European Code against Cancer 4th Edition: Diet and cancer
Norat T, Scoccianti C, Boutron-Ruault MC, Anderson A, Berrino F, Cecchini M, Espina C, Key T, Leitzmann M, Powers H, Wiseman M, Romieu I
Cancer epidemiology · 98 citations
How it was studied
- Design
- Expert or government fact sheet (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- World Health Organization
- University or hospital
- Centre International de Recherche sur le Cancer
- Nonprofit
- Cancer Research UK
- Government
- European Commission
- Nonprofit
- World Cancer Research Fund
- Government
- European Union
- Government
- International Agency for Research on Cancer
- Grants
- European Commission (2007IARC01); European Commission (2010 53 04); Cancer Research UK (16491); European Commission (2011 53 05; 2010 53 04); European Commission (2011 53 05)
Based on 7 listed funder(s).
Publication
- Published
- 2015-07-09 · Cancer Epidemiol · vol. 39 · pp. S56–S66
- Publisher
- Elsevier BV
- Cited
- 210 citations · more than 100% of similar papers · 22.5× the field average
- Impact
- Top 10% most cited in its field
- References
- 147 works
- Access
- Open access (hybrid journal) · CC-BY-NC-ND
- Research areas
- Nutritional Studies and Diet · Diet and metabolism studies · Nutrition, Genetics, and Disease
- Keywords
- Medicine, Red meat, Cancer, Colorectal cancer, Obesity, Environmental health, Food science, Calorie, Whole grains, Internal medicine, Biology, Pathology
- MeSH
- humans, neoplasms, diet, risk factors, risk reduction behavior, life style, european union, quality of life, guidelines as topic
12 authors
From GB, FR, IT, DE
- Teresa NoratImperial College London
- Chiara ScocciantiCentre international de recherche sur le cancer
- Marie‐Christine Boutron‐RuaultInstitut Gustave Roussy
- Annie S. AndersonNinewells Hospital
- Franco BerrinoFondazione IRCCS Istituto Nazionale dei Tumori
- Michele CecchiniOrganisation de Coopération et de Développement Economiques
Abstract
Lifestyle factors, including diet, have long been recognised as potentially important determinants of cancer risk. In addition to the significant role diet plays in affecting body fatness, a risk factor for several cancers, experimental studies have indicated that diet may influence the cancer process in several ways. Prospective studies have shown that dietary patterns characterised by higher intakes of fruits, vegetables, and whole-grain foods, and lower intakes of red and processed meats and salt, are related to reduced risks of death and cancer, and that a healthy diet can improve overall survival after diagnosis of breast and colorectal cancers. There is evidence that high intakes of fruit and vegetables may reduce the risk of cancers of the aerodigestive tract, and the evidence that dietary fibre protects against colorectal cancer is convincing. Red and processed meats increase the risk of colorectal cancer. Diets rich in high-calorie foods, such as fatty and sugary foods, may lead to increased calorie intake, thereby promoting obesity and leading to an increased risk of cancer. There is some evidence that sugary drinks are related to an increased risk of pancreatic cancer. Taking this evidence into account, the 4th edition of the European Code against Cancer recommends that people have a healthy diet to reduce their risk of cancer: they should eat plenty of whole grains, pulses, vegetables and fruits; limit high-calorie foods (foods high in sugar or fat); avoid sugary drinks and processed meat; and limit red meat and foods high in salt.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-ND).
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