Table 1 Current recommendations for dietary factors associated with reduced cancer risk

Fruit and vegetable consumption

• Eat five or more servings of a variety of vegetables and fruits each day.

• Eat vegetables and fruits daily; limit juice intake.

• Eat at least five servings (at least 400 g or 14 oz) of a variety of non-starchy vegetables and of fruits every day.

• Consume sufficient amounts of fruits and vegetables while staying within energy needs; choose a variety of fruits and vegetables each day.

• Have a diet which includes at least 400 g per day of total fruits and vegetables.

Whole grain consumption

• Chose whole grains in preference to processed (refined) grains and sugars.

• Eat whole grain breads and cereals rather than refined grain products.

• Eat relatively unprocessed grains and/or legumes with every meal.

• Consume 3 or more ounce-equivalents of whole-grain products per day; At least half of grains consumed should come from whole grains.

Healthy weight

• Choose foods and beverages in amounts that help achieve and maintain a healthy weight through life.

• Balance dietary calories with physical activity to maintain normal growth.

• Be as lean as possible within the normal range of body weight (BMI of 18.5-24.9 kg/m²).

• To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.

• Maintain weight such that BMI is in the range of 18.5-24.9 kg/m², and avoid weight gain during adult life.