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Nutrition and cancer risk

Extensive research has been conducted to determine the link between diet and cancer.  A number of areas have been studied, including fruit and vegetables, wholegrain foods, meat and meat alternatives and salt (sodium).  The evidence is not entirely conclusive but many links have been found to show that a healthy diet reduces cancer risk and is also beneficial for people who have had cancer.  A summary of the evidence linking nutrition and cancer risk is outlined below:

Fruit and vegetables 

Level of evidence Exposure Reduces risk of:

 

Convincing*

 

  - - 

 

Probable* 

        

Non-starchy vegetables*

Cancers of the mouth, pharynx, larynx, oesophagus, stomach

Allium vegetables*

Stomach cancer

Garlic

Bowel cancer

Fruits

Cancers of the mouth, pharynx, larynx, oesophagus, lung, stomach

Foods containing folate*

Pancreatic cancer

Foods containing carotenoids*

Cancers of the mouth, pharynx, larynx, lung

Foods containing beta-carotene*

Oesophageal cancer

Foods containing lycopene*

Prostate cancer

Foods containing vitamin C*

Oesophagus cancer

Foods containing selenium*

Prostate cancer

*Click on word for definition (in a new window).

(Source: World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007)

For more information visit the Fruit and vegetables page.

To find out more about how fruit and vegetables can reduce your cancer risk see the Cancer Council's position statement on Fruit, vegetables and cancer prevention.

Despite the lack of convincing evidence linking fruit, vegetables and cancer it is well established that eating a diet high in fruit and vegetables reduces the risk of people becoming overweight and obese.  There is convincing evidence that being overweight or obese increases the risk of the following cancers: 

  • Oesophagus
  • Pancreas
  • Bowel 
  • Breast (in women who have had their menopause)
  • Endometrium (lining of the womb or uterus)
  • Kidney 

Fibre and wholegrain foods

Level of evidence Exposure Reduces risk of:

 

Convincing

 

 - -

 

Probable

 

 Foods containing dietary fibre* Bowel cancer

*Click on word for definition

(Source: World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007)

For more information visit the Wholegrain foods page.

To find out more about how fibre and wholegrain cereals can reduce your cancer risk see the Cancer Council's position statement on Fibre, wholegrain cereals and cancer.

Meat and meat alternatives

Level of evidence Exposure Increases risk of:

 

Convincing

 

 Red and processed meat* Bowel cancer

 

Probable

 

 Cantonese-style salted fish Nasopharyngeal cancer

*Click on word for definition

(Source: World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007)

For more information visit the Meat and meat alternatives page.

 Salt (sodium)

Level of evidence Exposure Increases risk of:

 

Convincing

 

 - -

 

Probable

 

 Salt, salted and salty foods Stomach cancer

(Source: World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007)

For more information visit the Salt (sodium) page.

To find out more about how salt (sodium) can increase your cancer risk see the Cancer Council's position statement on Salt and cancer risk.