Food Choices to Help Reduce Your Risk of Cancer

Food Choices to Help Reduce Your Risk of Cancer

Grain Products

Foods to choose Foods to limit

* Whole-grain breads and cereals * Biscuits

* Baked products made with whole grains and * Croissants

limited amounts of fat and sugar * Stuffing

* Fruit and nut bread

* Fried or greasy snacks (tortilla chips, corn

chips, popcorn, etc.)

Vegetable and Fruits–Eat Five Per Day

Foods to choose Foods to limit

* Beta-carotene sources: carrots, cantaloupe, * Vegetables prepared in

apricots, tomatoes, winter squash, spinach, high-fat sauces

etc. * High-fat items such as

avocado and coconut

* Vitamin C sources: oranges, grapefruit, red * Fried or deep-fried

and green peppers, strawberries, broccoli, vegetables (potatoes,

etc. mushrooms, zucchini, etc.)

* Folic acid sources: oranges and orange * Fried snacks (potato

juice, green vegetables, leaf lettuce, chips, sweet potato

chips, etc.) asparagus,

etc. bananas, leafy

* Cabbage family: broccoli, brussels sprouts,

cauliflower, cabbage, etc.

Milk and Dairy

Foods to choose Foods to limit

* Skim or 1 percent milk * Whole or 2 percent milk

* Nonfat dry milk or evaporated skim milk * Sour cream

* Low-fat cottage cheese or yogurt * Butter and margarine

* Farmers cheese * Fried or deep-fried cheese

* Part-skim mozzarella or ricotta cheese * Regular cheeses

* Low-fat cheeses * Ice cream

* Ice milk * Cream (half and half,

whipping)

* Low-fat frozen yogurt

Meat or Meat Alternatives

Foods to choose Foods to limit

* Lean beef, veal, pork and lamb (trim all * Chicken and turkey

visible fat) with skin

* “Prime” grade, heavily

marbled or fatty

meats (such as rib-eye

steak)

* Skinless chicken and turkey breast

* Low-fat processed meat (lean ham, low- or * Sausage, bacon, frank-

nonfat bologna and hot dogs, etc.) furters, bologna, etc.

* Goose and domestic duck

* Fish and shellfish * Fried or deep-fried meat,

poultry and seafood

* Dried beans, peas and lentils

Fats, Oils and Sweets

Foods to choose Foods to limit

* Use sparingly–broil or bake instead of

frying * Greasy and/or fried items

* Use fruit, instead of butter and syrup, on * Spreads and salad dressings

pancakes and waffles * Desserts that are high in

fat and sugar (pastries,

* Choose low-fat sweets (angel-food cake, pies, doughnuts, candy,

graham crackers, ginger snaps, etc.) if you etc.)

have enough calorie allowance after getting

foods from the other food groups

This handout was originally published in the Physician’s Guide to Outpatient

Nutrition. Copyright 2000 by the American Academy of Family Physicians.

COPYRIGHT 2000 American Academy of Family Physicians

COPYRIGHT 2000 Gale Group