Diet, nutrition and the prevention of cancer

摘要: Objective: To assess the epidemiological evidence on diet and cancer make public health recommendations. Design: Review of published studies, concentrating recent systematic reviews, meta-analyses large prospective studies. Conclusions recommendations: Overweight/obesity increases risk for cancers oesophagus (adenocarcinoma), colorectum, breast (postmenopausal), endometrium kidney; body weight should be maintained in mass index range 18.5-25 kg/m 2 , gain adulthood avoided. Alcohol causes oral cavity, pharynx, liver, a small increase cancer; if consumed, alcohol intake not exceed units/d. Aflatoxin foods liver cancer, although its importance absence hepatitis virus infections is clear; exposure to aflatoxin minimised. Chinese-style salted fish nasopharyngeal particularly eaten during childhood, only moderation. Fruits vegetables probably reduce oesophagus, stomach diets include at least 400 g/d total fruits vegetables. Preserved meat red colorectal eaten, consumption these moderate. Salt preserved high salt overall Very hot drinks pharynx oesophagus; consumed when they are scalding hot. Physical activity, main determinant energy expenditure, reduces regular physical activity taken.