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By HELEN W. SMITH
Rappmannock Nawa Contributing WrKar
Cancer develops as a result of interactions between genetic and environmental factors. A large body of evidence from experimental studies on animals and humans points to the role of diet, an environmental factor, in the cause of specific cancers. This evidence suggests that a high intake of dietary fat, certain fatty acids, and calories increase risk of cancer at different sites.
In contrast, other dietary components such as fiber and vitamins A and C may be protective.
American Cancer Society Guidelines: We know certain foods reduce cancer risk. Follow the American Cancer Society guidelines with the foods you eat.
Here are their recommendations: Watch your weight, cut down on total fat intake, eat more high-fiber foods, eat fruits and vegetables rich in vitamins A and C, and choose more cabbage-family vegetables (some are also high in vitamins A and C), limit alcohol intake, if you drink, and eat less salt-cured, smoked, and nitrite-cured foods.
Diet is suspected as an important cause of as much as 35 percent of all cancer deaths. And research continues to uncover more information on which foods may help*reduce cancer risks.
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