Diet is linked to cancer deaths in as many as 70% of colorectal cancer cases. How diet contributes to cancer is not fully understood. Most carcinogens that are ingested, such as nitrates, nitrosamines, pesticides, and dioxins, come from food or food additives or from cooking.

Various phytochemicals have been identified in fruits, vegetables, spices, and grains that exhibit chemopreventive potential, and numerous studies have shown that a proper diet can help protect against cancer.

Although all cancers are a result of multiple mutations, these mutations are due to interaction with the environment.

Heavy consumption of red meat is a risk factor for colorectal, prostate, bladder, breast, gastric, pancreatic, and oral cancers.

Inflammation may be a link between the agents/factors that cause cancer and the agents that prevent it. In addition, they provide evidence that cancer is largely a preventable disease that requires major (MAJOR ed,) lifestyle changes.

Cancer is caused by both internal factors (such as inherited mutations, hormones, and immune conditions) (about 31 genes are known to be involved in cancer risk) and environmental/acquired factors (such as tobacco, diet, radiation, and infectious organisms (numbering in the many 1000s).......read more HERE