World Cancer Day was first organized in 2005 by the Union for International Cancer Control (UICC). In this context, various campaigns are carried out at the global level every year on 4 February in collaboration with UICC and its partner organizations. World Cancer Day aims to strengthen awareness and education on cancer, while also mobilizing governments and individuals worldwide to take action against the disease, with the ultimate goal of preventing millions of avoidable deaths each year.
Cancer is one of the leading causes of death worldwide and in our country, with a substantial proportion of cases arising from lifestyle- and nutrition-related risk factors. Tobacco use, excess body weight, inadequate fruit and vegetable consumption, physical inactivity, and alcohol use are among the major risk factors; the largely preventable nature of the disease further underscores the importance of preventive public health approaches based on healthy nutrition and lifestyle habits.
Which Dietary Factors Contribute to Cancer Development?
Exceeding the recommended levels of dietary fat intake may lead to an increase in body fat percentage and disruption of hormonal balance, thereby increasing the risk of hormone-sensitive cancers.
Excessive consumption of animal protein sources—particularly processed meats and foods high in saturated fat—is also among the factors associated with an increased risk of cancer.
High intake of carbohydrates rich in refined sugars and with a high glycemic index and glycemic load may facilitate cancer development by disrupting insulin regulation, increasing the risk of obesity, and stimulating cell proliferation.
Carcinogenic compounds may form during high-temperature cooking methods such as deep-frying, barbecuing, and intensive grilling. These compounds arise when foods are directly exposed to flames or smoke, when fats are burned, or when starchy foods are cooked at high temperatures.
Pesticides widely used in agriculture may persist in the environment and reach humans through the food chain, thereby increasing cancer risk. Although food additives are used within legal limits, long-term consumption of processed products containing nitrate-derived compounds has been associated with cancer. Aflatoxins are toxins produced by molds growing on certain grains, nuts, and spices and are known to increase cancer risk. Heavy metals may accumulate in the body through food, water, and air, leading to serious health problems. Alcohol consumption is also an important factor that increases cancer risk in a dose-dependent manner.
What Should a Healthy Dietary Pattern for Cancer Prevention Be?
The foundation of a healthy dietary pattern for cancer prevention is the Mediterranean diet model, which is also supported by strong evidence in the prevention of chronic diseases. This model is based on a dietary pattern that emphasizes unprocessed foods, fruits and vegetables, olive oil, legumes, whole grains, and nuts.
Limiting added sugars, choosing whole grains instead of refined grains, and ensuring that a substantial proportion of meals consist of non-starchy vegetables and fruits of various colors are recommended.
Fruits and vegetables contribute to a reduced risk of cancer due to their rich content of dietary fiber, vitamins, minerals, and bioactive compounds.
With regard to fat intake, preferring olive oil and foods rich in omega-3 fatty acids instead of saturated fats, and limiting red meat—particularly processed meat—while shifting toward fish, poultry, and plant-based protein sources is considered a healthy approach.
In addition, using cooking methods such as boiling or baking instead of frying and grilling is among the dietary strategies for cancer prevention.
