ABSTRACT: Nutritional factors have been found to account for about 30 percent of cancers in western countries. The contribution of diet to cancer risk in developing countries has been considered to be lower, around 20percent, when poor diet is included the incidences are much higher. 30 to 40percent cancers can be prevented by appropriate diets, physical activities, and maintenance of appropriate body weight. The link between diet, nutrition and cancer is nowfidly appreciated and a new paradigm for diet, nutrition and cancer prevention can be developed as we have good epidemiological evidences that some foods prevent and cause cancer. New concepts for diet and cancer prevention include the nutritional modulation of the carcinogenesis pathway by nutrients, micronutrients andphytochemicals. Factors like over consumption of energy, obesity, alcohol drinking, high fat, low fibre diet, less vegetables and fruits, preserved food, tobacco, exposure to aflatoxtn, less physical activity are linked to increased risk of one or another type of cancer. Dietary factors like more fibre, more fruits and vegetables in diet, along with micronutrients, phytochemicals andprobiotics have been proved to have anti-caner effect. Unravelling the effects of diet on cancer risk is, therefore, of great public health importance.
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