A new review shows that what we eat plays a bigger role in cancer prevention and treatment than most doctors realize. Plant-based foods contain natural compounds that may help prevent cancer and support people going through cancer treatment. The research highlights that the typical Western diet contains harmful substances linked to cancer, while foods like vegetables, fruits, and whole grains contain protective compounds. The authors argue that medical schools should teach doctors more about nutrition’s role in cancer care, since this knowledge could help patients stay healthier and reduce cancer risk.
The Quick Take
- What they studied: How food choices and eating patterns affect cancer risk and how nutrition can help people being treated for cancer
- Who participated: This is a review article that examined existing research rather than conducting a new study with participants
- Key finding: Plant-based foods contain natural protective compounds that may help prevent cancer and support cancer treatment, but doctors receive little training in this area
- What it means for you: Eating more vegetables, fruits, and whole grains may help reduce your cancer risk, and nutrition support is important during cancer treatment. However, food alone cannot replace medical treatment—it works best alongside conventional cancer care.
The Research Details
This is a review article, meaning the authors examined and summarized existing scientific research rather than conducting their own experiment. They looked at studies showing connections between diet and cancer, identified harmful substances in typical Western foods, and explored how plant-based foods contain protective compounds. The review also examined how nutrition can help cancer patients manage side effects and maintain strength during treatment.
The authors focused on why medical schools should teach doctors more about nutrition’s role in cancer prevention and care. They argue that understanding food’s impact on cancer is just as important as understanding medications and surgery, especially since nutrition affects the whole person’s health.
This approach is important because it brings together all the scattered research about food and cancer into one place. By showing doctors and medical students how nutrition connects to cancer prevention and treatment, this review suggests we could improve patient outcomes and reduce healthcare costs. It also highlights a gap in medical education that may be affecting how doctors advise patients.
As a review article, this work synthesizes existing research rather than providing new experimental data. The strength of the conclusions depends on the quality of the studies reviewed. The authors are making an educational argument about why nutrition should be taught in medical schools, which is important but different from proving a specific food prevents cancer. Readers should understand that while the connections between diet and cancer are real, individual foods are not cancer cures.
What the Results Show
The review confirms that certain foods and eating patterns are linked to cancer risk. The typical Western diet—high in processed foods, unhealthy fats, and added sugars—contains substances that may increase cancer risk. In contrast, plant-based foods like vegetables, fruits, legumes, and whole grains contain natural compounds called phytochemicals that appear to have cancer-fighting properties.
These plant compounds work through multiple mechanisms in the body, including reducing inflammation, protecting cells from damage, and helping the body eliminate harmful substances. When people eat a variety of these protective foods together, the effects may be stronger than eating just one type of food—a concept called synergism.
Beyond prevention, nutrition plays an important role during cancer treatment. Proper nutrition helps patients maintain strength, prevent dangerous weight loss, manage treatment side effects like nausea, and potentially improve how well their bodies respond to therapy. The review emphasizes that specific eating patterns may work alongside medical treatments to improve outcomes.
The review highlights that how food is prepared matters too—certain cooking methods can create harmful substances linked to cancer. Additionally, the authors note that doctors rarely receive adequate training in nutrition science, which means many patients don’t get guidance on using food as part of their cancer prevention or treatment strategy. The authors suggest this educational gap may be affecting patient outcomes and healthcare costs.
This review builds on decades of research showing connections between diet and cancer. Previous studies have identified specific foods and compounds with protective effects. This review’s main contribution is arguing that despite this existing evidence, medical schools haven’t adequately integrated nutrition into their curriculum, creating a gap between what science shows and what doctors are trained to do.
As a review article rather than a new study, this work cannot prove that specific foods prevent cancer in individuals. The conclusions depend on the quality and consistency of previously published research. The review focuses on the need for better medical education rather than providing new experimental evidence. Individual responses to dietary changes vary, and genetics, environment, and other factors also influence cancer risk. Food cannot replace proven medical treatments like surgery, chemotherapy, or radiation.
The Bottom Line
Eat a variety of plant-based foods including vegetables, fruits, whole grains, and legumes as part of a balanced diet (moderate to strong evidence). If you have cancer or are at high risk, work with your doctor and a registered dietitian to develop a nutrition plan that supports your treatment (strong recommendation). Limit processed foods, added sugars, and unhealthy fats (moderate evidence). These recommendations work best alongside, not instead of, conventional medical care.
Everyone interested in cancer prevention should consider these dietary recommendations. People with a family history of cancer, cancer survivors, and people currently undergoing cancer treatment should definitely discuss nutrition with their healthcare team. These recommendations are appropriate for most adults, though specific needs vary based on individual health conditions, medications, and treatment plans.
Cancer prevention through diet is a long-term strategy—benefits typically develop over years and decades of healthy eating patterns. If you’re undergoing cancer treatment, nutrition support can help manage side effects within weeks. Don’t expect immediate results, but consistent healthy eating habits contribute to overall health and may reduce cancer risk over time.
Want to Apply This Research?
- Track daily servings of plant-based foods (vegetables, fruits, whole grains, legumes) with a goal of 5-9 servings daily. Log specific foods to identify which ones you enjoy and can sustain long-term.
- Start by adding one new plant-based food to your diet each week rather than trying to change everything at once. Use the app to set reminders to include vegetables or fruits at each meal, and track which changes feel easiest to maintain.
- Monitor weekly plant-based food variety and servings over 8-12 weeks to establish new eating patterns. Track energy levels, digestion, and how you feel to identify which foods work best for your body. If managing cancer treatment, work with your healthcare team to monitor nutrition status and adjust as needed.
This review summarizes research on nutrition’s role in cancer prevention and treatment, but it is not a substitute for professional medical advice. Food cannot replace proven cancer treatments. If you have cancer, are at high risk for cancer, or are considering major dietary changes, consult with your doctor and a registered dietitian before making changes. Individual nutrition needs vary based on personal health status, medications, and medical history. Always discuss any dietary supplements or major diet changes with your healthcare team, especially if you are undergoing cancer treatment.