Publication details

Výživová doporučení pro prevenci rakoviny

Title in English Dietary recommendations for cancer prevention

FIALA Jindřich

Year of publication 2021
Type Article in Periodical
Magazine / Source Výživa a potraviny
MU Faculty or unit

Faculty of Medicine

Keywords cancer; nutrition; prevention; nutritional recommendation
Description The aim of the article is to summarize the current knowledge about the influence of nutrition on cancer risk and the resulting nutritional recommendations for its prevention. At the same time, fundamental attention is paid to the requirement for the quality of evidence, and thus for the substantiation and legitimacy of the recommendation. On the one hand, there are factors that increase the risk, in particular the high consumption of red meat, and especially processed meat, alcoholic beverages, salted foods, and excess body fat. On the other hand, there are risk-reducing factors, namely whole grains, vegetables and fruits, dairy products, or coffee. The recommendations are directly based on the above proven findings. The diet should be varied and balanced, with a predominance of plant resources and, conversely, a limitation of red and especially processed meat, with a limitation of alcohol. Weight should be kept in a healthy range, and dietary supplements are not recommended.

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