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Diet and Cancer 

Diet and Cancer
Chapter:
Diet and Cancer
Source:
Psycho-Oncology (3 ed.)
Author(s):

Marian L. Fitzgibbon

, Melinda R. Stolley

, and Lisa Tussing-Humphreys

DOI:
10.1093/med/9780199363315.003.0002

Dietcontributes to the development of 30%–35% of cancers. Shifts in the food landscape have contributed to changes in dietary intake, energy balance, and the development of obesity. Obesity, defined as a body mass index (BMI) ≥ 30 kg/m², is associated with a number of cancers. The World Cancer Research Fund (WCRF), the American Institute for Cancer Research (AICR), the American Cancer Society (ACS), and a number of large US-based randomized trials are studying the relationship between diet, dietary patterns, lifestyle risk factors, obesity, and cancer. Advances in research methodology also hold promise for reconciling the complex relationships between diet and cancer risk. Overall, according to the most recent data reported by the WCRF and the AICR, there is an association between the majority of the leading causes of cancer death worldwide and dietary factors, physical activity, and body fatness.

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