Most of the research has been done on cancer cells in the laboratory or on animals. What the best of it shows is interesting implications in a range of foods.
Resveratrol, a chemical compound found in red and purple grapes has been studied for its anti-cancer properties
One of the best-researched foods (in the US and Ireland) is the spice turmeric.
Curcumin is a chemical compound found in the root of turmeric, which has a general anti-inflammatory effect and quite specific effects on several forms of cancer, including mine.
Research has also been conducted on berries containing ellagic acid, which seems to curb cancer cells' ability to grow their own blood supply, mushrooms (the polysaccharides), green tea, as well as the cabbageand onion families.
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Listen to Radio 4's Food Programme on Food, Cancer and Well-being on Sunday 19 May at 12:32 BST or catch up on iPlayer
From my experience as a cancer patient I think many people fear that they are being ungrateful for the medical care they have had by bringing up issues such as diet.
I am overwhelming grateful to the team who treated me and still check on me, at St Bartholomew's Hospital in London - they personify the best of the NHS in love, caring and medical brilliance, and they always make me laugh.
But why can't we build on that-- by bringing good nutrition and good food into that world-class care and treatment?
As my consultant Professor Jamie Cavenagh said: "I think we should take more of a 'Why not?' attitude.
"Why not advise patients to eat better, add turmeric to their diet, drink more green tea, take exercise?"
It won't do you any harm, and it might well do you a lot of good.
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