Role of food micro-molecules in the prevention of cancer

Abstract

Diet is now recognized as one of the major factors contributing to the etiology of cancer. Among the several dietary components, micronutrients have attracted much attention of the scientific community worldwide. This chapter deals with the role of food micro-molecules such as dietary fibre, vitamins C, D and E, calcium, iron, folate and carotenoids on cancer. Inclusion of these micronutrients through the diet may protect an individual from the onset and prevention of cancer. Consumption of fruits and vegetables that contain vitamins, fibre and carotenoids and dairy products rich in calcium have the potential to produce folate through fermentations are recommended dietary interventions. Caution should be exercised in the consumption of iron, as excess iron content in blood may prove tumerogenic.In summary, risk of cancer may be decreased by increasing the consumption of fruits and vegetables, whole grains, dairy products, particularly fermented ones and by decreasing the intake of red meat and processed foods.