Micronutrients and cancer: Add spice to your life

An abundance of epidemiological evidence has shown that lifestyle plays a major role in the aetiology of human cancers. Approximately 90% of all cancers are caused by an adverse lifestyle, and as much as 30-40% of all cancers have been linked to diet. Consumption of a high-fat diet with low physical activity causes overweight and obesity, which is now recognized as a major cause of cancer in Western countries (Klurfeld and Kritchevsky 1986). Relatively low intake of fruit and vegetables is also a risk factor for many of the most important cancers (Block et al. 1992); in contrast, several epidemiological studies have revealed that greater consumption of fruits and vegetables is associated with a lower risk of cancer (Ames and Wakimoto 2002). How fruits and vegetables reduce cancer risk is not completely known. However, it has been hypothesized that this association is due to the presence of naturally occurring micronutrients or trace compounds that act as inhibitors of carcinogenesis. Micronutrients are essential and nonessential dietary components that are consumed in minute quantities and bring about a physiological effect. Polyphenols, which are found in different plants, phytoestrogens present in soy, and other phytochemicals are some examples of micronutrients.