Reducing Your Risk for Cancer: The Power of Food
Vol. 2020 No. 4, Food Science and Human Nutrition
Vol. 2020 No. 4

Reducing Your Risk for Cancer: The Power of Food: FSHN20-36/FS392, 5/2020

Food Science and Human Nutrition
https://doi.org/10.32473/edis-fs392-2020
Published 2020-08-31
Jodi Fitzgerald
Danielle Nelson
UF
Madison Woodard
UF
Jeanette Andrade
University of Florida
https://orcid.org/0000-0003-4452-4546
Twenty healthiest foods: artichokes, sweet potatoes, broccoli, bananas, mangoes, salmon, onions, tomatoes, apricots, apples, avocados, blueberries, garlic, wheat, rice, nuts, red beans, oats, sunflower seeds, pumpkin seeds. UF/IFAS Photo: Thomas Wright. UF/IFAS calendar 2009
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Keywords

Cancer
Diet
Meal planning
Lifestyle

How to Cite

Fitzgerald, Jodi, Danielle Nelson, Madison Woodard, and Jeanette Andrade. 2020. “Reducing Your Risk for Cancer: The Power of Food: FSHN20-36/FS392, 5/2020”. EDIS 2020 (4). Gainesville, FL. https://doi.org/10.32473/edis-fs392-2020.
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Abstract

Cancer is the #2 cause of death within the United States, where 2 out of every 5 people will be diagnosed with some form of cancer within their lifetime. Forty-five percent of cancer deaths may have been caused by risk that factors that you can change, such as weight, diet, and lifestyle. This new 6-page publication describes the modifiable risk factors for cancer and tips to reduce your risk for cancer. Written by Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department.

https://edis.ifas.ufl.edu/fs392

https://doi.org/10.32473/edis-fs392-2020
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PDF-2020

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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