Many laboratory studies and human epidemiological data suggest that mo
st cancer deaths are attributable to lifestyle, including nutritional
factors and tobacco and alcohol consumption, Tobacco consumption is ca
usally related to cancer of the lung, mouth, larynx, esophagus, bladde
r, kidney, and pancreas, Nutrients and nonnutrient dietary components
probably account for cancer of the colon, breast, prostate, and stomac
h, This report is based on literature and our own data pertaining to t
he role of dietary fat, calories, and fiber in the development of colo
n and breast cancer, We also discuss the evidence from epidemiological
, mechanistic, and preclinical efficacy studies indicating a protectiv
e effect of micronutrients, non-nutrients, and certain antioxidants in
food against oral and lung cancers, Given the continuing cancer burde
n and the relatively slow impact of proven cancer treatment strategies
in reducing cancer mortality, it is essential to evaluate promising n
utrients and non-nutrients in foods as chemopreventive agents in perso
ns at increased risk for cancer, Development of reliable intermediate
biomarkers is valuable for clinical chemoprevention intervention trial
s, The purpose of this report is to provide the reader with plausible
approaches to cancer control.