ACS Guidelines on Nutrition and Physical Activity for Cancer Prevention
- American Cancer Society Guidelines on Nutrition and Physical Activity for Cancer Prevention
- Summary of the ACS Guidelines on Nutrition and Physical Activity
- ACS Guidelines for Nutrition and Physical Activity
- Food additives, safety, and organic foods
- Diet and activity factors that affect risks for certain cancers
- Common questions about diet and cancer
American Cancer Society Guidelines on Nutrition and Physical Activity for Cancer Prevention
Choose foods and beverages in amounts that help achieve and maintain a healthy weight.
- Pay attention to standard serving sizes (see “What counts as a serving?” table under the section, “Maintain a healthy weight throughout life”), and read food labels to become more aware of the number of actual servings you eat.
- Eat smaller portions of high-calorie foods. Be aware that "low-fat" or "nonfat" does not mean "low-calorie" and that low-fat cakes, low-fat cookies, and other low-fat foods are often high in calories.
- Switch to vegetables, fruits, and other low-calorie foods and beverages to replace calorie-dense foods and beverages such as French fries, cheeseburgers, pizza, ice cream, doughnuts and other sweets, and regular sodas.
- When you eat away from home, choose food low in calories, fat, and sugar, and avoid large portion sizes.
Eat 5 or more servings of vegetables and fruits each day.
- Include vegetables and fruits at every meal and for snacks.
- Eat a variety of vegetables and fruits each day.
- Limit French fries, snack chips, and other fried vegetable products.
- Choose 100% juice if you drink vegetable or fruit juices.
Choose whole grains over processed (refined) grains and sugars.
- Choose whole grain rice, bread, pasta, and cereals.
- Limit intake of refined carbohydrates (starches), such as pastries, sweetened cereals, and other high-sugar foods.
Limit intake of processed meats and red meats.
- Choose fish, poultry, or beans instead of beef, pork, and lamb.
- When you eat meat, choose lean cuts and eat smaller portions.
- Prepare meat by baking, broiling, or poaching, rather than by frying or charbroiling.
Last Medical Review: 05/04/2011
Last Revised: 05/04/2011