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Cancer is the major cause of death worldwide, poses a substantial cost on society in both developed and developing countries. Because of lifestyle choices such as poor nutritional consumption and the rising incidence of overweight, obesity and physical inactivity, the World Health Organization (WHO) predicts that global cancer rates will continue to rise. Improving one's lifestyle, such as diet and nutrition, as well as physical activity, may be an effective way to lower cancer risk. This Commentary attempt to synthesize current knowledge of nutritional variables, food and cancer as well as identify areas that require additional research and investigation. People are living longer in today's environment and the average life expectancy has increased globally. Poor dietary habits and metabolic variables, on the other hand, run counter to this trend and are among the leading causes of death worldwide. Oral diseases, such as cancer, are the major cause of death and early death in the United States.

Cancer is responsible for a large proportion 13% among all deaths around the world. As more study is done, it is becoming evident that nutrition plays a significant role in cancer. According to the American Institute for Cancer Research and the World Cancer Research Fund, sufficient nutrition, physical activity and maintaining a healthy body weight can prevent 30% to 40% of all malignancies. For certain forms of cancer, it is likely to be higher. This commentary will look at both protective dietary factors that have been demonstrated to help lower cancer risk and dietary factors that have been shown to raise cancer risk. Finally, various analyses on the complete diet will be presented, which will provide a more comprehensive picture of how these individual factors work together to lessen cancer risk.

According to the International Agency for Research on Cancer (IARC), obesity is now linked to 16 different forms of cancer, making it the second largest cause of cancer beyond smoking. Furthermore, physical activity is thought to decrease the chance of colon cancer by 30%. While increased physical activity alone will not result in significant weight loss, it is an important component of weight maintenance and energy balance. The Women's Health Initiative (WHI) Dietary Modification (WHI-DM) experiment, a randomized controlled trial of 48835 postmenopausal women aged 50-79 years in the United States, analysed the influence of dietary modification on cancer risk.

Women in the intervention group lost an aggregate of 2.2 kg in the first year and maintained their weight loss for the next 7.5 years. Years of follow-up then the control group focuses on improving current knowledge of nutritional variables, food, and cancer, as well as address the root causes that need more research and investigation. It summarizes the associated mechanisms proposed to explain the dietary impacts and describes the modifying role of energy balance and specific dietary components in neoplasia. Omega-3 fatty acids, vitamin D, vitamin K, vitamin B12, folic acid, selenium and antioxidants such as carotenoids all seem to be protective components in the prevention and treatment of cancer.

Women in the intervention group lost an aggregate of 2.2 kg in the first year and maintained their weight loss for the next 7.5 years. Years of follow-up then the control group focuses on improving current knowledge of nutritional variables, food, and cancer, as well as address the root causes that need more research and investigation. It summarizes the associated mechanisms proposed to explain the dietary impacts and describes the modifying role of energy balance and specific dietary components in neoplasia. Omega-3 fatty acids, vitamin D, vitamin K, vitamin B12, folic acid, selenium and antioxidants such as carotenoids all seem to be protective components in the prevention and treatment of cancer.