Dietary recommendations to reduce the risk of developing cancer, including: (1) reducing intake of foods and drinks that promote weight gain, namely energy-dense foods and sugary drinks, (2) eating mostly foods of plant origin, (3) limiting intake of red meat and avoiding processed meat, (4) limiting consumption of alcoholic beverages, and (5) reducing intake of salt and avoiding mouldy cereals (grains) or pulses (legumes).^[42][43]

Proposed dietary interventions for cancer risk reduction generally gain support from epidemiological association studies. Examples of such studies include reports that reduced meat consumption is associated with decreased risk of colon cancer,^[44] and reports that consumption of coffee is associated with a reduced risk of liver cancer.^[45] Studies have linked consumption of grilled meat to an increased risk of stomach cancer,^[46] colon cancer,^[47] breast cancer,^[48] and pancreatic cancer,^[49] a phenomenon which could be due to the presence of carcinogens in foods cooked at high temperatures.^[50] Whether reducing obesity in a population also reduces cancer incidence is unknown. Some studies have found that consuming lots of fruits and vegetables has little if any effect on preventing cancer.^[51] A 2005 secondary prevention study showed that consumption of a plant-based diet and lifestyle changes resulted in a reduction in cancer markers in a group of men with prostate cancer who were using no conventional treatments at the time.^[52]These results were amplified by a 2006 study. Over 2,400 women were studied, half randomly assigned to a normal diet, the other half assigned to a diet containing less than 20% calories from fat. The women on the low fat diet were found to have a markedly lower risk of breast cancer recurrence, in the interim report of December, 2006.^[53]