Journal of Nutrition and Dietetics
Open Access

According to studies, lifestyle and nutritional changes can prevent 30–40% of all malignancies. Obesity, nutrient-deficient meals such concentrated sweets and refined flour products, which contribute to impaired glucose metabolism (which leads to diabetes), poor fibre intake, red meat consumption, and an imbalance of omega 3 and omega 6 fats all contribute to an increased risk of cancer. The consumption of flax seed, particularly the lignin fraction, as well as enough of fruits and vegetables, reduces the risk of cancer. Sulforophane is found in abundance in allium and cruciferous vegetables, with broccoli sprouts providing the highest concentration. Selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as carotenoids (-carotene, -carotene, lycopene, lutein, cryptoxanthin) are all protective ingredients in a cancer prevention diet [1]. Orally, ascorbic acid has minimal advantages, however it may be extremely useful intravenously. Oral digestive enzymes and probiotics as a supplement have also been shown to be effective anticancer dietary strategies. When a diet is created according to these criteria, breast, colorectal, and prostate cancers are likely to drop by 60–70% and lung cancer by 40–50%, with similar reductions in malignancies at other locations. Such a diet would be beneficial in both preventing cancer and recovering from cancer [2].

The study of nutrition's influence in the cancer process covers a wide range of topics. As more study is done, it is becoming obvious that nutrition plays a significant role in cancer. According to the American Institute for Cancer Research and the World Cancer Research Fund, adequate diets, physical activity, and maintaining a healthy body weight can prevent 30–40% of all malignancies. Some cancers are likely to have a greater mortality rate than this [3].

This review will concentrate on the dietary components that have been linked to an elevated risk of cancer, as well as the extra protective An Evaluation of the Evidence for an Anti-Cancer Diet Asif Ahmad* Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakistan dietary elements that lower cancer risk. Finally, some whole-diet studies will be discussed, which provide a more full picture of how these many components interact to reduce cancer risk [4].

Excessive energy consumption (Calories)

One of the primary causes of cancer is excessive food consumption. This can be demonstrated in two ways: (1) the increased risk of cancer associated with obesity, and (2) the preventative impact of consuming less food.

Overweight and obesity were projected to account for 14 percent of all cancer deaths in men and 20 percent of cancer deaths in women in a recent study from a prospective cancer prevention cohort. Obesity has been linked to an increased risk of death from malignancies of the oesophagus, colon, and rectum, liver, gallbladder, pancreas, kidney, stomach (in men), prostate, breast, uterus, cervix, and ovary. The scientists calculated that if the adult population maintained a normal weight (BMI 25.0), approximately 90,000 cancer deaths may be averted each year. Obesity is clearly a big cancer risk factor [5].

On the other hand, thorough menu planning results in the CRONCalorie Restriction with Optimal Nutrition strategy [6]. The primary concept is to eat less food (about 70–80 percent of what is needed to maintain "normal" body weight) while still getting all of the vitamins, minerals, and other nutrients that are required. The overall amount of energy (calories) consumed is the only restriction. While difficult to put into practise, this method has a lot of scientific potential for extending the average lifespan of numerous animals, including rats, mice, fish, and possibly primates (currently being tested) [7] .

A plant-based dietary pattern in being currently tested in the Women's healthy Eating and Living (WHEL) Study [8]. About 3,000 women who were treated for an early stage of breast cancer have been randomized into two groups. The dietary goals for the test group of the study are 5 servings of vegetables, 16 oz. of vegetable juice, 3 servings of fruit, 30 g of fiber, and <20% of energy from fat. No guidelines were given for animal product intake, and initial results seem to confirm, since there were no changes in body weight, total cholesterol, or LDL cholesterol [181], which would be affected by animal protein intake [9,10]. However, over the first year of follow-up vegetable intake did increase to seven servings/day, fruit intake increased to 3.9 servings/day, energy from fat decreased from 28% to 23%. Also, plasma carotenoid concentrations increased significantly in the intervention group, but not in the control group. α-Carotene increased 223%, β-carotene increased 87%, lutein increase 29%, and lycopene increased 17% [182], indicating that a substantial dietary change had been made by these women. It will be very interesting to follow the results of this study [11].

Acknowledgement

None

Conflict of Interest

None

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