Not all cancers are closely related to diet, but some cancers may be related to diet, or even have a clear causal relationship. (1) Esophageal cancer is related to the following dietary factors ① People who both drink alcohol and smoke have a higher chance of developing esophageal cancer. (2) Areas with low molybdenum content of trace elements in food have high incidence of esophageal cancer. ③Insufficient intake of fresh green leafy vegetables and fruits in the diet, resulting in vitamin A and vitamin C deficiency and high incidence of esophageal cancer. ④Residents in areas with wheat and corn as the main food and low intake of zinc, magnesium and niacin are prone to esophageal cancer. ⑤Eating pickled vegetables and moldy food often, and consuming more nitrosamines carcinogens, which induce esophageal cancer. (6) People who have the habit of drinking hot rice, hot tea and hot coffee are prone to esophageal cancer. (2) Stomach cancer ①People who like to eat smoked food are prone to stomach cancer. (2) Regular consumption of pickled vegetables and dry salted fish can induce stomach cancer, probably due to the high content of nitrite and nitrite in these foods. ③Residents who consume less vegetables and fruits containing vitamin C have high incidence of stomach cancer. (4) Drinking two glasses of milk daily can prevent the occurrence of gastric cancer. (3) Colon and rectal cancers ①Low intake of dietary fiber. Fiber-rich foods include: whole grain grains, beans, vegetables, fruits, and cabbage is particularly effective in preventing colorectal cancer. ②People who consume a lot of animal fat (mainly beef and lamb fat) are prone to colorectal cancer. ③High intake of cholesterol through various meats, eggs, and intake of cholesterol may be related to the occurrence of colon cancer. ④People who often drink beer or other alcoholic beverages have a high incidence of colon cancer. Colon cancer and rectal cancer mostly occur above the age of 40. (4) liver cancer ① consume moldy food, food is often contaminated by mold and produce carcinogenic mycotoxins (such as aflatoxin) the most susceptible to mycotoxin contamination of food are peanuts, corn, rice, sorghum and peanut oil. ② consumption of plants containing carcinogenic toxins. Such as: sulforaphane containing sulforaphane nuts, safrole in safrole tea. ③A large amount of alcohol to be consumed can cause cirrhosis of the liver, which eventually develops into liver cancer. ④ People suffering from hepatitis B type hepatitis are more likely to develop liver cancer when exposed to aflatoxin at the same time. (5) Breast cancer ① Women with high fat intake are prone to breast cancer, and these fats mainly come from beef, lamb and other meats. (2) People who are excessively obese have a high incidence of breast cancer. The causes of obesity are complex, but excessive intake is the main reason among them. ③Low fiber intake can reduce the excretion of estrogen from the feces. The level of estrogen in blood is increased, and estrogen has the effect of inducing breast cancer. (6) Lung cancer Low intake of dark green and yellow vegetables and fruits is the main dietary factor. These vegetables and fruits are rich in vitamin A source – beta carotene. Smoking is an important cause of lung cancer, and most people who have lung cancer caused by smoking are those who also have insufficient intake of vitamin A (including beta carotene). (7) Bladder cancer ①As in the case of lung cancer, insufficient intake of vitamin A is associated with the development of bladder cancer. (ii) Ingestion of saccharin, coffee and fern may induce bladder cancer, but the evidence is inconclusive.