Eating well can lower your chance of developing cancer. In fact, nutrition guidelines for cancer prevention are similar to those for preventing other diseases like heart disease and diabetes. Here are some general guidelines to help reduce your cancer risk with diet:
Reduce your intake of foods with added sugars and fats that provide a lot of calories but few nutrients. Calories add up fast with calorie-dense foods, which can lead to weight gain and leaves little room for more healthful, cancer-preventive foods.
Evidence suggests all types of alcoholic drinks may increase your risk of a number of cancers, including cancer of the mouth, pharynx, larynx, esophagus, breast and colon. It’s unclear exactly how alcohol affects cancer risk. It is considered more harmful when combined with smoking. If consumed at all, limit alcoholic drinks to no more than one drink daily for women and two for men.
In cultures where people eat a lot of salt-preserved foods, salt-cured and salt-pickled food, the risk for stomach, nasopharyngeal and throat cancers may be higher. Although no evidence suggests that the amounts of salt used in cooking or flavoring foods affect cancer risk, it is known to raise the risk of high blood pressure and heart disease, which is why reducing sodium intake is recommended.
Whole foods are your best bet for reducing your risk of cancer, not supplements. Research suggests the synergy between nutrients found naturally in foods offers a protective effect. The best sources of nutrients for cancer prevention are nutrient-rich whole foods and healthful beverages.
Source: Academy of Nutrition and Dietetics http://www.eatright.org/Public/content.aspx?id=9904