营养与食品科学杂志
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The Role of Dietary Factors in Cancer

Mohammad Habibur Rahman*, M S Islam, M J Alam, M Z Hossain, Shahida Begum, M A Kabir, B C Sutradhar, M A Rahim

Cancer is one kind of disease resulting from abnormal cell growth. Every year, millions of cancer causes of death around the globe. There are many risk factors being responsible for formatting cancer cells, including genetics, diet, immune, physical activities, environmental, radiation related and others. The role of dietary factors on cancer is a great public health importance. Dietary factors are associated with increases and decreases to the several types of cancers in the human body. This paper summarizes a view of the current status of dietary factors on cancer cells. Consumption of mostly fruits and vegetables, whole grains, fiber rich foods, legumes, nuts, seeds and low fat dairy products each day with limited consumption of high-fat foods from animal sources, alcohol and adequate physical activities can be reduced the risk of cancers. Besides, cancer causes a hypermetabolic situation, so a cancer patient should be needed proper nutritional care, including high calorie, high protein diets to maintain health and immune defenses while fighting cancer. This meta‐review makes specific recommendations to reduce the risk of major cancers and a new concept of the role of dietary factors on cancer prevention research and policy must be developed. The present study generates information which indicates that the importance of dietary factors in cancer cells and dietary factors on cancer should not be overlooked and studies elaborately in the future.