Reviewing the Evidence on Diet and Risk Reduction for Cancer Prevention Through Lifestyle Changes

Cancer is still one of the main reasons of death in the world, which has led to a lot of study into ways to keep people from getting it. Changes in living, especially changes in food, have been linked to a lower chance of getting cancer and are seen as one of the most hopeful treatments. This study looks at the latest research on how food affects the risk of cancer and how to avoid it. It focuses on how certain nutrients, eating habits, and general living can lower the risk of cancer. Several studies have shown that eating a lot of fruits, veggies, whole grains, and fiber can lower the chance of many types of cancer, such as stomach, colon, and breast cancer. These foods have lots of antioxidants, vitamins, and minerals, which are thought to lower inflammation and oxidative stress, two things that can cause or worsen cancer. On the other hand, eating a lot of processed foods, red meat, sugary sugars, and bad fats has been linked to a higher chance of getting cancer. For instance, eating a lot of processed foods is linked to bowel cancer, and eating a lot of fat is linked to breast and prostate cancer. The Mediterranean diet, which includes lots of fish, veggies, beans, and olive oil, has gotten a lot of attention because it might help avoid cancer. Studies show that its ability to reduce inflammation and high amounts of polyunsaturated fats and omega-3 fatty acids may help protect against cancer. Also, plant-based diets that limit or remove animal products are becoming better known for their ability to lower the risk of cancer. This is because they contain fewer heavy fats and more antioxidants and fiber. Beyond specific food items, the general pattern of a person's diet—whether it is balanced and includes a range of nutrient-dense foods—seems to play a big role in preventing cancer. On the other hand, other lifestyle choices—like exercise, weight, and smoking—can also change the effect of diet on cancer risk. These choices can either make food more protective or less protective.