Oncopathology, along with cardiovascular diseases, are the leading causes of premature death in most countries worldwide. Approximately 90% of all malignant tumors are multifactorial diseases that develop in the presence of a hereditary predisposition under the influence of both modifiable and non-modifiable factors. Non-modifiable factors include gender and age. Modifiable factors include stress, hormonal imbalances, environmental pollution, and dietary habits. The risk of cancer development and progression is increased by the consumption of meat, processed meat products, and sausages containing carcinogenic nitroso compounds, into which vegetable nitrates are also converted. Excess table salt, polycyclic aromatic hydrocarbons, benzopyrene, trans fats and acrylamide also contribute to oncopathology. Antitumor properties are possessed by dietary fiber, isoflavones, Bowman-Birk inhibitors, lectins, omega-3 and omega-6, flavonoids, carotenoids, sesamin, spermidine, chlorophyll, and epigallocatechin contained in raw and processed plant products without frying. This article describes the mechanisms of action of these food components, the study of which can form the basis for comprehensive cancer treatment and the development of new methods of antitumor therapy.
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