Dietary recommendations in cancer prevention.
In order to prevent diet-induced cancer, many countries regulate the use of food additives (e.g. nitrites) and control the level of harmful substances, such as pesticide residues and mycotoxins in food. In most affluent countries therefore, these factors play a minor role in cancer causation. The dietary intake of agents preventing cancer, such as nutrients, dietary fibre and some natural components in plants is probably of much greater importance in cancer prevention. So far there are only general recommendations promoting increased consumption of food rich in these substances. Some international and national organizations have published dietary guidelines specifically intended to decrease the risk of cancer. In many respects, the recommendations given in these guidelines do not differ from those published during the last decades with the aim of preventing, for example, cardiovascular diseases. They all stress the need to decrease the intake of fat and sodium and to increase the consumption of foods rich in dietary fibre and nutrients such as vitamins A, C and E.
Bruce
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Swedish Food Administration, Uppsala.
D002273:Carcinogens / Q000302:isolation & purification; D005247:Feeding Behavior; D005506:Food Contamination / Q000517:prevention & control; D005513:Food Inspection; D006801:Humans; D009369:Neoplasms / Q000517:prevention & control*; D013548:Sweden
D002273:Carcinogens