Diet and cancer prevention: The fiber first diet (c)

Diet can play a major role in cancer prevention. The international differen ces in cancer incidence are largely accounted for by lifestyle practices th at include nutrition, exercise, and alcohol and tobacco use. About 50% of c ancer incidence and 35% of cancer mortality in the U.S., represented by can cers of the breast, prostate, pancreas, ovary, endometrium, and colon, are associated with Western dietary habits. Cancer of the stomach, currently a major disease in the Far East, relates to distinct, specific nutritional el ements such as excessive salt intake. For these cancers, information is ava ilable on possible initiating genotoxic factors, promoting elements, and pr ophylactic agents. In general, the typical diet in the United States contai ns low levels of the potent carcinogenic agents, heterocyclic amines, forme d during the cooking of meats, It provides only about half the potent appro priate fiber intake and is high in calories. About twice as many calories a s would be desirable come from fat, certain kinds of which enhance the deve lopment of cancers. Other foods with functional properties, such as soy pro ducts and tea, can be beneficial. To achieve reduction in risk of certain c ancers, diet must be optimized, primarily to reduce caloric intake and the fat component. The latter should Ire 20% or less of total caloric intake an d fiber should be increased to 25-35 g per day for adults. One approach to achieving these goals is the Fiber First Diet,(C) a diet designed around ad equate fiber intake from grains, especially cereals, vegetables, legumes, a nd fruits, which thereby reduces both calorie and fat intake. Such dietary improvements will not only reduce cancer and other chronic disease risks, b ut will contribute to a healthy life to an advanced age. A corollary benefi t is a lower cost of medical care.