For years, if not decades, we ve been hearing that a diet high in fruits and vegetables and low in red meats and fats will prevent various forms of cancer. True? Well, not so much.
Diet and Cancer
This report is a revised and updated version of a report on diet and cancer published by ACSH in 1985. The original report was written by Michael W. Pariza, Ph.D., of the University of Wisconsin, an ACSH Scientific Advisor. The new edition was prepared by Kathleen Meister, M.S., a free-lance medical writer and former ACSH Research Associate.
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The public has been bombarded with messages urging everyone to make substantial dietary changes to reduce their risk of cancer. Americans have been led to believe that the link between specific dietary factors and cancer is solid and convincing, and that dietary modification should be top priority in cancer prevention. In actuality: