According to figures from the National Cancer Institute, thirty percent of all cancer cases can be attributed to tobacco, while 35 percent are caused by dietary factors.
While it is true that one explanation for increased cancer rates over the past 100 years is the mere fact that we are living longer, it is also abundantly clear that as diets have become hypercaloric and largely composed of highly processed and refined foods, our cancer risk has significantly increased.
The thousands of clinical studies that have looked into the effects of diet on cancer point to these factors being most important for cancer risk reduction:
- Maintaining a healthy weight
- Consuming a diet high in fruits and vegetables
- Prioritizing monounsaturated fats and omega-3 fatty acids
- Strictly limiting added sugars and trans fats