Nutrition and Disease

The Role of Vegetables and Fruits in Cancer Prevention

Historically, consumption of particular fruits and vegetables was thought to prevent or cure ailments ranging from headaches to heart and artery disease. In fact, early medicine revolved largely around the prescription of specific food concoctions (plant foods in particular) for certain disorders. With the advancement of science and the development of cancer related researches, it has been estimated that up to 70% of all cancer is attributed to diet. Major dietary hypotheses include a relationship of high fat consumption to breast and colorectal cancers high alcohol intake to respiratory, gastrointestinal, breast, and liver cancers; and low fiber intake to colorectal cancer. Another dietary hypothesis that may be better supported by the scientific literature is that high consumption of vegetables and fruit is protective against cancer of a variety of anatomical sites. Whereas most of the earlier research on diet and cancer involved dietary components thought to increase risk, consumption of vegetables and fruit is thought to be protective.

This article summarizes the vast amount of research about vegetables, fruit, and cancer prevention.

Cancer researchers have performed many scientific studies - approximately 206 human epidemiologic studies and 22 animal studies - most of these studies have established the relationship between vegetable and fruit consumption and risk of cancer, such as stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon cancer.

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