The Anticancer Diet: Reduce Cancer Risk Through the Foods You Eat

Khayat, the noted oncologist who directed France’s first national cancer-prevention initiative, avers that one in three American women and close to one in two American men will be affected by cancer in their lifetimes. His aim in this info-heavy and sometimes user-unfriendly book is to provide a comprehensible digest of recent research findings, advocate nutritional changes that lessen cancer risk, and make readers aware of habits that may increase it—though he is not entirely successful in doing so. Key to Khayat’s approach is nutrigenomics, the study of how diet and cancer are linked. As he states, certain food bio-compounds boost the enzymes that keep cells healthy and others inhibit that activity, so knowing what to eat and what to avoid is essential. In a series of chapters replete with tables, charts, and sidebars, Khayat offers comparative data, recommendations, and nutritional values. Readers will learn about the relative risks and benefits of fish, red meat, dairy products, fruits, vegetables, cooking methods, beverages, and dietary supplements. Khayat also advises exercise, particularly the fat-burning variety. The book lacks the codified program and basic how-to instructions that would make for a wholly successful guide, so readers will appreciate the handy recap provided by the appendix. (Apr.)