Table 2.

Association of diet with cancer risk in human studies.

Type of cancer	Epidemiological studies / Clinical trials	References
Breast Cancer	High saturated fat intake and greater risk association was found for the highest quintile of saturated fat intake compared with the lowest quintile	[12]
	High fat intake of hydrogenated fats or vegetable/corn oil compared to olive/canola oil was associated with increased risk	[13]
	Increased risk associated with total fat, monounsaturated fat, polyunsaturated fat and saturated fat	[14]
	Women with a BMI>/= 25 were associated with a 58% increment in risk	[15]
	Direct association among palmitic, γ-linolenic, palmitoleic and vaccenic acids	[16]
Prostate Cancer	Consuming fish >/= 5 times/week had a 48% lower risk of PCa death than did men consuming fish <1 weekly	[38]
	Elevated risk with animal fat, especially fat from red meat	[39]
	An increase of 32% in the risk with 35g/day increase in dairy protein	[40]
	Consumption of processed meat and higher intake of dairy foods, but not total meat or red meat was associated with a possible increased risk	[41]
	Processed meats and high intake in both red meat and dairy product was associated with 2-fold elevation in risk, compared to low intake	[42]
	Intake of well or very well done total meat was associated with a 1.26-fold increased risk and a 1.97-fold increased risk of advanced disease	[43]
	Eating fish >3 times/ week was associated with a reduced risk, each additional daily intake of 0.5 g of marine fatty acid from food was associated with a 24% decreased risk of metastatic cancer	[44]
Lung Cancer	Direct association for fat foods and inverse associations between lung cancer risk and frequent intake of fruits were found in smokers	[54]
	Decreased risk with increased frequency of consumption of fish and shellfish but not with intake of dried/salted fish	[55]
	Protective influence by frequent consumption of carrots and margarine	[56]
	Protective effects were observed for high consumption of tomatoes, lettuce, carrots, margarine and cheese	[57]
	Reduction in risk with the consumption of greens, fresh fruits and cheese, whereas whole milk was associated with a significant increase in risk	[58]
	Increase in risk with red meat, beef and fried meat	[59]
Colon Cancer	Intakes of fish and long-chain n-3 fatty acids from fish may decrease the risk	[81]
	Strong association between per capita consumption of meat and CRC mortality	[82]
	In men, high consumption of processed meat increased the risk of colon cancer and daily coffee drinkers had a reduced risk	[84]
	Each increment of 2 servings of high-fat dairy foods/day caused 13% reduction in the risk of CRC	[85]
	Eel, shrimp and shellfish consumption were positively associated and milk intake was inversely associated with CRC risk. High egg intake and high intake of total cholesterol were also related to risk of CRC	[86]
	Red and processed meat was associated with higher risk whereas, inverse association with long-term consumption of poultry and fish	[87]
	Strong association of an increased incidence with ratio of the intake of red meat to the intake of chicken and fish	[88]