The role of vegetables and fruit in cancer risk

The consumption of high amounts of fresh and raw vegetables and fruit and of low amounts of proteins and fats has been associated with lower risk of cancer and other important diseases, including cardiovascular diseases. In various ecological studies, populations consuming less vegetables and fruit are from high risk areas for cancers of the oesophagus (Iran, Japan and others), stomach (Poland) and colon (Great Britain and North America) and those consuming high amounts of fats and proteins have high incidence of colon and breast cancer (Doll and Peto, 1981).