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Reducing the Risk of Cancer

  • Chapter
Functional Foods

Abstract

Approximately 90% of all cancer cases correlate with environmental factors, including one’s dietary habits (Armstrong and Doll 1975; Wynder and Gori 1977; Doll 1992; Potter 1992). Manipulating dietary intakes appears to be one of relatively few realistic approaches to bring about a significant cancer risk reduction. While major limitations exist in defining the precise role of food constituents in the cancer process, their likelihood of significance is emphasized in both The Surgeon General’s Report on Nutrition and Health (1989) and the National Academy of Sciences report on Diet and Health (1989). Although published data suggest that about 60% of cancers in women and more than 40% in men relate to food habits (Doll and Peto 1981), the actual percentage probably depends on a number of factors, including the type of tumor examined and the relative intake of both essential and nonessential nutrients. More recent estimates from crosscultural and epidemiologic studies suggest that approximately 35% of all cancer deaths may relate to diet (Eddy 1986).

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  1. John A. Milner
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Milner, J.A. (1994). Reducing the Risk of Cancer. In: Goldberg, I. (eds) Functional Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2073-3_3

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