Relationship between Food Type and Increased Risk of Cancer

Abstract

The type and nature of food affect the increase or decrease in the risk of developing cancerous tumors and the speed of their spread, as the type of food has a significant impact on increasing the risk of cancer.About a third of deaths from cancer are attributed to tobacco use, high body mass index (BMI), alcohol use, low intake of fruits and vegetables, and lack of physical activity. Cancer-causing infections, such as hepatitis and HPV, are responsible for 30% of cancer cases in low- and lower-middle-income countries. It is common for late-stage cancer symptoms to be unavailable for diagnosis and treatment, especially in low- and middle-income countries. Universal treatment is reported to be available in more than 90% of high-income countries, but only less than 15% of low-income countries. In 2019, only 1 in 3 countries reported high-quality data on cancer rates. Cancer is a general term that includes a wide range of diseases that can affect any part of the body. Other terms used are malignant tumors and neoplasms. A hallmark of cancer is the rapid generation of abnormal cells that grow outside their usual boundaries and can then invade neighboring parts of the body and spread to other parts of the body. The last operation is called metastasis, and metastases are the most important cause of death from cancer. Currently, between 30% and 50% of cancer cases can be prevented by avoiding disease risk factors and implementing existing, evidence-based strategies for prevention. The burden of cancer can also be reduced by detecting the disease early and providing patients with adequate treatment and care, knowing that the chances of recovery from many types of cancer increase if they are diagnosed early and treated appropriately.