ABSTRACT
Increase consumption of foods that have been shown to decrease cancer risk including whole grains, vegetables, fruits, and pulses such as beans. Evidence continues to accumulate that modifying dietary habits can reduce cancer risk and alter the biological behavior of tumors. Evidence that consumption of vegetables and fruits provides protection against cancer comes principally from epidemiological, animal, and cell culture studies. Both the micronutrients and phytochemicals present in fruits and vegetables can bring about a plethora of biological responses that may be important in modifying carcinogenesis. Allium vegetables are used throughout the world for their sensory characteristics, as well as their apparent health benefits. Genetic polymorphisms may also influence the response to dietary folate and cancer risk. The term “dietary fiber” encompasses a complex mix of mostly non-digestible plant cell compounds with variable effects on gut physiology. Accumulating evidence continues to suggest that the foods people eat can influence cancer risk and tumor behavior.
