DIETARY modifications to prevent cancer include the reduction of dietary components that increase cancer risk as well as increased consumption of foods that contain specific agents known to have protective effects. Ecological, cohort, and case-control studies have shown that high intake of fruit and vegetables and low intake of fat and proteins are associated with reduced risk of cancer at several sites. The association is most pronounced for epithelial cancers, particularly those of the digestive and respiratory tracts.1 In this issue of the ARCHIVES, de Lorgeril et al2 present the results of their controlled dietary intervention trial exploring the effects of consuming a Mediterranean type of diet on cancer incidence.
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