Cancer survivors can get real benefit from leafy greens and whole grains, according to a new study in the journal Cancer. It’s the same advice I’ve been recommending for years in my book The Cancer Survivor’s Guide: Eat a plant-based diet and avoid meat and dairy products to reduce your risk of cancer and cancer recurrence.
Fang Fang Zhang, M.D., Ph.D., the new study’s lead author, says that “dietary changes that include more fiber, fruit, and vegetables in the diet and less fat, sodium, and added sugar would be important for cancer survivors.”
Dr. Zhang’s advice reflects recommendations my colleagues and I recently made in the Journal of the American College of Nutrition. We published six precautionary principles to reduce the risk of occurrence:
- Avoid dairy products to reduce risk of prostate cancer.
- Limit or avoid alcohol to reduce the risk of cancers of the mouth, pharynx, larynx, esophagus, colon, rectum, and breast.
- Avoid red and processed meat to reduce the risk of cancers of the colon and rectum.
- Avoid grilled, fried, and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney, and pancreas.
- Women should consume soy products in adolescence to reduce risk of breast cancer. Breast cancer survivors should consume soy products to reduce risk of cancer recurrence and overall mortality.
- Eat a diet rich in fruits and vegetables to reduce risk of several forms of cancer.
To read the recommendations in detail and for more resources on fighting cancer with a plant-based diet, visit PCRM.org/Cancer.