The following recommendations were made by the American Institute for Cancer Research and the World Cancer Research Fund in the 1997 publication, Food, Nutrition and the Prevention of Cancer: a Global Perspective.

FOOD SUPPLY, EATING AND RELATED FACTORS

1 Food supply and eating

• Populations to consume nutritionally adequate and varied diets based primarily on foods of plant origin.

• Choose predominantly plant-based diets rich in a variety of vegetables and fruits, pulses (legumes) and minimally processed starchy staple foods.

See Scientific Background

See "How to" apply this recommendation

2 Maintaining body weight

• Population average body mass indices throughout adult life to be within the range of BMI 21-23, in order that individual BMI be maintained between 18.5 and 25.

• Avoid being underweight or overweight and limit weight gain during adulthood to less than 5 kg (11 pounds)

See Scientific Background

See "How to" apply this recommendation

3 Maintaining physical activity

• Populations to maintain, throughout life, an active lifestyle equivalent to a physical activity level (PAL) of at least 1.75, with opportunities for vigorous physical activity.

• If occupational activity is low or moderate, take an hour’s brisk walk or similar exercise daily, and also exercise vigorously for a total of at least one hour in a week.

See Scientific Background

See "How to" apply this recommendation

FOODS AND DRINKS

4 Vegetables and fruits

• Promote year-round consumption of a variety of vegetables and fruits, providing 7% or more total energy.

• Eat 400-800 grams (15-30 ounces) or five or more portions (servings) a day of a variety of vegetables and fruits, all year round.

See Scientific Background

See "How to" apply this recommendation

5 Other plant foods

• A variety of starchy or protein-rich foods of plant origin, preferably minimally processed, to provide 45-60% total energy. Refined sugar to provide less than 10% total energy.

• Eat 600-800 grams (20-30 ounces) or more than seven portions (servings) a day of a variety of cereals (grains), pulses (legumes), roots, tubers and plantains. Prefer minimally processed foods. Limit consumption or refined sugar.

See Scientific Background

See "How to" apply this recommendation

6 Alcoholic drinks

• Consumption of alcohol is not recommended. Excessive consumption of alcohol to be discouraged. For those who drink alcohol, restrict it to less than 5% total energy for men and less than 2.5% total energy for women.

• Alcohol consumption is not recommended. If consumed at all, limit alcoholic drinks to less than two drinks a day for men and one for women.

See Scientific Background

See "How to" apply this recommendation

7 Meat

• If eaten at all, red meat to provide less than 10% total energy.

• If eaten at all, limit intake of red meat to less than 80 grams (3 ounces) daily. It is preferable to choose fish, poultry or meat from non-domesticated animals in place of red meat.

See Scientific Background

See "How to" apply this recommendation

8 Total fats and oils

• Total fats and oils to provide 15% to no more than 30% total energy.

• Limit consumption of fatty foods, particularly those of animal origin. Choose modest amounts of appropriate vegetable oils.

See Scientific Background

See "How to" apply this recommendation

FOOD PROCESSING

9 Salt and salting

• Salt from all sources should amount to less than 6 grams/day (0.25 ounces) for adults.

• Limit consumption of salted foods and use of cooking and table salt. Use herbs and spices to season foods.

See Scientific Background

See "How to" apply this recommendation

10 Storage

• Store perishable food in ways that minimize fungal contamination.

• Do not eat food which, as a result of prolonged storage at ambient temperatures, is liable to contamination with mycotoxins.

See Scientific Background

See "How to" apply this recommendation

11 Preservation

• Perishable food, if not consumed promptly, to be kept frozen or chilled.

• Use refrigeration and other appropriate methods to preserve perishable food as purchased and at home.

See Scientific Background

See "How to" apply this recommendation

12 Additives and residues

• Establish and monitor the enforcement of safety limits for food additives, pesticides and their residues, and other chemical contaminants in the food supply.

• When levels of additives, contaminants and other residues are properly regulated, their presence in food and drink is not known to be harmful. However, unregulated or improper use can be a health hazard, and this applies particularly in economically developing countries.

See Scientific Background

13 Preparation

• When meat and fish are eaten, encourage relatively low temperature cooking.

• Do not eat charred food. For meat and fish eaters, avoid burning of meat juices. Consume the following only occasionally: meat and fish grilled (broiled) in direct flame; cured and smoked meats.

See Scientific Background

See "How to" apply this recommendation

DIETARY SUPPLEMENTS

14 Dietary supplements

• Community dietary patterns to be consistent with reduction of cancer risk without the use of dietary supplements.

• For those who follow the recommendations presented here, dietary supplements are probably unnecessary, and possibly unhelpful, for reducing cancer risk.

See Scientific Background for Vitamins, Minerals, and Phytochemicals

See "How to" apply this recommendation

TOBACCO

Tobacco

• Discourage production, promotion and use of tobacco in any form.

• Do not smoke or chew tobacco.

See Scientific Background

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