Final answer:
Eating more fruits, vegetables, and whole grains; reducing intake of processed meats and alcohol; increasing dietary fiber; and restricting calories are nutritional factors that can decrease cancer risk. Cruciferous vegetables, in particular, contain cancer-fighting compounds. Additionally, a healthy lifestyle significantly reduces the risk of cancer.
Step-by-step explanation:
Nutritional Factors That Decrease Cancer Risk
There are several nutritional factors that are thought to decrease the risk of cancer. A diet rich in fruits and vegetables is associated with a lower risk of developing certain cancers due to their high content of antioxidants, phytochemicals, and fiber.
Notably, cruciferous vegetables like broccoli, cauliflower, cabbage, and Brussel sprouts contain glucosinolates, indoles, and isothiocyanates, which have been shown to slow down tumor formation and inhibit cancer development in animal studies.
Dietary fiber, especially from whole grains and legumes, is inversely associated with cancer, particularly colon cancer.
Consuming foods high in fiber can lead to hastened bile acid excretion and an increased passage rate through the colon, which may decrease the production and exposure to cancer-causing agents. Additionally, calorie restriction has been observed in animal studies to reduce tumor growth and possibly extend lifespan.
Moreover, making healthy lifestyle choices, such as avoiding tobacco, eating a balanced diet, engaging in regular exercise, and maintaining a healthy weight, could prevent a significant percentage of cancer deaths.
Conversely, high fat intake has been linked to increased rates of certain cancers in epidemiological studies, but the evidence from randomized studies is currently unclear regarding the relationship between total fat consumed and cancer risk.