General guidelines for a low‐fat diet effective in the management and prevention of nonmelanoma skin cancer

Abstract

A dietary intervention trial has shown a significant reduction in occurrence of actinic keratosis and nonmelanoma skin cancer in skin cancer patients who adopt diets in which the percentage of calories from fat is markedly lowered. The purpose of this study was to examine the dietary parameters of a low‐fat diet found to be effective in reducing occurrence of skin cancer. Skin cancer patients were taught fat reduction strategies to complement their individual food preferences and life‐styles. Diet composition was calculated using standard dietary assessment and nutrient analysis techniques. The dietary intervention was effective in reducing the percentage of calories from fat to 21 % by Month 4 and maintaining that level for the remainder of the two‐year study. Practical dietary advice with respect to reduction of percentage of calories from fat, along with an increase in the intake of grains, fruits, and vegetables, could make an important contribution to the management and prevention of skin cancer.