科学研究经常调查饮食作为癌症发展危险因素的作用。众所周知，癌症具有多因素起源，其中涉及多种因素：遗传倾向、饮食因素、个人习惯、感染和环境因素。在这篇评论中，根据科学证据讨论了饮食在癌症中的作用，表明过量食用红肉和加工食品与患癌症的风险较高相关。然而，预防癌症的营养公共卫生战略正在艰难起步。追求更健康的饮食和更健康的生活方式的决定通常是在癌症诊断后而不是之前做出的。另一方面，科学证据表明营养支持在肿瘤治疗过程中变得越来越重要。本文强调，从健康、经济、社会和环境的角度来看，我们距离全球采用健康和可持续的食品方式还有多远。此外，它强调了营养对癌症发展的作用的古老观点，其中饮食仅被视为一种可能的危险因素，低估了癌症预防方面的保护作用以及一旦做出肿瘤学诊断后的调节作用。版权所有© 2024 塞拉 F，卡西亚兰扎 R，佩德拉佐利 P。

Scientific research has often investigated the role of diet as a risk factor for cancer development. It is well known that cancer has a multifactorial origin in which several factors are involved: genetic predisposition, dietary factors, personal habits, and infectious and environmental factors. In this Commentary, the role of diet in cancer is discussed following the scientific evidence suggesting that excessive consumption of red meat and processed foods is correlated with a greater risk of contracting cancer. Nevertheless, public health strategies on nutrition in cancer prevention are struggling to take off. The decision to pursue a healthier diet, along with a healthier lifestyle, often comes when the cancer diagnosis is made and not before. On the other hand, scientific evidence demonstrates how nutritional support is increasingly important during oncological treatments. This paper highlights how far we are still from the global adoption of a healthy and sustainable food style from a health, economic, social and environmental perspective. Additionally, it highlights the ancient vision of the role of nutrition on cancer development in which diet is seen only as a possible risk factor, underestimating the protective role in terms of cancer prevention and the modulatory one once the oncological diagnosis has been made.Copyright © 2024 Serra F, Caccialanza R, Pedrazzoli P.