Abstract
Digestive cancers are major health problems because of their frequency and their poorly prognostic. Various epidemiological studies have examined the relationship between dietary factors and the risk of digestive cancers. Whatever the cancer localisation, the protective role of vegetables and/or fruits is well established. As well, convincing evidence exists that alcohol consumption and tobacco smoking increase risk. Intervention trials regarding the effects of vitamins and diet modification on precancerous lesions have been disappointing. But such modifications could play a role only on later phase of the carcinogenesis. So, further investigations were necessary to confirm results and for developing intervention programs to prevent digestive tumours.
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