What fraction of cancer-related deaths in the United States can be attributed to diet?

The assertion that one-third of cancer-related deaths in the United States can be attributed to diet is supported by various studies and health reports. Research conducted by organizations such as the American Institute for Cancer Research indicates that dietary factors play a significant role in cancer development and mortality. This includes the impact of poor dietary choices, such as a low intake of fruits and vegetables, high consumption of processed meats, and diets high in saturated fats and sugars.

Understanding that diet influences the risk factors associated with several types of cancer—such as colorectal, breast, and prostate cancer—provides a foundation for this statistic. A well-balanced and nutritious diet can potentially lower the risk of developing cancer and improve overall health, thus highlighting the critical link between diet and cancer outcomes.

The other fractions proposed do not align with the established estimates of dietary influence on cancer mortality. While diet is a crucial factor, attributing half or two-thirds of all cancer-related deaths to diet may overstate the direct impact, as cancer is multifactorial and influenced by genetics, environment, and lifestyle factors beyond just diet.