Table 1

Current recommendations for dietary factors associated with reduced cancer risk

Factor

Recommendation

Source

Fruit and vegetable consumption

• Eat five or more servings of a variety of vegetables and fruits each day.

ACS [3]

• Eat vegetables and fruits daily; limit juice intake.

AHA [25]

• Eat at least five servings (at least 400 g or 14 oz) of a variety of non-starchy vegetables and of fruits every day.

AICR [1]

• Consume sufficient amounts of fruits and vegetables while staying within energy needs; choose a variety of fruits and vegetables each day.

DGA [26]

• Have a diet which includes at least 400 g per day of total fruits and vegetables.

WHO [6]

Whole grain consumption

• Chose whole grains in preference to processed (refined) grains and sugars.

ACS [3]

• Eat whole grain breads and cereals rather than refined grain products.

AHA [25]

• Eat relatively unprocessed grains and/or legumes with every meal.

AICR [1]

• Consume 3 or more ounce-equivalents of whole-grain products per day; At least half of grains consumed should come from whole grains.

DGA [26]

Healthy weight

• Choose foods and beverages in amounts that help achieve and maintain a healthy weight through life.

ACS [3]

• Balance dietary calories with physical activity to maintain normal growth.

AHA [25]

• Be as lean as possible within the normal range of body weight (BMI of 18.5-24.9 kg/m²).

AICR [1]

• To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.

DGA [26]

• Maintain weight such that BMI is in the range of 18.5-24.9 kg/m², and avoid weight gain during adult life.

WHO [6]

Holman and White Nutrition Journal 2011 10:60   doi:10.1186/1475-2891-10-60