Define Dietary and Non Dietary Factors - Causation of Cancer?

Several dietary and non-dietary factors (including genetics) can increase the risk in the causation of cancer. Some important etiological factors being:

1. Many cancers are related to poor eating habits like lack of fruits and vegetables in the diet which provide vitamin C, carotene and fibre.

2. Excess fats (saturated vegetable and animal fat) are linked to higher and long-term risk for cancers.

3. People who drink more than 2 to 3 glasses of beer or wine or whisky in a day, increase their chances of getting cancer of mouth, throat, voice box, neck and liver.

4. Tobacco is the most common agent of cancer - smoking, snuffing or chewing tobacco is harmful.

5. Some cancers such as colon cancer and breast cancer seem to run in families (genetic origin).

6. Certain viruses, carcinogens and radiation may increase the risk of some cancer.

7. Certain chemicals may increase cancer risk.

8. Almost all cases of skin cancer are caused by excess sun exposure.

 Increased intake of vegetables and fruits can reduce the risk of cancers.