It seems that nutrition and dietary pattern are important risk factor for cancer but there are no direct evidence determining what food is really protective factor against cancer (Nitenberg amp. Raynard, 2000).
Recently conducted international research (The European Prospective Investigation into Cancer and Nutrition) demonstrated that the majority of UK citizens have risks of cancer related to unhealthy diet. Ethnical differences were recorded amongst various national and religious communities nevertheless some common features were determined. Thus vegetarians (Davey et al., 2003) had lower blood level of long-chain fatty acids and lower prevalence of obesity (Key et al., 1996. Spencer et al., 2003).
There was not approved that diet content can influence on the rate of sex hormones and, consequently, on the risk of occurrence of such cancers as cancer of prostate (in males) and breast cancer (in females). Thus high intake of soy foods was not associated with blood sex hormone levels in women (Verkasalo et al, 2001) or men (Allen et al, 2001).
Currently traditional British diet is characterised by the high intake of white bread/refined cereals, butter and other margarines, tea and sugar/confectionery. moderately high intake of cakes/pastries, puddings, high fat dairy products and meat ham/bacon, potatoes and vegetables and low intake of wholegrain cereals and pasta/rice and zero for low fat dairy products, polyunsaturated spreads, wholegrain cereals, pasta/rice, fish/shellfish, fruit juices, and liqueurs/wines/spirits (Pryer et al., 2001). You can see that not all element of these product are constituent of healthy diet. There is evidence that Muslim, Indian and Chinese diasporas consume more fruits and less fatty food than native British community .
The modern approaches to dietary management of cancer could be described as following: increase of fruit and vegetables intake (enriching diet with food rich in antioxidants and food fibre), refuse of fatty food and sweets (low calorie diet), restriction of protein in diet and switch from red-meat to seafood (Giacosa et al., 1994).
Davies et al. (2006) conducted a systematic review of randomized controlled trials to examine the effect of nutritional interventions on patients with cancer or pre-invasive lesions. They determined no no evidence of an association between the use of antioxidants or retinol supplements and all-cause mortality. Authors suggest there is no evidence that dietary modification by cancer patients improves survival and benefits disease prognosis (p. 961).
Nevertheless many authors report more optimistic data about the expedience of dietary management of cancer risk. Thus, Lee et al. (2006) found that green tea can decrease risk of prostate cancer. Aggarwal amp. Shishodia (2006) consider that fruit an evegentable are important source of the anti-cancer agents including (turmeric), resveratrol (red grapes, peanuts and berries), genistein (soybean), diallyl sulfide (allium), S-allyl cysteine (allium), allicin (garlic), lycopene (tomato), capsaicin (red chilli), diosgenin (fenugreek), 6-gingerol (ginger), ellagic acid (pomegranate), ursolic acid (apple, pears, prunes), silymarin (milk thistle), anethol (anise, camphor, and fennel), catechins (green tea), eugenol (cloves), indole-3-carbinol (cruciferous vegetables), limonene (citrus fruits), beta carotene (carrots), and dietary fiber (all plant-based food). Some authors reported the association betwe