title: [Fruit and vegetables in the prevention of cancer].
abstract: Recent research has documented that a high intake of vegetables and fruits reduces the risk of cancer in the mouth and pharynx, larynx, oesophagus, lung, stomach, pancreas, breast and bladder. A large intake of salt increases the risk of cancer in the stomach, and a large intake of red meat increases the risk of cancer in the colon and rectum. Furthermore, the studies demonstrate that regular physical activity reduces the risk of cancer in colon, and that obesity (BMI > 30) increases the risk of cancer in the endometrium, breast and kidney. There is also evidence for increased cancer risk in the mouth and pharynx, larynx, oesophagus, liver, colon, rectum and breast from high alcohol intake. It has been calculated that a 65% increase of the intake of vegetables and fruits will reduce the incidence of cancer by about 23% or about 4,000 cases in Norway every year. It is also estimated that recommended diets, together with maintenance of physical activity and appropriate body mass, can reduce cancer incidence by 30-40%.
authors.affiliation: Institutt for ernaeringsforskning, Universitetet i Oslo.
authors.forename: R
authors.initials: R
authors.lastname: Blomhoff
mesh_terms: D005247:Feeding Behavior; D005638:Fruit; D017408:Guidelines as Topic; D006801:Humans; D009369:Neoplasms / Q000517:prevention & control*; D009664:Norway; D015596:Nutrition Assessment; D012307:Risk Factors; D014675:Vegetables