The involvement of microbes (virus, fungi, bacteria) and diet in different cancers is slowly being uncovered, yet the complexity of the relationship between these factors has reduced the impact of potential interventions in the clinic. In this review we have highlighted the results of the most recent studies published and have related what the evidence suggests and how we can utilize this knowledge best in directing patients’ diets and future research at this time.

Many studies performed to date have implicated select microbes and dietary factors in a variety of cancers, yet the complexity of both these diseases and the relationship between these factors has limited the ability to translate findings into therapies and preventative guidelines. Here we begin by discussing recently published studies relating to dietary factors, such as vitamins and chemical compounds used as ingredients, and their contribution to cancer development. We further review recent studies, which display evidence of the microbial-diet interaction in the context of cancer. The field continues to advance our understanding of the development of select cancers and how dietary factors are related to the development, prevention, and treatment of these cancers. Finally, we highlight the science available in the discussion of common misconceptions with regards to cancer and diet. We conclude this review with thoughts on where we believe future research should focus in order to provide the greatest impact towards human health and preventative medicine.