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Diet and Cancer
An Evolving Picture
Walter C. Willett, MD, DrPH
JAMA. 2005;293:233-234.
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In a 1981 landmark report, Doll and Peto1 estimated that 35% of US cancer deaths were attributable to dietary factors. This estimate was primarily based on the large differences in rates of specific cancers among countries and observations that these rates were strongly correlated with aspects of national food supplies. However, these authors acknowledged major uncertainties in responsible aspects of diet and the magnitude of impact.
Since the early 1980s many detailed investigations including mechanistic studies, animal experiments, epidemiological observations, and clinical trials have addressed the potential effects of diet on cancer incidence. Although much has been learned, progress has been slower and more difficult than was anticipated. At the beginning of this period, high total fat consumption was widely believed to be the primary reason for the high rates of breast, colon, prostate, and several other cancers.2 National dietary recommendations and policy were largely . . . [Full Text of this Article]
Author Affiliations: Department of Nutrition, Harvard School of Public Health, Boston, Mass.
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