Some surprising and improrant facts behind the relationship to Diet and Cancer, with recommendations and guidelines for your diet and health lifestyle.
Cancer...A growing health burden
Cancer is a disease which occurs much too frequently. In the United States today cancer statistics are tragic and overwhelming:
* an estimated 1.2 million new cases of cancer this year
* more than 560,000 lives lost to cancer last year, our second leading cause of death
* more than $110 billion in total health and related costs
* a lifetime risk for developing some form of cancer of 1 out of every 2 men in this country, and 1 out of every 3 women
In addition, our cancer burden continues to grow. One out of every four deaths in this country is now from cancer. We have experienced a steady rise in cancer mortality over the past half century. It is only within the last few years that we have begun to see a leveling or slight reduction in both cancer mortality and incidence rates.
Cancer is a growing health problem not only for the U.S. and other industrialized countries. Increases in life expectancy around the world, coupled with growing urbanization, industrialization and changes in diets and lifestyles, are leading to substantial increases in cancer rates globally. The World Health Organization estimates that 10 million cases of cancer occurred around the world last year, and expects that number to grow to 14.7 million cases within the next twenty years.
Yet today we know those tragic numbers can be lowered significantly...
Cancer...A preventable disease
The new report from the American Institute for Cancer Research's Diet & Cancer Project, Food, Nutrition and the Prevention of Cancer: a global perspective offers strong new insights into diet and cancer:
* one of the most comprehensive reviews of scientific research in diet and cancer ever done
* the first analysis of food and cancer prevention from a global perspective
the first report to focus on foods and whole diets, not just compounds within foods
* new dietary guidelines and public policy recommendations for cancer prevention
But as important as all those things, and the many more contained within this report, are, most important of all is the basic message this report provides:
Cancer is a preventable disease.
Although we still do not know how to prevent all cancers, a major finding of this report is that we now know more than enough to dramatically reduce the too high cancer incidence rates we currently have., and to curb growing cancer rates around the world.
This report provides a foundation now for action based on science, action that could lead to significant reductions in the number of cancer cases which occur each year. As research continues to search for answers in cancer diagnosis and treatment, this report provides consumers and policy makers with direction on what can be done now to reduce cancer risk.
Dietary Guidelines
The following is the "Advice to Individuals" presented in the report, Food, Nutrition and the Prevention of Cancer: A Global Perspective. Based on an analysis of more than 4,500 research studies, these guidelines present the best currently available advice on actions to take for lower cancer risk.
Recommendation 1
Choose predominantly plant-based diets rich in a variety of vegetables and fruits, pulses (legumes) and minimally processed starchy staple foods.
Recommendation 2
Avoid being underweight or overweight and limit weight gain during adulthood to less than 5kg (11 pounds).
Recommendation 3
If occupational activity is low or moderate, take an hour's brisk walk or similar exercise daily, and also exercise vigorously for a total of at least one hour in a week.
Recommendation 4
Eat 400-800 grams (15-30 ounces) or five or more portions (servings) a day of a variety of vegetables and fruits, all year round.
Recommendation 5
Eat 600-800 grams (20-30 ounces) or more than seven portions (servings) a day of a variety of cereals (grains), pulses (legumes), roots, tubers and plantains. Prefer minimally processed foods. Limit consumption of refined sugar.
Recommendation 6
Alcohol consumption is not recommended. If consumed, limit alcoholic drinks to less than two drinks a day for men and one for women.
Recommendation 7
If eaten at all, limit intake of red meat to less than 80 grams (3 ounces) daily. It is preferable to choose fish, poultry and meat from non-domesticated animals in place of red meat.
Recommendation 8
Limit consumption of fatty foods, particularly those of animal origin. Choose modest amounts of appropriate vegetable oils.
Recommendation 9
Limit consumption of salted foods and use of cooking and table salt. Use herbs and spices to season foods.
Recommendation 10
Do no eat food which, as a result of prolonged storage at ambient temperatures, is liable to contamination with mycotoxins.
Recommendation 11
Use refrigeration and other appropriate methods to preserve perishable foods as purchased and at home.
Recommendation 12
When levels of additives, contaminants and other residues are properly regulated, their presence in food and drink is not known to be harmful. However, unregulated or improper use can be a health hazard, and this applies particularly in economically developing countries
Recommendation 13
Do not eat charred food. For meat and fish eaters, avoid burning of meat juices. Consume the following only occasionally: meat and fish grilled (broiled) in direct flame; cured and smoked meats.
Recommendation 14
For those who follow the recommendations presented here, dietary supplements are probably unnecessary, and possibly unhelpful, for reducing cancer risk.
Tobacco
Do not smoke or chew tobacco.
The Reality of Prevention
Our dietary choices play a central role in helping protect us against cancer. That conclusion, drawn from the review and analysis of more than 4,500 research projects, is the foundation of the American Institute for Cancer Research's Diet & Cancer Project and the key message from the report produced by the project, Food, Nutrition and the Prevention of Cancer: A Global Perspective.
The National Academy of Sciences landmark 1982 report on diet and cancer was the first to make clear the link between diet and cancer. Now, the new Diet & Cancer Project report clearly establishes that the foods we choose play an overwhelming role in fighting cancer.
This report, the first to be an international review of diet and cancer, is the most comprehensive report ever in the field of diet and cancer. The scientific analysis, dietary guidelines, and policy recommendations it provides will help set new directions in research, cancer education and public health policy for years to come, both in the U.S. and around the world.
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The Potential of Prevention
Eating right, plus staying physically active and maintaining a health weight, can cut cancer risk by 30% to 40%
Recommended dietary choices coupled with not smoking have the potential to reduce cancer risk by 60% to 70%
As many as 375,000 cases of cancer, at current cancer rates, could be prevented each year in this nation through healthy dietary choices
A simple change, such as eating the recommended five servings of fruits and vegetables each day, could by itself reduce cancer rates more than 20%
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The AICR Diet & Health Guidelines for Cancer Prevention
1. Choose a diet rich in a variety of plant-based foods.
2. Eat plenty of vegetables and fruits.
3. Maintain a healthy weight and be physically active
4. Drink alcohol in moderation, if at all.
5. Select foods low in fat and salt.
6. Prepare and store foods safely.
And, always remember...
Do not smoke or use tobacco in any form.
The American Institute for Cancer Research
The American Institute for Cancer Research has grown since its founding in 1982 to become the nation's leading charity in the field of diet, nutrition and cancer. Through the support of research into the role of diet in the promotion and prevention of cancer, as well as through a wide range of consumer and professional educational programs, AICR has helped to bring diet and cancer to the forefront of cancer prevention.
AICR has committed more than $54 million to research in diet, nutrition and cancer at universities, hospitals and research centers in 41 states and in 6 other countries. AICR's cancer education programs include more than 55 booklet titles, a quarterly newsletter reaching 1.6 million homes, syndicated newspaper columns, television PSAs, an Internet education site (www.aicr.org), consumer seminars, a national Nutrition Hotline (1-800-843-8114) and the ConsumerResource program for cancer patients.
The Institute is classified by the IRS as a 501 (c)(3) charity and donations in support of AICR's effort are tax-deductible. The Institute's work is supported by more than 8 million supporters across the U.S. AICR receives no government funding. For further information on AICR and its programs in cancer research and education, or to become a supporter, please write or call today.
American Institute for Cancer Research
1759 R Street N.W.
Washington, D.C. 20009
1-800-843-8114
(202) 328-7744 in Washington, D.C.
