A Mini-Review on Cancers and Food Consumption

Background: Cancers remains to be the high mortality disease in the world. Despite significant advances in the basic research and clinical practice, treatments such as surgery and chemoradiotherapy have side effects. And the research on food and cancers has grown exponentially over the decades. Objective: The purpose of this minireview is to summarize the relationship between various food and cancers. Methods: The search strategy uses the keywords “cancer AND food consumption AND diet” in Title/Abstract part from 2014 to 2024 years in Pubmed papers written in English. Results: This minireview summarized the latest findings on the relationship between various food and cancers including cancer incidence/mortality/treatment. The foods include fermented foods, dietary patterns, ultra-processed foods, organic food, food nutrition, bioactive peptides, and so on. The cancers involved include breast cancer, lung cancer, ovarian cancer, urinary system cancer, gastrointestinal cancer, esophageal cancer, head and neck cancer, hepatocellular cancer, pancreatic cancer, and obesity-related cancer. Conclusion: Food can prevent or cause cancers, and can worsen or reduce cancer progression. This minireview should help develop dietary strategies for public health regarding cancers.