Vegetables and fruits show the strongest and most consistent evidence as protective dietary factors against cancer. The evidence is less strong for starchy staple foods.

The protective effects of a predominantly plant-based diet may be due to several factors. (1) A plant based diet has a low caloric content and protects against obesity. Obesity increases the risk of some cancers. (2) Dietary substances that are protective against cancer are present. (3) By consuming a predominantly plant-based diet, substances commonly found in foods of animal origin are excluded. Reducing the consumption of red meat possibly reduces the risk of cancer of several body sites.

The recommendations are not for babies. They apply to individuals aged two years or older.

Vegetables and fruits, minimally processed cereals (grains), legumes (pulses), roots, tubers and plantains are relatively rich in protective dietary nutrients. For more details see Recommendations 4 and 5. Diets high in plant foods protect against major diseases of the cardiovascular (heart, blood vessels), digestive (stomach, small and large intestine), and endocrine (diabetes) systems.

According to the AICR and WCRF, Recommendation 1 is consistent with disease prevention and with a more economic and sustainable use of resources. A plant-based diet is environmentally more beneficial because it uses less land and water. The production of plant food requires less energy than the production of meat and other foods of animal origin.

See Recommendation 1 "How to"

BACK TO FOURTEEN RECOMMENDATIONS

Prepared 1998 by Bernadene Magnuson, Ph.D.
University of Idaho, Dept. of Food Science and Toxicology - EXTOXNET FAQ Team.