-  1 million precancer cells per day are formed in our bodies that are normally taken  

   care  of by a  healthy immune system

-  There are millions of chemicals in plants and 1000 are know to have an effect against

   cancer and many of these act in the same way as many pharmaceuticals

-  Plant eating animals rely on phytochemicals to prevent cancers

-  People will get cancers at the rate of 1:2 by 2010 and this is due to “industrial food”

Cancer Causes and Control: Medical Journal

Cancer is viewed by many experts as a “maladaptation to a reduced level of intake of compounds in foods that are required by our body’s metabolism for reasons other that their nutritive effects. In other words, they see cancer as being the result of a deficiency of plant foods in the diet.

“Humans appear to require a diet with a high intake of fruits and vegetables. Vegetables and fruit contain the anticarcinogenic cocktail to which we are adapted. We abandon it at our peril.”

http://www.hsph.harvard.edu  
http://www.ovid.com/site  

The International Agency for Research on Cancer (World Health Organization)

"There is limited evidence for a cancer-preventive effect of consumption of fruit and of vegetables for cancers of the mouth and pharynx, esophagus, stomach, colon-rectum, larynx, lung, ovary (vegetables only), bladder (fruit only), and kidney. There is inadequate evidence for a cancer-preventive effect of consumption of fruit and of vegetables for all other sites." (5) However, considering all evidence from human epidemiological, animal, and other types of studies, it appears that eating more fruit "probably lowers the risk of cancers of the esophagus, stomach and lung" and "possibly reduces the risk of cancers of the mouth, pharynx, colon-rectum, larynx, kidney, and urinary bladder." Eating more vegetables "probably lowers the risk of cancers of the esophagus and colon-rectum" and "possibly reduces the risk of cancers of the mouth, pharynx, stomach, larynx, lung, ovary and kidney."

http://www.iarc.fr/  

Canadian Food Inspection Agency

2003 Guide to Food Labelling and Advertising: Diet Related Health Claims

Regarding food labeling of fresh fruits and vegetables:
“A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer.”

www.inspection.gc.ca  

American Dietetic Association

Vegetables and fruits contain beta carotene, vitamin C, vitamin E and selenium. These nutrients are antioxidants, which protect body cells from damage. They also help keep your immune system
healthy and may reduce your risk for cancer and other diseases. Most vegetables and fruits are an excellent source of fiber and phytochemicals, while being low in fat. Lutein, found in broccoli and dark, leafy green vegetables, and lycopene, found in tomatoes, may be among the phytochemicals that play a role in fighting cancer.

http://www.eatright.org  

Eat your vegetables – and fruits!

Vegetables and fruits contain beta carotene, vitamin C, vitamin E and selenium. These nutrients are antioxidants, which protect body cells from damage. They also help keep your immune system healthy and may reduce your risk for cancer and other diseases.
Most vegetables and fruits are an excellent source of fiber and phytochemicals, while being low in fat. Lutein, found in broccoli and dark, leafy green vegetables, and lycopene, found in tomatoes, may be among the phytochemicals that play a role in fighting cancer.

http://www.eatright.org  

National Cancer Institute

How might antioxidants prevent cancer?
Antioxidants neutralize free radicals as the natural by-product of normal cell processes. Free radicals are molecules with incomplete electron shells which make them more chemically reactive than those with complete electron shells. Exposure to various environmental factors, including tobacco smoke and radiation, can also lead to free radical formation. In humans, the most common form of free radicals is oxygen. When an oxygen molecule (O2) becomes electrically charged or "radicalized" it tries to steal electrons from other molecules, causing damage to the DNA and other molecules. Over time, such damage may become irreversible and lead to disease including cancer. Antioxidants are often described as "mopping up" free radicals, meaning they neutralize the electrical charge and prevent the free radical from taking electrons from other molecules.

http://www.cancer.gov/newscenter  

Dept. of Social and Administrative Health Sciences, School of Public Health, University of California, Berkeley 94720.

Approximately 200 studies that examined the relationship between fruit and vegetable intake and cancers of the lung, colon, breast, cervix, esophagus, oral cavity, stomach, bladder, pancreas, and ovary are reviewed.
It would appear that major public health benefits could be achieved by substantially increasing consumption of these foods.
A statistically significant protective effect of fruit and vegetable consumption was found in 128 of 156 dietary studies in which results were expressed in terms of relative risk. For most cancer sites, persons with low fruit and vegetable intake (at least the lower one-fourth of the population) experience about twice the risk of cancer compared with those with high intake, even after control for potentially confounding factors. For lung cancer, significant protection was found in 24 of 25 studies after control for smoking in most instances. Fruits, in particular, were significantly protective in cancers of the esophagus, oral cavity, and larynx, for which 28 of 29 studies were significant. Strong evidence of a protective effect of fruit and vegetable consumption was seen in cancers of the pancreas and stomach (26 of 30 studies), as well as in colorectal and bladder cancers (23 of 38 studies). For cancers of the cervix, ovary, and endometrium, a significant protective effect was shown in 11 of 13 studies, and for breast cancer a protective effect was found to be strong and consistent in a meta analysis.

http://www.ncbi.nlm.nih.gov  

TNO Nutrition and Food Research Institute, Zeist, The Netherlands.

This paper first gives an overview of the epidemiological data concerning the cancer-preventive effect of brassica vegetables, including cabbages, kale, broccoli, Brussels sprouts, and cauliflower. A protective effect of brassicas against cancer may be plausible due to their relatively high content of glucosinolates. Certain hydrol ysis products of glucosinolates have shown anticarcinogenic properties. It is concluded that a high consumption of brassica vegetables is associated with a decreased risk of cancer. This association appears to be most consistent for lung, stomach, colon and rectal cancer, and least consistent for prostatic, endometrial and ovarian cancer.

http://www.ncbi.nlm.nih.gov/entrez  

Nutrition and Your Health: Dietary Guidelines for Americans, U.S. Department of Agriculture and U.S. Department of Health and Human Services, Home and Garden Bulletin No. 232. Second edition, 1985.

VITAMINS AND CRUCIFEROUS VEGETABLES Diets rich in foods containing vitamin A, vitamin C, and a precursor of vitamin A called betacarotene, may reduce the risk of certain cancers. Diets low in vitamin A actually may increase risk for some cancers.
Many vegetables and fruits contain vitamins A and C and betacarotene. Choose especially from the vitamin-rich dark green leafy vegetables and other green vegetables; the red, yellow, and orange vegetables and fruits; the citrus fruits; and juices made from any of these.
Vegetables from the cabbage family (cruciferous vegetables) also may reduce cancer risk. They are good sources of fiber and some vitamins and minerals as well. The cruciferous vegetables are bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, rutabagas, and turnips and their greens.
Eat a variety of vitamin-rich foods, rather than relying on vitamin and mineral supplements, to help protect yourself from cancer.

www.health.gov/dietaryguidelines/dga2000

Journal of Clinical Oncology – Dec. 31, 08

WASHINGTON (Reuters) - Certain breast cancer survivors who load up on fruits and vegetables, eating far more than current U.S. guidelines, can slash their risk the tumors will come back by nearly a third, according to a U.S. study released on Monday.
The finding only held for women who did not have hot flashes after their cancer therapy, the researchers said -- a finding that suggests fruits and vegetables act on estrogen.
Their analysis suggests an explanation for why some studies have shown that eating more fruits and vegetables lowers the risk that breast cancer will come back, while others do not. It may depend on the individual patient, they report in the Journal of Clinical Oncology.
"Women with early stage breast cancer who have hot flashes have better survival and lower recurrence rates than women who don't," said Ellen Gold of the University of California Davis, who helped lead the study.
Several studies have shown this. And this study showed that women who had hot flashes after treatment for breast cancer had lower estrogen levels than women who did not.
As estrogen drives the most common type of breast cancer, this suggests that eating extra servings of fruits and vegetables -- above and beyond the five servings a day recommended by the U.S. government -- may lower harmful estrogen levels in cancer survivors, the researchers said.
"It appears that a dietary pattern high in fruits, vegetables and fiber, which has been shown to reduce circulating estrogen levels, may only be important among women with circulating estrogen levels above a certain threshold," said John Pierce of the University of California San Diego.
The researchers took a second look at data from 3,000 breast cancer patients in a study aimed at seeing whether a diet low in fat and high in fruits and vegetables might keep their cancer from coming back.
Such a diet has been shown to lower overall risk of ever getting breast cancer in the first place.
The women were on average 53, and half were told to double their fruit and vegetable intake to 10 servings a day, eat more fiber and lower fat intake more than government recommendations. "We compared the dietary intervention group to a group that received '5-a-day' dietary guidelines," the researchers wrote.
About 30 percent of the original 3,000 breast cancer survivors said they did not have hot flashes -- a common side-effect of breast cancer treatment.
The researchers looked at the data on these women specifically and found that only 16 percent of those who doubled up on fruits and vegetables had their tumors come back after seven years, compared to 23 percent of those merely given advice on food guidelines.
Women who had been through menopause lowered their risk by 47 percent if they loaded up on salads, fruit and other plant food.
(Reporting by Maggie Fox; Editing by Julie Steenhuysen)
© Copyright (c) Reuters

The Journal of Orthomolecular Medicine

Thousands upon thousands of nutritional research studies provide ample evidence that vitamins do help prevent and treat serious diseases, including cancer and heart disease, when nutrients are supplied in sufficiently high doses.  High doses are required.  Low doses fail.  High doses have consistently reported success.