This Diet Toolkit is meant to support the information and guidance you receive in the Diet Module of the Anticancer Lifestyle Program. The resources on this page will give you tools you can use to make informed (and delicious!) food choices.
A review of modifiable risk factors for cancer, published in CA: A Cancer Journal for Clinicians, reported that alcohol consumption is a major contributor to cancer among women.
A study by Eliassen et al, published in The American Journal of Clinical Nutrition, found that high concentrations of dietary carotenoids were associated with 18 28% statistically significantly lower risks of breast cancer.
A meta-analysis by Liu et al, published in the journal The Breast, indicated that high intake of cruciferous vegetable was significantly associated with reduced breast cancer risk.
The World Cancer Research Fund released recommended lifestyle recommendations that have been shown to reduce cancer risk.
A study by Pierce et al, published in the Journal of Clinical Oncology, found that women with breast cancer (regardless of hormone status) who consumed 5 or more daily servings of fruits and vegetables, and who exercised the equivalent of walking 30 minutes a day, 6 days a week, had a 50% reduction in risk of mortality.
A study by Thomson et al, published in the journal Breast Cancer Research and Treatment, found, in their secondary analysis of over 3,000 breast cancer survivors, that higher intake of cruciferous vegetables (broccoli, kale, cauliflower, and so forth) may be associated with a reduction in the risk of breast cancer recurrence or new events, particularly for those using tamoxifen.
Many cancer patients, like myself, complete their treatment and then wonder what they can do to help themselves continue to fight cancer. The Anticancer Lifestyle Program has been designed for those patients willing to learn about and make those lifestyle changes that have the potential to make a difference.
“I now eat far more veggies, and look at packaging, cutting processed foods, and working on cutting out sugar.”
“I don’t look at meat as the main part of my meal. I eat less meat and more fruits and vegetables. I seek out plant-based recipes. Lastly, I try and will continue to try to eat foods I have not eaten before, e.g. eggplant and kale. (Still not fond of kale, but at least I tried it.)”