Dietary recommendations for cancer prevention advise reduced intake of fat; increased intake of fruits, vegetables, and grains; and moderate intake of alcohol and salt-cured, salt-pickled, and smoked foods. These recommendations are virtually identical to those issued by public health agencies for the prevention and treatment of coronary heart disease, diabetes, hypertension, and other chronic diseases, as well as for the health promotion of the general public. The consensus on these recommendations suggests the need for public policies to promote their implementation. These policies should be designed not only to encourage improvements in the dietary knowledge, attitudes, and behavior of individuals but also to address environmental and institutional barriers to dietary change.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of the National Cancer Institute. Monographs|
|State||Published - 1992|
ASJC Scopus subject areas
- Cancer Research