A recent study conducted by the American Cancer Society (ACS) sheds light on the significant connection between diet and cancer. While dietary risk factors may only account for a small percentage of overall cancer cases and deaths, they play a much more substantial role in specific types of cancer. Unhealthy dietary habits can be linked to up to 35% of certain cancer types, highlighting the importance of making informed dietary choices.

For example, low dietary fiber intake is responsible for a significant 11.8% of colorectal cancer cases in women, while poor consumption of fruits and vegetables is the primary risk factor behind a staggering 30.7% of laryngeal cancer cases in men. Processed meat and low calcium intake are also notable dietary risk factors for colorectal cancer, contributing to a significant portion of cases.

In the case of cancers of the upper aerodigestive tract, low consumption of fruits and vegetables plays a critical role, contributing to 30.7% of cancer cases and deaths in this category. The protective compounds found in fruits and vegetables could potentially reduce cancer risk, making dietary choices a key factor in prevention.

While the link between diet and breast cancer is not explicitly highlighted in the ACS study, research suggests that dietary factors can impact breast cancer risk. Dietary iron, certain fats, and low folate intake are all linked to higher risk of breast cancer, emphasizing the importance of diet in prevention.

Overall, the combined impact of excess body weight, alcohol consumption, inactivity, and diet has the strongest link to increased cancer risk compared to other preventable risk factors. Public health initiatives, such as increasing access to nutritious food and promoting educational programs, can help reduce cancer risk across populations. By making informed dietary choices and engaging in a healthy  lifestyle, individuals can significantly lower their risk of developing certain types of cancer.

Source: https://www.pressrundown.com/health/dietary-choices-impact-certain-cancers-more-than-others

A recent study conducted by the American Cancer Society (ACS) sheds light on the significant connection between diet and cancer. While dietary risk factors may only account for a small percentage of overall cancer cases and deaths, they play a much more substantial role in specific types of cancer. Unhealthy dietary habits can be linked to up to 35% of certain cancer types, highlighting the importance of making informed dietary choices.

For example, low dietary fiber intake is responsible for a significant 11.8% of colorectal cancer cases in women, while poor consumption of fruits and vegetables is the primary risk factor behind a staggering 30.7% of laryngeal cancer cases in men. Processed meat and low calcium intake are also notable dietary risk factors for colorectal cancer, contributing to a significant portion of cases.In the case of cancers of the upper aerodigestive tract, low consumption of fruits and vegetables plays a critical role, contributing to 30.7% of cancer cases and deaths in this category. The protective compounds found in fruits and vegetables could potentially reduce cancer risk, making dietary choices a key factor in prevention.While the link between diet and breast cancer is not explicitly highlighted in the ACS study, research suggests that dietary factors can impact breast cancer risk. Dietary iron, certain fats, and low folate intake are all linked to higher risk of breast cancer, emphasizing the importance of diet in prevention.Overall, the combined impact of excess body weight, alcohol consumption, inactivity, and diet has the strongest link to increased cancer risk compared to other preventable risk factors. Public health initiatives, such as increasing access to nutritious food and promoting educational programs, can help reduce cancer risk across populations. By making informed dietary choices and engaging in a healthy  lifestyle, individuals can significantly lower their risk of developing certain types of cancer.