Journal of Cancer Clinical Research

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Journal of Cancer Clinical Research 44 7897 074717

Cancer Prevention Diet

To decrease the risk of certain cancers we suggest a healthy body weight, regular exercise and a healthy diet. Fruits and vegetables possibly reduce the risk for cancers of the oral cavity, esophagus, stomach and colorectal, and diets should contain at least 400 g/d of total fruits and vegetables. Preserved meat and red meat certainly increase the risk for colorectal cancer; if eaten, consumption of these foods should reduce. Salt preserved foods and high salt intake may increase the risk for stomach cancer; total consumption of salt preserved foods and salt must be moderate. Physical activity, the main determinative of energy expenditure, lowers the risk for colorectal cancer and possibly reduces the risk for breast cancer; regular physical activity should be taken.

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