10 Risk Factors of Cancer and How to Reduce Them

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10DIET AND NUTRITIONAL RISK FACTORS

There is a strong correlation between diet and nutritional deficiencies and many cancers. The National Academy of Sciences and others estimate that nutritional factors account for 60 percent of cancer cases in women and 40 percent in men. Cancers of the breast, colon, rectum, uterus, prostate, and kidney are closely associated with consumption of total fat and protein, particularly meat and animal fat.

Other cancers that are directly correlated with dietary factors are cancers of the stomach, small intestine, mouth, pharynx, esophagus, pancreas, liver, ovary, endometrium, thyroid, and bladder.  Aflatoxin, a fungus product that is found on certain edible ^plants (especially peanuts), is related to human liver cancer.

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