Plant Foods
o Eat
at
least
5
servings
(400
g
or
14
oz)
of
a
variety
of
non-starchy
fruits
and
vegetables
per
day
o Eat
relaGvely
unprocessed
cereals
(grains)
and/or
pulses
(legumes)
with
every
meal
o Limit
rened
starchy
foods
World
Cancer
Research
Fund
and
American
Ins6tute
for
Cancer
Research,
Second
Expert
Report:
Food,
Nutri6on,
Physical
Ac6vity
&
The
Preven6on
of
Cancer,
2007.
Animal Foods
o For
those
who
eat
red
meat,
eat
less
than
500
g
(18
oz)
per
week
o Minimize
processed
meat
intake
World
Cancer
Research
Fund
and
American
Ins6tute
for
Cancer
Research,
Second
Expert
Report:
Food,
Nutri6on,
Physical
Ac6vity
&
The
Preven6on
of
Cancer,
2007.
Alcoholic Drinks
o If
consuming,
consume:
No
more
than
1
drink
per
day
for
women
No
more
than
2
drinks
per
day
for
men
World
Cancer
Research
Fund
and
American
Ins6tute
for
Cancer
Research,
Second
Expert
Report:
Food,
Nutri6on,
Physical
Ac6vity
&
The
Preven6on
of
Cancer,
2007.
Salt
o Avoid
salt-preserved,
salted
or
salty
foods
o Limit
salt
intake
to
<
6g
(2.4g/2400mg
sodium)
per
day
Country
Baseline
Salt
Intake
(g/d)
Baseline
Sodium
Intake
(mg/d)
Hungary
16-18
6,400-7,200
Barbados
12-15
4,800-6,000
Japan
13.2
5,280
Chile
10
4,000
South Africa
8-10
3,200-4,000
United Kingdom
9.5
3,800
United States
8.6
3,440
Australia
6.5-12
2,600-4,800
World
Cancer
Research
Fund
and
American
Ins6tute
for
Cancer
Research,
Second
Expert
Report:
Food,
Nutri6on,
Physical
Ac6vity
&
The
Preven6on
of
Cancer,
2007.
Body Fatness
o Ensure
that
body
weight
through
childhood
&
adolescent
growth
projects
towards
lower
end
of
normal
BMI
range
at
age
21
o Maintain
body
weight
within
normal
range
from
age
21
o Avoid
weight
gain
and
increases
in
waist
circumference
throughout
adulthood
World
Cancer
Research
Fund
and
American
Ins6tute
for
Cancer
Research,
Second
Expert
Report:
Food,
Nutri6on,
Physical
Ac6vity
&
The
Preven6on
of
Cancer,
2007.