Table 2

Current recommendations for dietary factors associated with increased cancer risk

Factor

Recommendation

Source


Red and processed meat

• Limit consumption of processed and red meats.

ACS [3]

• People who eat red meat to consume less than 500 g (18 oz) a week, very little if any to be processed.

AICR [1]

• When selecting and preparing meat, make choices that are lean, low-fat, or fat-free.

DGA [26]

• Those who are not vegetarian are advised to moderate consumption of preserved meat.

WHO [6]

Refined sugars

• Limit consumption of refined carbohydrates.

ACS [3]

• Reduce the intake of sugar-sweetened beverages and foods.

AHA [25]

• Avoid sugary drinks. Limit refined, starchy foods.

AICR [1]

• Choose and prepare foods and beverages with little added sugars or caloric sweeteners.

DGA [26]

Energy-dense foods

• Limit consumption of energy-dense foods. Consume 'fast foods' sparingly, if at all.

AICR [1]

Salt

• Avoid salt-preserved, salted, or salty foods; preserve foods without using salt. Limit consumption of

processed foods with added salt to ensure an intake of less than 6 g (2.4 g sodium) a day.

AICR [1]

• Reduce salt intake, including salt from processed foods.

AHA [25]

• Consume less than 2,300 mg (approximately 1 teaspoon of salt) of sodium per day.

DGA [26]

• Overall consumption of salt-preserved foods and salt should be moderate.

WHO [6]

Alcohol

• Drink no more than one drink per day for women or two per day for men.

ACS [3]

• Limit alcohol consumption to no more than two drinks for men and one for women a day.

AICR [1]

• Alcohol should not be consumed by children and adolescents.

DGA [26]

• Consumption of alcoholic beverages is not recommended: if consumed, do not exceed two unitsg per day.

WHO [6]

Mycotoxins

• Do not eat moldy grains or legumes.

AICR [1]

• Minimize exposure to aflatoxin in foods.

WHO [6]

Arsenic

• Avoid use of any source of water that may be contaminated with arsenic.

AICR [1]


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

Open Data