Diet and cancer

[9][11] Dietary recommendations for cancer prevention typically include weight management and eating a healthy diet, consisting mainly of "vegetables, fruit, whole grains and fish, and a reduced intake of red meat, animal fat, and refined sugar.

[18] Unhealthy dietary patterns are associated with a higher body mass index suggesting a potential mediating effect of obesity on cancer risk.

[21][22] Greater adherence to a Western pattern diet was also found to increase the overall risk of mortality due to cancer.

[41] A 2019 meta-analysis found an association between high egg consumption and risk of upper aero-digestive tract cancers in hospital-based case-control studies.

[60] A 2021 review found that there is moderate-quality evidence 200g of fruit intake per day is associated with a lower risk of breast cancer.

[61] Another review found that high total fruit and vegetable consumption are associated with reduced risk of breast cancer.

[62] A 2024 review found convincing evidence for high dietary fiber intake associated with lower breast cancer risk.

The report, citing limited data in a statistical meta analysis, indicates a potential two-fold increased risk of esophageal cancer associated with Asian pickled vegetable consumption.

[65] However, their results stated "The majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".

[67] Roussin red methyl ester,[68] a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from Linzhou, Henan (formerly Linxian) in much higher concentrations than in samples from low-incidence areas.

[75] According to a 2012 review, the effect of methionine restriction on cancer has yet to be studied directly in humans and "there is still insufficient knowledge to give reliable nutritional advice".

[75] Reviews of epidemiological studies have found no association between dietary methionine and breast or pancreatic cancer risk.

[89] A 2019 review concluded that higher-quality research was needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality.

[90] A 2021 umbrella review found strong evidence that consumption of dairy products decreases risk of colorectal cancer.

[58][96][97][98] Several reviews of case–control studies have found that saturated fat intake is associated with breast cancer risk and mortality.