Diet and cancer

Introduction: Cancers are one of the leading causes of death worldwide. One of the best ways to reduce the morbidity and mortality of cancer is through early prevention. This study aimed to investigate the role of diet in cancer. Materials and Methods: In this study, the articles published at intervals from ۱۹۸۰ and December ۲۰۲۰ in the database Web of Science, PubMed, Science Direct, Embase, Cochrane, SID, Iran-medex, and Magiran were indexed with key the words "diet", "nutrition", "alcohol", "lifestyle" were examined. Entering criteria included: clinical trials, cohort studies, and a systematic review articles, studies in cancer patients, exclusion criteria the case reports, Papers that their Full text in languages other than Persian or English language and to translate them was not possible Results: The results showed that red meat or meat processed at very high temperatures by methods such as frying, grilling, to reduce the risk of cancer should be limited and replaced with chicken or fish. Total fat, saturated and unsaturated fatty acids may be linked to pancreatic cancer. Eating fruits (especially citrus fruits) and vegetables may be helpful. Consumption of whole grains reduces the risk of pancreatic cancer and fortifies cereals with folate can provide more protection. The use of curcumin and other flavonoids in the diet should be encouraged. There is no evidence that vitamin D supplements are beneficial. Conclusion: Nutrition and diet are the most important and fundamental factors in preventing diseases. Lack of clinical trial studies and confounding factors such as smoking status, physical activity, habitat distance from the equator, obesity, and diabetes can often lead to uncertain results. There is evidence to encourage the use of whole grains in the main diet and supplements in the diet of folate, curcumin, and other flavonoids. For further explanation, carefully designed randomized trials are required.

Keywords:

Nutrition , diet , cancer , prevention