Top 10 Foods to Reduce Cancer Risk (And What Foods To Avoid)

Photo of Daisy Whitbread Written by Daisy Whitbread
BSc (Hons) MSc DipION
Photo of Dr. Patricia Shelton Medically Reviewed by
Dr. Patricia Shelton
Evidence Based. References sourced from PubMed.
Top 10 Foods to Reduce Cancer Risk (And What Foods To Avoid)

The World Health Organisation (WHO) estimates that approximately a third of deaths from cancer are related to lifestyle factors including smoking, alcohol, being overweight, low fruit and vegetable intake, and lack of physical activity (1).

In addition to avoiding smoking, over-consumption of alcohol, and a sedentary lifestyle, following a healthy diet is important for cancer prevention.

In the first instance, a healthy diet is important for maintaining a healthy weight. Being overweight increases the risk of 13 specific types of cancer and overall cancer risk (2,3).

Secondly, a healthy diet can provide some protection against cancer via the health-promoting effects of certain foods and nutrients. An unhealthy diet, on the other hand, contains elements that increase the chances of developing cancer.

When it comes to cancer prevention, there are no guarantees, but experts agree that the overall dietary pattern is fundamental and more important than individual foods. A healthy diet is one based predominantly on plant foods, with plenty of fruits, vegetables, whole grains, pulses, nuts, and seeds. Fish and moderate amounts of dairy products and poultry may also be included. Processed foods, processed meat in particular, red meat, added sugars, unhealthy fats (trans and saturated), and alcohol should be minimized (4).

Adequate fiber consumption, in particular, is associated with reduced cancer risk (5). As fiber comes from plants, a diet based principally on whole plant foods will naturally meet the requirements for fiber.

In addition, there are some specific foods and food groups that provide nutrients or plant substances, known as phytochemicals, that have been shown to have protective effects. It must be noted that these possible benefits are only present when these foods are included in the context of a healthy diet, as described. There are also certain foods linked with an increased risk of cancer, which should be avoided or minimized.

The following article summarises both beneficial and harmful foods and overall dietary and lifestyle advice for cancer prevention.

Disclaimer: None of the advice in this article is intended to be a substitute for medical treatment or advice. Nor can it cure, treat, or prevent cancer. Please always consult a Health Professional before making any changes to your diet, especially if you are undergoing treatment for cancer or any other medical condition.

List of Foods to Reduce Cancer Risk

1 Fruits and Vegetables
Blackberries
A diet high in fruits and vegetables is linked with a reduced risk of cancer and all-cause mortality (6). This is the reason that public health recommendations advise us to eat at least 5-7 servings of fruit and vegetables per day. To get the most benefits variety is key, both over the day and over the week. Each different colored fruit and vegetable provides different nutrients and phytochemicals (beneficial plant substances), hence the phrase "eat the rainbow". Fruits and vegetables have anti-inflammatory and antioxidant effects in the body, which are both protective along with containing fiber, vitamins, minerals, and a cocktail of phytochemicals.
2 Whole Grains
Brown Rice
Whole grains such as brown rice, oats, and whole-wheat bread are linked with a reduced risk of total cancer and especially cancers of the digestive tract (including colon, colorectal, oesophageal, and pancreatic cancers) (7,8,9,10). These foods are high in fiber and many other potentially protective nutrients including vitamins, minerals, and phytochemicals. Regular consumption of refined grains on the other hand, such as white bread, white rice, and refined flour products increases cancer risk (7), so swapping these out of your diet for whole grains is doubly beneficial.
3 Cruciferous Vegetables (Broccoli)
Broccoli Stalk
Cruciferous vegetables, also known as brassica vegetables, include broccoli, cabbage, kale, Brussels sprouts, collards, and cauliflower. They contain beneficial plant chemicals or phytonutrients called glucosinolates, which are believed to influence several processes involved in the development of cancer and ultimately reduce the overall risk of cancer (11,12,13). In particular, a substance called sulforaphane has been shown to have anti-cancer properties, protecting cells from DNA damage and inhibiting tumor growth (14,15,16).
4 Fermented Foods
Kimchi in a bowl
Fermented foods such as sauerkraut, kimchi, kombucha and miso contain beneficial, live bacteria or probiotics to help keep the gut healthy. The microbiome (gut bacteria) is believed to be involved in the development and progression of cancer via interactions with the immune system (17,18,19). There are specific strains of bacteria with protective effects, such as inhibiting tumor growth or boosting the immune cells that defend against cancer. There is also evidence that probiotics can be supportive for cancer treatments such as chemotherapy, enhancing effectiveness and reducing side-effects (20,21).
5 Nuts
Nuts and Seeds in a Bowl
Nuts, especially Brazil nuts, are a source of the mineral selenium, which has been linked with reducing the risk of certain cancers. A component of selenium called selenomethionine is believed to switch on a gene called p53 that may help prevent tumors from developing (22). It should be noted however that selenium supplements have not shown benefits and may even be harmful in some cases, so it is always advisable to obtain selenium from a range of healthy food sources such as nuts, seeds, fish, mushrooms, and whole grains (23,24).
6 Onions
A whole onion
Onions, garlic, shallots, leeks, spring onions (scallions), and chives are collectively known as allium vegetables and may have potentially protective effects against stomach cancer. Research suggests that the more of these vegetables people eat, the lower their risk of stomach cancer might be (25,26,27,28). For example, one analysis of 21 studies found that for every 20g per day eaten, there was a 9% reduced risk (25). These effects are thought to be due to their high content of flavanols and organosulphur compounds, which have anti-cancer properties (28).
7 Turmeric
Slices of turmeric and turmeric powder
One of the key active ingredients in turmeric, called curcumin, has been shown to have possible anti-cancer properties. It is believed to work by targeting various cell signaling pathways involved in cancer development and progression (29). Curcumin also has well-known anti-inflammatory properties (30), which may help reduce tumor growth as well as support the effectiveness of cancer treatments such as radiotherapy and chemotherapy while minimizing their side effects (31).
8 Beans and Lentils
Kidney Beans
Pulses such as beans and lentils are another top source of dietary fiber and also provide folate or vitamin B9. Folate is needed in the body for normal, healthy cell replication and growth. Low folate status is associated with an increased risk of cancer in some research (32). However, folate supplements may actually increase prostate cancer risk slightly, so it is generally better to obtain your folate from food sources. Other healthy sources of folate include spinach, asparagus, avocado, broccoli, oranges, mango, and whole wheat bread.
9 Soy
A block of tofu
Consumption of soy foods in traditional Asian diets has been linked with a decreased risk of overall cancer and in particular, hormone-dependent cancers such as breast and prostate cancers (32,33,34,35,36,37,38). The evidence has been mixed and confusing about soya and cancer, but in 2022 a review of 81 studies found that each 25g eaten per day, could reduce cancer risk by 4%. The protective effects are believed to be due to natural substances found in soybeans called isoflavones (32). Traditional soy foods such as edamame, tofu, tempeh, and miso should be chosen over more highly processed soy foods.
10 Tomatoes
Tomatoes
Tomatoes contain a substance called lycopene which has been shown to inhibit tumor growth in test tubes (39). Higher intakes of tomatoes and higher blood levels of lycopene have also been linked with a lower risk of various cancers in some but not all studies (40). In the positive studies, evidence of a benefit was strongest for cancers of the prostate, lungs, and stomach. One clinical trial gave men with high-grade prostate intraepithelial neoplasia (HGPIN) (a precursor to prostate cancer), 4mg lycopene twice a day for a year and found it reduced the chances of prostate cancer developing (41).

Foods to Avoid to Help Prevent Cancer

  • Processed and red meats increase the risk of developing bowel cancer and possibly stomach and pancreatic cancers (42,43). The risk is especially high for processed meats which should be avoided or eaten only very occasionally (salami, ham, bacon, sausages, chicken nuggets, luncheon meats etc.). Red meat includes lamb, mutton, beef, and pork and should be eaten no more than 1-2 times per week, but can also be limited further or avoided.
  • Alcohol is related to 7 different types of cancer including cancers of the mouth, throat, voice box, liver, colon, and breast. It is estimated that 4% of total worldwide cancer cases are caused by alcohol (44,45). Abstinence or very moderate drinking is advisable, especially for people with a family history of any of the above cancers.
  • Ultra-Processed Foods (UPF) - a 10% increase in the proportion of UPF eaten in the diet is linked with an increase in cancer risk of 10% or more (46). These foods are also linked with obesity and most other major health issues, so should be kept to a minimum or avoided.
  • High sugar and fat foods promote inflammation in the body, which is involved in cancer development and progression.

Tips to Reduce Cancer Risk

  • Maintain a healthy weight - being overweight is the second highest cause of cancer in the UK. Maintaining a healthy weight reduces the risk of 13 different types of cancer (47).
  • Vegetarian and vegan diets may be protective against cancer. Being vegetarian reduces risk by approximately 8% and being vegan by 15% according to one study (48,49,50). This is especially true if processed foods are avoided.
  • Physical activity protects against cancers of the colon, breast, and endometrium and helps prevent weight gain (51,52).
  • Dairy Products - there is evidence that regular consumption of dairy can reduce the risk of bowel cancer (53,54). Fermented dairy has been associated with a reduced risk of cancer (55). Yogurt consumption is linked with a reduced risk of bladder and colorectal cancers (55). There is also however some evidence that consumption of dairy and a high-calcium diet is linked with an increased risk of prostate cancer (56). As the evidence is inconclusive, it is advisable (for non-vegans) to consume high-quality dairy, in small to moderate quantities with a focus on organic, grass-fed fermented dairy, such as yogurt, kefir, and artisan cheeses.

Data Sources and References

  1. World Health Organization on Cancer
  2. Argyrakopoulou G, Dalamaga M, Spyrou N, Kokkinos A. Obesity and cancer risk: Emerging biological mechanisms and perspectives Curr Obes Rep. 2021 Jun;10(2):100-115. doi: 10.1007/s13679-021-00426-0. Epub 2021 Feb 1. 33523397
  3. Nimptsch K, Pischon T. Obesity as a major risk factor for cancer Recent Results Cancer Res. 2016;208:199-217. doi: 10.1007/978-3-319-42542-9_11. 27909909
  4. Gonzales JF, Barnard ND, Jenkins DJ, Lanou AJ, Davis B, Saxe G, Levin S. Nutrition and cancer: prevention and survival J Am Coll Nutr. 2014;33(3):239-46. doi: 10.1080/07315724.2013.866527. Epub 2014 May 28. 24870117
  5. Hajishafiee M, Saneei P, Benisi-Kohansal S, Esmaillzadeh A. Dietary fibre intake and mortality from cardiovascular disease and all cancers: A meta-analysis of prospective cohort studies Br J Nutr. 2016 Jul;116(2):343-52. doi: 10.1017/S0007114516001938. Epub 2016 May 19. 27193606
  6. Miller V, Mente A, Dehghan M, Rangarajan S, Zhang X, Swaminathan S, Dagenais G, Gupta R, Mohan V, Lear S, Bangdiwala SI, Schutte AE, Wentzel-Viljoen E, Avezum A, Altuntas Y, Yusoff K, Ismail N, Peer N, Chifamba J, Diaz R, Rahman O, Mohammadifard N, Lana F, Zatonska K, Wielgosz A, Yusufali A, Iqbal R, Lopez-Jaramillo P, Khatib R, Rosengren A, Kutty VR, Li W, Liu J, Liu X, Yin L, Teo K, Anand S, Yusuf S; Prospective Urban Rural Epidemiology (PURE) study investigators. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies Lancet. 2017 Nov 4;390(10107):2037-2049. doi: 10.1016/S0140-6736(17)32253-5. Epub 2017 Aug 29. 28864331
  7. Gaesser GA. Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies Adv Nutr. 2019 May 1;10(3):361-371. doi: 10.1093/advances/nmy104. 30947337
  8. Tjønneland A, Olsen A. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies BMJ. 2011 Nov 10;343:d6938. doi: 10.1136/bmj.d6938. 22074854
  9. Wirth A. Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies MMW Fortschr Med. 2017 May;159(8):40. doi: 10.1007/s15006-017-9571-z. 28466323
  10. Bo Y, Sun J, Wang M, Ding J, Lu Q, Yuan L. Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis Sci Rep. 2016 Apr 26;6:24836. doi: 10.1038/srep24836. 27112267
  11. Johnson IT. The beneficial effects of Brassica vegetables on human health Proc Nutr Soc. 2007 May;66(2):207-15. doi: 10.1017/S0029665107005459. 17466103
  12. Verhoeven DT, Goldbohm RA, van Poppel G, Verhagen H, van den Brandt PA. Brassica vegetables and cancer prevention. Epidemiology and mechanisms Cancer Epidemiol Biomarkers Prev. 1996 Sep;5(9):733-48. 8877066
  13. van Poppel G, Verhoeven DT, Verhagen H, Goldbohm RA. Epidemiological studies on brassica vegetables and cancer risk Adv Exp Med Biol. 1999;472:159-68. doi: 10.1007/978-1-4757-3230-6_14. 10736624
  14. Bauman JE, Zang Y, Sen M, Li C, Wang L, Egner PA, Fahey JW, Normolle DP, Grandis JR, Kensler TW, Johnson DE. Nrf2 targeting by sulforaphane: A potential therapy for cancer treatment Cancer Prev Res (Phila). 2016 Jul;9(7):547-57. doi: 10.1158/1940-6207.CAPR-15-0290. Epub 2016 Jun 23. 27339168
  15. Vanduchova A, Anzenbacher P, Anzenbacherova E. Broccoli or Sulforaphane: Is It the Source or Dose That Matters? J Med Food. 2019 Feb;22(2):121-126. doi: 10.1089/jmf.2018.0024. Epub 2018 Oct 27. 30372361
  16. Yuanfeng W, Chengzhi L, Ligen Z, Juan S, Xinjie S, Yao Z, Jianwei M. Isothiocyanate from Broccoli, Sulforaphane, and Its Properties Food Chem. 2021 May 30;345:128771. doi: 10.1016/j.foodchem.2020.128771. Epub 2020 Dec 3. 33601652
  17. Geier MS, Butler RN, Howarth GS. Probiotics, prebiotics and colorectal cancer prevention Cancer Biol Ther. 2006 Oct;5(10):1265-9. doi: 10.4161/cbt.5.10.3296. Epub 2006 Oct 19. 16969130
  18. Uccello M, Malaguarnera G, Basile F, D'agata V, Malaguarnera M, Bertino G, Vacante M, Drago F, Biondi A. Importance of probiotics in the prevention and treatment of colorectal cancer BMC Surg. 2012;12 Suppl 1(Suppl 1):S35. doi: 10.1186/1471-2482-12-S1-S35. Epub 2012 Nov 15. 23173670
  19. Yu AQ, Li L. Probiotics for cancer alternative prevention and treatment Nutr Cancer. 2016 May-Jun;68(4):535-44. doi: 10.1080/01635581.2016.1158300. Epub 2016 May 4. 27144297
  20. Gao G, Ma T, Zhang T, Jin H, Li Y, Kwok LY, Zhang H, Sun Z. Effect of probiotics and gut microbiota on anti-cancer drugs: Mechanistic perspectives Front Immunol. 2021 Dec 14;12:772532. doi: 10.3389/fimmu.2021.772532. eCollection 2021. 34970262
  21. Dos Reis SA, da Conceição LL, Siqueira NP, Rosa DD, da Silva LL, Peluzio MD. Potential Mechanisms of Probiotics Action in the Prevention and Treatment of Colorectal Cancer Nutr Res. 2017 Jan;37:1-19. doi: 10.1016/j.nutres.2016.11.009. Epub 2016 Nov 23. 28215310
  22. Brash DE, Havre PA. Selenomethionine regulation of p53 by a ref1-dependent redox mechanism Proc Natl Acad Sci U S A. 2002 Oct 29;99(22):13969-71. doi: 10.1073/pnas.232574399. Epub 2002 Oct 21. 12391310
  23. Kong Z, Xia Z. Selenium and human health Lancet. 2012 Aug 4;380(9840):471; author reply 471-2. doi: 10.1016/S0140-6736(12)61287-2. 22863048
  24. Vinceti M, Filippini T, Wise LA. The Epidemiology of Selenium and Human Cancer Curr Environ Health Rep. 2018 Dec;5(4):464-485. doi: 10.1007/s40572-018-0213-0. 30280317
  25. Turati F, Pelucchi C, Guercio V, La Vecchia C, Galeone C. Consumption of large amounts of Allium vegetables reduces risk for gastric cancer in a meta-analysis Mol Nutr Food Res. 2015 Jan;59(1):171-9. doi: 10.1002/mnfr.201400496. Epub 2014 Oct 8. 25215621
  26. Zhang J, Yang J. Allium vegetable intake and gastric cancer: a case-control study and meta-analysis Iran J Public Health. 2022 Apr;51(4):746-757. doi: 10.18502/ijph.v51i4.9235. 35936519
  27. Turati F, Pelucchi C, Guercio V, La Vecchia C, Galeone C. Allium vegetables and stomach cancer risk in China Mol Nutr Food Res. 2015 Jan;59(1):171-9. doi: 10.1002/mnfr.201400496. Epub 2014 Oct 8. 25215621
  28. Bianchini F, Vainio H. Garlic and onions: their cancer prevention properties Environ Health Perspect. 2001 Sep;109(9):893-902. doi: 10.1289/ehp.01109893. 11673117
  29. Shakeri A, Ward N, Panahi Y, Sahebkar A. Curcumin and Cancer Curr Vasc Pharmacol. 2019;17(3):262-269. doi: 10.2174/1570161116666180209113014. 29424316
  30. Basnet P, Skalko-Basnet N. Curcumin targets in inflammation and cancer Molecules. 2011 Jun 3;16(6):4567-98. doi: 10.3390/molecules16064567. 21642934
  31. Deguchi A. Curcumin as an anti-inflammatory agent: Implications to radiotherapy and chemotherapy Endocr Metab Immune Disord Drug Targets. 2015;15(2):88-96. doi: 10.2174/1871530315666150316120458. 25772169
  32. Nachvak SM, Moradi S, Anjom-Shoae J, Rahmani J, Nasiri M, Maleki V, Sadeghi O. Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality J Acad Nutr Diet. 2019 Sep;119(9):1483-1500.e17. doi: 10.1016/j.jand.2019.04.011. Epub 2019 Jul 2. 31278047
  33. Arias LD, Parra BE, Muñoz AM, Cárdenas DL, Duque TG, Manjarrés LM. Folate and Its Impact on Cancer Risk Birth Defects Res. 2017 May 1;109(8):564-573. doi: 10.1002/bdr2.1004. Epub 2017 Mar 15. 28398657
  34. Valachovicova T, Slivova V, Bergman H, Shuherk J, Sliva D. Soy and breast cancer: focus on angiogenesis Int J Oncol. 2004 Nov;25(5):1389-95. 15492830
  35. Messina M, McCaskill-Stevens W, Lampe JW. Soy and its isoflavones: the truth behind the science in breast cancer J Natl Cancer Inst. 2006 Sep 20;98(18):1275-84. doi: 10.1093/jnci/djj356. 16985246
  36. Lee SA, Shu XO, Li H, Yang G, Cai H, Wen W, Ji BT, Gao J, Gao YT, Zheng W. Soy intake and breast cancer risk: a prospective study of 300,000 Chinese women and a dose-response meta-analysis Am J Clin Nutr. 2009 Jun;89(6):1920-6. doi: 10.3945/ajcn.2008.27361. Epub 2009 Apr 29. 19403632
  37. Lee MM, Gomez SL, Chang JS, Wey M, Wang RT, Hsing AW. Soy Consumption and the Risk of Prostate Cancer: An Updated Systematic Review and Meta-Analysis Cancer Epidemiol Biomarkers Prev. 2003 Jul;12(7):665-8. 12869409
  38. Zhao TT, Jin F, Li JG, Xu YY, Dong HT, Liu Q, Xing P, Zhu GL, Xu H, Miao ZF. Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies Clin Nutr. 2019 Feb;38(1):136-145. doi: 10.1016/j.clnu.2017.12.006. Epub 2017 Dec 15. 29277346
  39. Karas M, Amir H, Fishman D, Danilenko M, Segal S, Nahum A, Koifmann A, Giat Y, Levy J, Sharoni Y. Lycopene is a more potent inhibitor of human cancer cell proliferation than either alpha-carotene or beta-carotene Nutr Cancer. 2000;36(1):101-11. doi: 10.1207/S15327914NC3601_14. 10798222
  40. Zackheim HS. Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature J Natl Cancer Inst. 1999 Aug 4;91(15):1331. doi: 10.1093/jnci/91.15.1331. 10433624
  41. Cui K, Li X, Du Y, Tang X, Arai S, Geng Y, Xi Y, Xu H, Zhou Y, Ma W, Zhang T. Lycopene as a chemopreventive agent in the treatment of high-grade prostate intraepithelial neoplasia Oncotarget. 2017 May 30;8(22):36674-36684. doi: 10.18632/oncotarget.16230. 28415774
  42. Chan DS, Lau R, Aune D, Vieira R, Greenwood DC, Kampman E, Norat T. Meat, dairy, and cancer PLoS One. 2011;6(6):e20456. doi: 10.1371/journal.pone.0020456. Epub 2011 Jun 6. 21674008
  43. Alexander DD, Morimoto LM, Mink PJ, Cushing CA. Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies Nutr Res Rev. 2010 Dec;23(2):349-65. doi: 10.1017/S0954422410000235. 21110906
  44. Varela-Rey M, Woodhoo A, Martinez-Chantar ML, Mato JM, Lu SC. Alcohol and Cancer: Epidemiology and Biological Mechanisms Alcohol Res. 2013;35(1):25-35. 24313162
  45. Rumgay H, Murphy N, Ferrari P, Soerjomataram I. Alcohol, DNA methylation, and cancer Nutrients. 2021 Sep 11;13(9):3173. doi: 10.3390/nu13093173. 34579050
  46. Monge A, Lajous M. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort BMJ. 2018 Feb 14;360:k599. doi: 10.1136/bmj.k599. 29444772
  47. Cancer Research UK: Does obesity cause cancer?
  48. Desmond MA, Sobiecki JG, Jaworski M, Płudowski P, Antoniewicz J, Shirley MK, Eaton S, Książyk J, Cortina-Borja M, De Stavola B, Fewtrell M, Wells JCK. Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies Am J Clin Nutr. 2021 Jun 1;113(6):1565-1577. doi: 10.1093/ajcn/nqaa445. 33740036
  49. Craig WJ. Health benefits and risk associated with adopting a vegetarian diet Nutr Clin Pract. 2010 Dec;25(6):613-20. doi: 10.1177/0884533610385707. 21139125
  50. Tonstad S, Stewart K, Oda K, Batech M, Herring RP, Fraser GE. Vegetarian diets and the incidence of cancer in a low-risk population Nutr Metab Cardiovasc Dis. 2013 Apr;23(4):292-9. doi: 10.1016/j.numecd.2011.07.004. Epub 2011 Oct 7. 21983060
  51. Sutcliffe P, Connock M, Gurung T, Freeman K, Johnson S, Kandala NB, Grove A, Gurung B, Morrow S, Clarke A. Physical Activity in Cancer Prevention and Survival: A Systematic Review Health Technol Assess. 2013 Sep;17(43):1-253. doi: 10.3310/hta17430. 24074752
  52. Monninkhof EM, Peeters PH, Schuit AJ. Cancer, physical activity, and exercise BMC Public Health. 2007 Sep 4;7:232. doi: 10.1186/1471-2458-7-232. 17767724
  53. [No authors listed] Association Between Dairy Product Consumption and Colorectal Cancer Risk in Adults: A Systematic Review and Meta-Analysis of Epidemiologic Studies Adv Nutr. 2020 Jul 1;11(4):1055-1057. doi: 10.1093/advances/nmaa071. 32666108
  54. Vieira AR, Abar L, Chan DSM, Vingeliene S, Polemiti E, Stevens C, Greenwood D, Norat T. Dairy products and colorectal cancer risk: a systematic review and meta-analysis of cohort studies Ann Oncol. 2017 Aug 1;28(8):1788-1802. doi: 10.1093/annonc/mdx171. 28407090
  55. Zhang K, Chen X, Zhang L, Deng Z. Fermented dairy foods intake and risk of cancer Crit Rev Food Sci Nutr. 2020;60(7):1189-1194. doi: 10.1080/10408398.2018.1564019. Epub 2019 Jan 17. 30652490
  56. Chan DS, Lau R, Aune D, Vieira R, Greenwood DC, Kampman E, Norat T. Meat, dairy, and cancer PLoS One. 2011;6(6):e20456. doi: 10.1371/journal.pone.0020456. Epub 2011 Jun 6. 21674008
MyFoodData provides free nutrition data tools and articles to help you organize and understand the foods you eat.

Try the recipe nutrition calculator, or daily meal planner.

Create a free account to log and track foods.