COOPERATIVE KENTUCKY STATE UNIVERSITY FACT SHEET
Information about the Kentucky State University Cooperative Extension Program 2020
Dr. Kristopher R. Grimes, Associate Professor and State Extension Specialist for Nutrition and Nutrition Education
Cora Teets, Student Research Assistant, Center for Nutrition and Cancer Research
Cancer has made an impact on nearly every family in the United States. Thirty to forty percent of cancers can be prevented by lifestyle and dietary measures alone (Donaldson, 2004). Limiting the intake of certain foods, such as concentrated sugar products, refined flour products, low-fiber foods, meat-based foods, and excessively fatty foods can decrease your cancer risk. Studies have shown that individuals whose diets are very low in vegetables, fruits, and whole grains, and high in processed and red meats, tend to have an increased risk of some of the most common types of cancers (Kushi, 2006).
Dietary choices, maintaining consistent physical activity, and overall weight control are important factors in cancer prevention. One-third of the more than 500,000 cancer deaths in the United States are caused by excess weight and obesity due to a poor diet and lack of physical activity. A diet filled with plant-based foods and limited calorie-dense foods will reduce your caloric intake. Sometimes this can be difficult, but here are some helpful suggestions: • Keep an eye on your portions. Make sure to read food labels and identify standard serving sizes.
Vegetables and fruits are extremely beneficial in the prevention of cancer. These foods contain important nutrients such as vitamins, minerals, antioxidants, fiber, carotenoids, and other compounds that remove toxins and protect against cellular damage. Greater consumption of fruits and vegetables is associated with decreased risk of lung, esophageal, stomach, and colorectal cancer. On average, adults should consume around 5 servings of fruits and vegetables every day.