Diet and the risk of cancer

doi:10.1136/bmj.39373.676204.BE

BMJ 2007;335:897 (3 November), doi:10.1136/bmj.39373.676204.BE

Editorials

Diet and the risk of cancer

New report shows obesity and alcohol are the strongest riskfactors

The first 150 words of the full text of this article appear below.

This week, the World Cancer Research Fund (WCRF) launches itssecond report on diet and cancer through simultaneous conferencesin London and Washington. Entitled Food, Nutrition, PhysicalActivity, and the Prevention of Cancer, the report updates theprevious publication from the charity. It is the culminationof five years' work by scientists in nine universities fromfour countries who have assessed the original research accordingto a specially developed standardised review protocol.¹

The possible influence of diet on the risk of cancer is constantlytopical. The subject is important because people can changetheir diets, and even a moderate effect on risk could preventseveral thousand cancers each year in a country the size ofthe United Kingdom. However, apart from the confirmed adverseeffects of alcohol and obesity on the risk for some types ofcancer,² ³ ⁴ ⁵ progress in understanding has been slow and theevidence remains confusing.

The . . . [Full text of this article]

Tim Key, professor

Cancer Research UK Epidemiology Unit, Oxford University, Oxford OX3 7LF

tim.key@ceu.ox.ac.uk

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