Diet and Cancer- Summary of major scientific studies now available

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Diets and Cancer have been severally linked. Foods may prevent and some may increase your risk of getting cancer. Studies comparing diets’ risk & your genetic risk -accumulate lifetime and lifestyle risk for cancers. Check the summaries here- across thousands of patients and their conclusions. (Renal Cell , Gastric, Melanoma, Ovarian and Colorectal Cancers).

Study 1:

“Gene-environment interaction of genome-wide association study-identified susceptibility loci and meat-cooking mutagens in renal cell carcinoma etiology”

Study background: 

Meat-cooking mutagens may be associated with renal cell carcinoma (RCC) risk. We examined associations between meat-cooking mutagens, genetic susceptibility variants and RCC risk. (Population 659 newly diagnosed RCC cases and 699 healthy controls)

Conclusion: Intake of meat may increase RCC risk through mechanisms related to the cooking compounds MeIQx and PhIP. These associations may be modified by genetic susceptibility to RCC.

Study 2:

Salt intake and gastric cancer risk according to Helicobacter pylori infection, smoking, tumour site and histological type (Gastric cancer)

Study Background: Evaluate a probable risk factor for gastric cancer, as other relevant studies have provided heterogeneous results, and the magnitude of the association has not been accurately quantified.


Results support the view that salt intake is an important dietary risk factor for gastric cancer, and confirms the evidence of no differences in risk according to H. pylori infection and virulence, smoking, tumour site and histological type.


Citrus consumption and risk of cutaneous malignant melanoma (Skin cancer).

Study Background: Citrus products are widely consumed foods that are rich in psoralens and furocoumarins, a group of naturally occurring chemicals with potential photocarcinogenic properties. Study prospectively evaluated the risk of cutaneous malignant melanoma (Skin Cancer) associated with citrus consumption.


Citrus consumption was associated with an increased risk of malignant melanoma in two cohorts of women and men. Nevertheless, further investigation is needed to confirm our findings and explore related health implications.

Study 4:

Mediterranean Diet and Invasive Breast Cancer Risk Among Women at High Cardiovascular Risk

Study Background: Breast cancer is the leading cause of female cancer burden, and its incidence has increased by more than 20% worldwide since 2008. Evaluation of Mediterranean diet may reduce the risk of breast cancer.

Conclusion: Results suggest a beneficial effect of a Mediterranean diet supplemented with extra-virgin olive oil in the primary prevention of breast cancer.


Vegetarian dietary patterns and the risk of colorectal cancers.

Study Background: Colorectal cancers are a leading cause of cancer mortality, and their primary prevention by diet is highly desirable. The relationship of vegetarian dietary patterns to colorectal cancer risk was a to be evaluated.

Conclusion: Vegetarian diets are associated with an overall lower incidence of colorectal cancers. Pescovegetarians (vegetarian who also consumes fish and seafood) in particular have a much lower risk compared with nonvegetarians. If such associations are causal, they may be important for primary prevention of colorectal cancers.

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