Diet and cancer

Dietary patterns, foods, nutrients, and other dietary constituents are closely associated with the risk for several types of cancer. While it is not yet possible to provide quantitative estimates of the overall risks, it has been estimated that 35 percent of cancer deaths may be related to dietary factors.[1] Almost all cancers (80-90%) are caused due to environmental factors,[2] and of these, 30-40% of cancers are directly linked to the diet[3] Studies conducted over the years have show a strong correlation between diet and cancer. A comprehensive worldwide report Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective compiled by World Cancer Research Fund and American Institute for Cancer Research reports that there is significant relation between lifestyle (including food consumption) and cancer prevention. The same report recommends eating mostly foods of plant origin and aiming to meet nutritional needs through diet alone, while limiting consumption of energy-dense foods, red meat, alcoholic drinks and salt and avoiding sugary drinks, processed meat and mouldy cereals (grains) or pulses (legumes).