Topic of the Month
1 May 2013
It is believed that around a third of all cancer cases could be attributed to dietary and lifestyle factors. The link between nutrition and cancer risk is very complex, and it is difficult to establish the influence of individual dietary factors. The results of reviews have indicated that cancer-preventive diets above all consist of large quantities of plant-based foods such as fruit, vegetables, whole grains and pulses. With a low energy density, these foods supply the body with plenty of fiber, as well as varying amounts of essential micronutrients such as vitamins, carotenoids, minerals and trace elements, which are thought to potentially influence the specific mechanisms by which cancers develop. Several of these micronutrients are involved in the maintenance of genetic information (Deoxyribonucleic acid, DNA) and may therefore be able to prevent the formation of tumor cells.