Plant-Based Diets and Cancer

This chapter discusses the evidence behind dietary and lifestyle modifications that aid in the reduction of cancer risk are synergistic with cancer therapies and improve long-term outcomes in survivors. Whole-food, plant-based (WFPB) diets may work to reduce cancer risk by helping maintain a healthy weight; increase dietary fiber, phytochemicals, short-chain fatty acids such as butyrate; and reduce inflammation, insulin resistance, and insulin-like growth factor 1 (IGF-1) levels. We also include practical guidance on transitioning to a more whole-foods, plant-based diet including resources for further information.