidies/taxation

Prevention module (WHO, 2007)

In low and middle income countries, the consumption of traditional micronutrient-rich food items and food sources should be encouraged to avoid replacement with salty foods and beverages, or foods rich in sugar or fats

Prevention module (WHO, 2007)

In implementing dietary interventions, partnerships between the public and private sectors (especially food and non-alcoholic beverage industries) are crucial in ensuring that affordable and healthy food choices are available. Partnerships need to include parents, community groups, nongovernmental organizations, industry and the media