anti-cancer dietA popular term for a series of dietetic guidelines promulgated by the American Cancer Society, the National Cancer Institute and the American Institute for Cancer Research, which are intended to reduce a person’s risk of getting cancer.
• Reduce fat consumption, in particular of saturated fats;
• Reduce consumption of smoked, salt-cured and nitrate-cured foods—e.g., bacon, ham, cheese, corned beef and luncheon meats;
• Reduce consumption of alcohol;
• Eat high-fibre foods—e.g., whole grains, legumes, fruits, and vegetables;
• Eat foods rich in vitamins A and C, and beta-carotene—e.g., leafy green vegetables, citrus fruits, and red, orange, and yellow fruits and vegetables;
• Eat cruciferous vegetables—e.g., broccoli and cabbage.
• Avoid tobacco;
• Avoid refined sugar and salty foods;
• Avoid obesity;
• Exercise regularly and vigorously.