Deepshikha Singh¹, Divyashakti Dwivedi¹, Himanshi¹, Shivani Singh^1,

In recent years, there has been a significant rise in cancer mortality rates, prompting heightened concern over the potential links between chemicals in food and cancer. However, there is a noticeable lack of comprehensive studies in this field. While individual chemical additives have undergone scrutiny for their potential carcinogenic effects, a deeper comprehension of the complex interplay between our diets and cancer risk necessitates more extensive, long-term, and independent research. This paper examines genetically modified foods, alcoholic beverages, and red meats, as well as the potentially hazardous chemicals found in our daily dietary intake, such as trans-fatty acids, food additives, and artificial sweeteners. Furthermore, it explores various types of anti-cancer agents and cancer-preventive foods. These protective foods, abundant in fiber and low in calories, encompass items such as flax seeds, fruits, and vegetables, with particular emphasis on cruciferous vegetables. This review aims to shed light on dietary factors contributing to cancer and underscore the importance of a healthy diet as a preventive measure to reduce cancer risk. Lastly, it delves into whole-diet studies, offering a holistic understanding of how these factors collectively act to mitigate cancer risk and discuss the role of protective vitamins and minerals, including Folic Acid, Vitamins B-12, C, and D, as well as antioxidants.

Cancer, food, carcinogenic, diet