Cancer is the second-most common cause of death worldwide, after cardiovascular diseases. With the development of cancer, significant changes occur within the cell. Due to the increase in diagnostic possibilities and the provision of more widespread health services to societies, it is possible to diagnose more and more patients with cancer every day. The development of technology increases people's exposure to cancer-causing substances, impacting the frequency of cancer. This study examined the effects of nutrition, one of the environmental factors, on cancer. The high mortality rate in cancer increases the importance of the subject even more. It is accepted that environmental factors play a role between 80 and 90% in the development of all cancers. It is recommended to consume vegetables and fruits. Processed red meat consumption should be limited. Avoid using frying oils for an extended period of time. Dietary recommendations are important for cancer prevention. Many factors, such as carotenoids, vitamins, phenolic compounds, terpenoids, and steroids in plants, have been shown to be effective in reducing the risk of disease. Antioxidants are still widely used to prevent or reduce the effects of cancer. However, an increasing number of studies suggest that antioxidant use may accelerate the spread of cancer, highlighting the need for further research on nutrition and cancer.