Balanced diet, an ally against cancer

While it first of all demonstrates how complex the links are between diet and the risks of cancer, underlining that there is no real “anti-cancer” foodstuff or nutrient in itself, the recent report published by ANSES (1) also confirms current recommendations formulated in most nutritional campaigns. We see here for instance that, “to avoid the risk of cancer, it is necessary to have a balanced, diversified diet with a calorie intake that is adapted to the amount of energy spent, combined with regular physical activity, and ensuring the recommended nutritional intake”. 

Among the nutritional factors that “have a convincing or probable effect on the risk of cancer”, and that are recognised by this specialist research as being relevant for the French population, the consumption of fruit and vegetables take prime position, as the spearhead of a balanced diet. ANSES indicates that it is “advisable to give preference to fruit and vegetables, which contribute largely to covering the needs in vitamins, minerals and fibre, and reduce the energy density of the diet”.

“The protective effect of fruit and vegetables is probably associated with their content in various micronutrients and micro-constituents, which are able to impact potentially protective mechanisms: antioxidant activities, metabolic modulation of substances that are foreign to the organism, stimulation of the immune system, antiproliferatives, modulation of the concentration of steroid hormones and the hormonal metabolism, etc.,” explains Dr. Paule Latino-Martel, head of research at INRA (French institute for food research) and coordinator of the NACRe network (national cancer alimentation research, www.inra.fr/nacre). Moreover, with their low calorie content, fruit and vegetables help to maintain a normal body weight and prevent overweight and obesity (the latter increases the risk of numerous cancers: oesophagus, endometrium, kidney, colon and rectum, pancreas, and breast cancer after menopause). “A diet that is rich in fibre (whole-grain cereal, fruit, vegetables, pulses) is also associated with a lower risk of developing colorectal cancer,” the expert adds.

More than ever, messages from the national nutritional health programme (PNNS) that encourage us to be physically active and eat fruit and vegetables (“at least 5 a day!”) must therefore be taken to heart!

(1) Nutrition et cancer : Légitimité de recommandations nutritionnelles dans le cadre de la prévention des cancers. Collective expertise report. May 2011. Agence nationale de sécurité sanitaire, alimentation, environnement, travail (Anses). Report accessible online at www.anses.fr

http://www.anses.fr/

Crédit photo : Fotolia.com/Fondation Louis Bonduelle