Cancer and Food-Related Risks: A Review

Abstract

This review presents the most current scientific evidence related with the interaction between diet and cancer risk. For the purpose of ensuring the food's microbiological and chemical safety, as well as improving its palatability, numerous food processing techniques have been utilized. Innovations and advancements in food processing are being driven by the growing demand for food that are not only nutritious but also convenient and healthy. When new processes and compounds are discovered as a result of improvements in analytical capabilities, it is necessary to conduct a thorough analysis of the potential effects on human health. In this review, the most recent scientific findings concerning the influence of the foods we eat and the risk of developing cancer are presented. Therefore, there is a pressing need for ongoing research as well as the development of comprehensive strategies to address these preventable causes of cancer and to encourage healthier lifestyle choices. This review presents an analysis of the most recent scientific data concerning the correlation between dietary habits and the likelihood of developing cancer. In addition to an increase in the consumption of refined sugars and foods that are high in carbohydrates, these patterns also demonstrates a decrease in the consumption of macronutrients and micronutrients. In addition to this, this review investigates the impact of certain dietary regimens, such as the Mediterranean diets, as well as the intake of meat and dairy items, on the likelihood of developing cancer. Epidemiological studies, molecular mechanisms, and emerging perspectives in the field of personalized nutrition were also been reviewed. It is the objective of this review to present a comprehensive analysis of relevant studies, offering the latest scientific insights regarding the correlation between diet and the likelihood of cancer development.