Cancer And Food Consumption

Cancer continues to be the leading cause of death worldwide. Even though basic research and clinical practice have advanced significantly, treatments like surgery and chemoradiotherapy still have adverse effects. Additionally, throughout the years, the amount of study on food and cancer has increased dramatically. This minireview's goal is to provide an overview of the connections between different foods and malignancies. Methods: The search method looks for English-language Pubmed papers from 2014 to 2024 that contain the keywords "cancer AND food consumption AND diet" in the Title/Abstract section. Results: The most recent research on the connection between different foods and cancers, including cancer incidence, death, and therapy, was compiled in this minireview. Fermented foods, ultra-processed foods, organic foods, food nutrition, bioactive peptides, and dietary patterns are among the foods. These cancers include head and neck cancer, hepatocellular cancer, pancreatic cancer, ovarian cancer, lung cancer, breast cancer, gastrointestinal cancer, esophageal cancer, urinary system cancer, and obesity-related cancer. In conclusion, food has the power to either cause or prevent cancer, as well as to accelerate or slow its course. The development of dietary interventions for cancer prevention should be aided by this minireview.