What are some dietary factors that increase and decrease an individual's risk for cancer?

What will be an ideal response?

Factors that increase risk: Low intake of antioxidants, high-fat intake, high-nitrate intake, increased alcohol consumption (specifically oral cancer), high red meat and processed meat consumption. Factors that decrease risk: high-fiber intake, high- intake of fruits and vegetables, antioxidants such as vitamins E and C, beta carotene, and selenium, plant components such as isoflavonoids and lignins, dietary vitamin D and milk products, cruciferous vegetables, such as cabbage, brussels sprouts.