Review Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence

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Abstract Purpose Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and salted foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active.

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Keywords Cancer Diet Beta-carotene supplements Obesity Alcohol Physical activity Breastfeeding Prevention

Paule Latino-Martel Ph.D., is research director at Inra, in the Nutritional epidemiology research team (EREN, U1153 Inserm/U1125 Inra/Cnam/Sorbonne Paris Cité, Paris 5, 7 and 13 Universities) in Bobigny. She is the coordinator of the French network on Nutrition And Cancer Research (NACRe network).

Vanessa Cottet Ph.D., is a nutritional epidemiologist and currently holds a research position at University Hospital of Dijon, Inserm U866, Digestive Cancer Registry of Burgundy, University of Burgundy.

Nathalie Druesne-Pecollo Ph.D.: after a Ph.D. and expertise in the domain of nutrition and cancer, Dr. Druesne-Pecollo is currently operations coordinator of the Nutritional epidemiology research team (EREN, U1153 Inserm/U1125 Inra/Cnam/Sorbonne Paris Cité, Paris 5, 7 and 13 Universities) in Bobigny.

Fabrice H.F. Pierre Ph.D., completed his academic training in Universities of Nantes and Dijon. He is currently a research director at Inra and leader of the team “Prevention and promotion of carcinogenesis by food” of ToxAlim laboratory of Inra in Toulouse.

Marina Touillaud Ph.D.: Dr. Touillaud is a nutritional epidemiologist and currently holds a research position at the Léon Bérard cancer center in Lyon.

Mathilde Touvier Ph.D., is researcher at Inserm, coordinator of the nutrition-cancer axis of the Nutritional epidemiology research team (EREN, U1153 Inserm/U1125 Inra/Cnam/Sorbonne Paris Cité, Paris 5, 7 and 13 Universities) in Bobigny.

Marie-Paule Vasson PharmD, Ph.D., Professor: she is practitioner at the anti-cancer Jean-Perrin Centre and director of ECREIN Team, UMR 1019 Inra—Auvergne University. She is in charge of the Bachelor’s degree in Health,Technology and Science (STS), speciality nutrition. She is a co-coordinator of axis Environment, nutrition & cancer, Cancéropole Lyon Auvergne Rhone-Alpes (CLARA), and member of Executive board, Human Nutrition research centre of Auvergne (CRNH-A).

Mélanie Deschasaux M.Sc, is currently a Ph.D. student within the Nutritional epidemiology research team (EREN, U1153 Inserm/U1125 Inra/Cnam/Sorbonne Paris Cité, Paris 5, 7 and 13 Universities) in Bobigny.

Julie Le Merdy M.Sc, is currently project manager "nutrition and cancer" for the NACRe network.

Emilie Barrandon M.Sc, was scientific documentalist and webmaster for the NACRe network in 2014–2015.

Raphaëlle Ancellin M.Sc. is nutritional project manager at the French National Institute of Cancer in the Prevention department.

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