An eminent French cancerologist explains how nutrition can either check or incite the release or the proliferation of cancer cells. There are foods that act as boosters and others as inhibitors, and we should learn to identify them. Cancer is a chronic disease that can strike each and every one of us. Yet it can be kept at bay by adopting a healthier lifestyle and better eating habits — and by learning to make informed dietary choices.

Is fish always as beneficial as official recommendations would have us believe? Are meat and certain drinks as harmful as is often alleged?

Dissociating himself from certain allegations, David Khayat examines the benefits and risks, in relation to cancer, of seven food groups: fish, meat, fruit and vegetables, dairy products, carbohydrates, fats, and drinks, in order to define the scientific foundations of anti-cancer nutrition.

The à-la-carte diets described here target different profiles (male or female, pre- or post-menopause, smoker or non-smoker, family history of cancer or not) and will allow readers to define their own anti-cancer diet.

• The impact of nutrition on cancer, explained by a top specialist who discloses his research results here.

• David Khayat's findings lead him to conclusions that often contradict official health recommendations.

• Personalised anti-cancer diets targeting seven different profiles.

• Besides listing the benefits and risks of each food, the author also reviews environmental influences.

David Khayat is a professor at Pierre-et-Marie Curie University and chief of the Cancerology Department at Hôpital de La Pitié-Salpêtrière, Paris. He is notably the author of Les Chemins de l'espoir and Le Guide pratique du cancer.