Several groups publish nutrition guidelines to advise the public about dietary practices that reduces risk of cancer. Current recommendations are based on the consensus of hundreds of experts and thousands of scientific studies. The following are consistent with dietary and nutritional facts recommendations from the American cancer Society, National Cancer Institute, World Cancer Research Fund and the American Institute for Cancer Research:
- Ø Choose most of your nutrition from plant sources. Eat five or more servings of fruits and vegetables each day to reduce the effect of cancer. Especially try to choose dark green and yellow vegetables, vegetables in the cabbage family, soy products and legumes.
- Ø Limit your intake of high fat nutritions, particularly those from animal sources: Select lean cuts and smaller portions when you eat meat, use low-fat cooking techniques, select nonfat or low-fat dairy products and replace high-fat foods with fruits, vegetables, grains and legumes.
- Ø Get 30 minutes or more of moderate-intensity exercise on most days each week.
- Ø Achieve and maintain a healthy weight.
- Ø Limit consumption of alcoholic beverages- if you drink at all.
