Alcohol Alcohol is associated with an increased risk of a number of cancers. It has been reported that 3.6% of all cancer cases and 3.5% of cancer deaths worldwide are attributable to drinking of alcohol. Breast cancer in women is linked with alcohol intake. Alcohol also increases the risk of cancers of the mouth, esophagus, pharynx and larynx,
colorectal cancer,
liver cancer, stomach and
ovaries. The
International Agency for Research on Cancer (Centre International de Recherche sur le Cancer) of the
World Health Organization has classified alcohol as a
Group 1 carcinogen. Its evaluation states, "There is sufficient evidence for the carcinogenicity of alcoholic beverages in humans. ... Alcoholic beverages are carcinogenic to humans (Group 1)."
Eggs Processed and red meat There is strong evidence that
processed meat and
red meat intake increases risk of colorectal cancer. The
American Cancer Society in their "Diet and Physical Activity Guideline", stated "evidence that red and processed meats increase cancer risk has existed for decades, and many health organizations recommend limiting or avoiding these foods." On October 26, 2015, the
International Agency for Research on Cancer of the
World Health Organization reported that eating processed meat (e.g., bacon, ham, hot dogs, sausages) or
red meat was linked to some cancers and classed them as
Group 1 (carcinogenic to humans) and
Group 2a (probably carcinogenic to humans) carcinogens respectively. There is some evidence that suggests that
heme and
nitrite are involved in the processes linking red and processed meat intake with colorectal cancer. The
World Health Organization has found that the consumption of
processed meat, and potentially
red meat, promote
carcinogenesis and can increase the risk of
colorectal cancer.
Colorectal cancer is the second most common cause of cancer death in the world. A 2023 systematic review and meta analysis found that
meat consumption was associated with an increased risk of colorectal cancer, colon cancer and rectal cancer. A meta analysis reported in 2024, provided evidence that consumption of high levels of red meat increased the risk of developing
esophageal,
pancreatic,
liver, colon, rectal and colorectal cancers, and that consumption of processed meat (as distinct from red meat) also increased the levels of pancreatic, colon, rectal and colorectal cancers. In contrast, high consumption of fish significantly reduced the risk of colon, rectal and colorectal cancers.
Salted fish Fiber, fruits and vegetables There is strong evidence that consumption of
dietary fiber reduces risk of colorectal cancer. Two 2020 meta-analyses found that a high fiber intake was associated with a lower risk of both premenopausal and postmenopausal breast cancers and a higher survival rate in patients with breast cancer. A 2021 review found that there is moderate-quality evidence 200g of fruit intake per day is associated with a lower risk of breast cancer. Another review found that high total fruit and vegetable consumption are associated with reduced risk of breast cancer. A 2024 review found convincing evidence for high dietary fiber intake associated with lower breast cancer risk.
Pickled vegetables Flavonoids Flavonoids (specifically flavonoids such as the catechins) are "the most common group of
polyphenolic compounds in the human diet and are found ubiquitously in plants." While some studies have suggested flavonoids may have a role in cancer prevention, others have been inconclusive or suggested they may be harmful.
Methionine Restriction of
methionine has been suggested as a strategy in cancer growth control in cancers that depend on methionine for survival and proliferation. According to a 2012 review, the effect of methionine restriction on cancer has yet to be studied directly in humans and "there is still insufficient knowledge to give reliable nutritional advice".
Mushrooms According to
Cancer Research UK, "there is currently no evidence that any type of mushroom or mushroom extract can prevent or cure cancer", although research into some species continues. A 2020 review found that higher mushroom consumption is associated with lower risk of
breast cancer.
Dairy products Whole grains There is strong evidence that consumption of
whole grains decreases risk of
colorectal cancer.
Saturated fat Soy The
American Cancer Society have stated that "there is some evidence from human and lab studies that consuming traditional soy foods such as tofu may lower the risk of breast and prostate cancer, but overall the evidence is too limited to draw firm conclusions". A 2023 review found that soy protein lowers breast cancer risk.
Other •
Green tea consumption has no effect on cancer risk. • A 2016
meta-analysis showed that women and men who drank coffee had a lower risk of
liver cancer. • A 2014
systematic review found, "no firm evidence that
vitamin D supplementation affects cancer occurrence in predominantly elderly community-dwelling women." == See also ==