Diet is a double-edged sword. A well balanced diet can reduce the cancer risk while improper diet may increase the risk of cancer.
Diet is most important lifestyle factors and has been estimated to account for 80% of breast cancer, lung cancer, and prostate cancer. Diet affects many other cancer risk, including stomach cancer, esophagus and pancreas.
Breast Cancer
In Japan, people consume Tofu, a soy products which contains isoflavones that moderate the estrogen receptor in the body such as breast tissue. The risk of breast cancer is low in Japan compared to Western women, only one fourth of the mortality rate of Western women. High fish consumption and drinking green tea also reduce their risk of breast cancer.
A study found that regular consumption of soy foods was associated with a marked decrease in risk of breast cancer in premenopausal women. But no effect on post-menopausal women.
In one study conducted in the United States, the relationship between soy intake and risk of breast cancer found that tofu intake is protective in both premenopausal and postmenopausal women of Asia.
Lung cancer
Lung cancer risk is substantially reduced by a various of carotenoids. Carotenoids act as antioxidants and thus minimize cell damage.
One study in Boston focused on the effect of various types of carotenoids on lung cancer risk. It was observed that the risk of lung cancer was significantly lower in subjects who consumed a diet high in many carotenoids. This is especially correct with non-smokers who had 63% less risk.
One study conducted in Hawaii reported further evidence for a protective effect from certain carotenoids against lung cancer and that greater protection was given by consuming a variety of vegetables compared to only foods rich in certain carotenoids.
Prostate Cancer
High consumption of meat, particularly red meat, substantially increases the risk of prostate cancer.
Vegetables especially baked tomatoes, reduce the risk of prostate cancer. In one medical trial, the role of vitamin E as a prostate cancer reducing factor was established. In this study 32% decrease in the incidence of prostate cancer and 41% reduction in prostate cancer mortality in people receiving supplements of vitamin E when compared with controls.
No single food can completely prevent cancer but a balanced combination of different groups of vegetables and fruits can help. Proper diet can reduce from 3 to 400,0000 cancer risk every year.