Diet, Weight and Physical Fitness all Contribute to Cancer Risk

The Effect of Diet and Risk of Cancer

Because there are few certain relationships between food and cancer, the Report on Carcinogens does not refer to the cancer-related effects of specific foods. However, several studies show that heavy consumption of red and preserved meats, salt-preserved foods, and salt probably increase the risk of colorectal and stomach cancers. There is also evidence that a diet rich in fruits and vegetables may decrease the risks of esophageal, stomach, and colorectal cancers.

Being overweight or obese appears to be one of the most important modifiable causes of cancer, after tobacco. Large population studies show a consistent association between obesity and certain kinds of cancer. The strongest links are with breast cancer in older women, and cancers of the endometrium, kidney, colon, and esophagus.

There is strong evidence that physical inactivity increases the risk for colon and breast cancer. The beneficial effect of exercise is greatest among very active people. Together, it is estimated that inactivity and obesity account for 25 to 30 percent of the cases of several major cancers—colon, breast (postmenopausal), endometrial, kidney, and cancer of the esophagus.

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