Today, it is possible to diagnose more patients with cancer thanks to increased facilities for diagnosis and the provision of more common public health services. The frequency of cancer cases is also influenced by the fact that people are exposed to carcinogens more due to developed technology. This study will examine the effects of nutrition, an environmental factor, on cancer and investigate the mechanisms by which the influential foods cause cancer. Cancer mortality rate is high, which makes this issue even more important. It is accepted that the environmental factors have a share of 80% to 90% in the development of all types of cancer. Proper body weight should be provided and protected. Vegetables and fruit should be consumed. Processed red meat consumption should be limited. Frying oil should not be used long-term. Nutritional recommendations are important for protection against cancer. However, there is need for further research on nutrition and cancer.