Dietcan have both positive and negative effects on carcinogenesis. Dietary carcinogens represent 30 to35% of cancer causes. Several substances in diet such as mycotoxins, heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds and acrylamide have been associated withincreased risk of cancer. Diet also contains bioactive food components [BFC] which prevent cancerdevelopment. Their beneficial effects could be either maintenance or promotion of a state of wellbeing or health and/or a reduction of cancer risk. Research on BFC continues to evolve albeit withshared challenges among scientists in the field of cancer treatment and prevention. Certaincompounds such as phytochemicals and probiotics have cancer preventing properties. Awareness ofthe importance of consumption of functional foods or BFC as well as the importance of the wholediet rather than the isolated compounds as a cancer-preventive strategy for the general public shouldbe promoted