World Health Organisation's consultaion with other organisations on diet, nutrition and the prevention of chronic diseases have produced some guidelines on cancer control and risk factors:
The composition of the diet is important since fruits and vegetables might have a protective effect by decreasing the risk for some cancer types such as oral, oesophageal, gastric and colorectal
cancers.
High intake of preserved meat or red meat might be associated with increased risk of colorectal cancer.
Another aspect of diet clearly related to cancer risk is the high consumption of
alcoholic beverages, which convincingly increases the risk of the oral cavity, pharynx, larynx, oesophagus, liver and breast
Strong links also exist between a number of infections and certain types of cancer: viral hepatitis B is linked with cancer of the liver and human papilloma virus infection with cervical cancer. In some countries the parasitic infection schistosomiasis significantly increases the risk of bladder cancer.
