Cancer Management & it's Prevention
Dietary factors are recognized as having a significant effect on the risk of cancers, with different dietary elements both increasing and reducing risk. Diet, physical inactivity, and obesity may be related to up to 30–35% of cancer deaths. While many dietary recommendations have been proposed to reduce the risk of cancer, few have significant supporting scientific evidence. Some specific foods are linked to specific cancers. Studies have linked eating red or processed meat to an increased risk of breast cancer, colon cancer, prostate cancer, and pancreatic cancer which may be partially explained by the presence of carcinogens in foods cooked at high temperatures.