Cancer is the second
leading cause of death and there are many studies that show a link
between cancer and nutrition. Cancer has many risk factors and it can
be impossible to determine for sure why a person develops cancer.
Environmental risk
factors make up about 9% of the total cancer risk. Environmental
factors include viruses and other biologic agents, pollution,
ionizing, and ultraviolet radiation.
Genetic and related
risk factors make up about 14% of the total cancer risk. These risks
include a family history of cancer, perinatal factors/growth,
reproductive factors, prescription drugs, and medical procedures.
Lifestyle risk
factors make up about 77% of the total cancer risk. These are factors
that, for the most part, you have control of and can change. These
risks include tobacco use, diet/obesity, sedentary lifestyle, job
related factors, alcohol, socioeconomic status, salt/food additives,
and preservatives/contaminants.
There are different
lifestyle factors that can increase or decrease a person's risk of
different types of cancer. The risk of lung cancer appears to be
decreased by consumption of adequate fruits and vegetables and also
by regular physical activity. The risk of lung cancer appears to be
increased by smoking tobacco, high red meat consumption, and a diet
high in saturated animal fat.
The risk of colon
and rectal cancer appears to be decreased by adequate consumption of
fiber, fruits, and vegetables, and also by regular physical activity.
The risk of colon and rectal cancer appears to be increased by
obesity, red meat consumption, high alcohol consumption, a diet high
in saturated animal fat, and smoking tobacco.
The risk of breast
cancer appears to be decreased by regular physical activity and
adequate fruit and vegetable consumption. The risk of breast cancer
appears to be increased by obesity, high alcohol consumption, and a
diet high in saturated animal fat.
The risk of
pancreatic cancer appears to be decreased by adequate fruit
consumption and regular physical activity. The risk of pancreatic
cancer appears to be increased by obesity, smoking tobacco, and high
red meat consumption.
The risk of liver
cancer appears to be decreased by adequate fruit consumption and
increased by high alcohol consumption and obesity.
The risk of
esophageal cancer appears to be decreased by adequate consumption of
fruits, vegetables, and fiber. The risk of esophageal cancer appears
to be increased by smoking tobacco, obesity, high alcohol
consumption, and high red meat consumption.
The risk of kidney
cancer appears to be increased by obesity and smoking tobacco.
The risk of stomach
cancer appears to be decreased by adequate fruit and vegetable
consumption and increased by regular consumption of smoked foods and
foods cured with salt or nitrate compounds.
The risk of mouth
and throat cancer appears to be decreased by adequate fruit and
vegetable consumption and increased by smoking tobacco and high
alcohol consumption.
The risk of ovary
and endometrium cancer appears to be decreased by adequate vegetable
consumption and regular physical activity and increased by obesity
and high red meat consumption.
What is key to a
healthy life is good nutrition, regular physical activity, and being
a non-smoker.
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