Included in this article are the latest guidelines for the management of cancer patients, as well as original studies on nutrition and cancer. Nutrition is a central factor in oncology, since it influences the development of the disease, the symptoms inherent to the tumor, the response and recovery after antineoplastic treatments, therefore case-control studies and prospective studies on the population have tested the hypothesis that there is a association between high glycemic load diet and cancer. Case-control studies have found a consistently increased risk of high glycemic load at the gastric level, 12 the upper aerodigestive tract, 13 the endometrium, 14 the ovary, 15. In this special issue, some promising information on the role of diet and nutrition in cancer prevention 1,2, treatment 3,4,5,6 and survival 7,8. Diet and nutrition have a potentially significant clinical impact. Two studies on triple-negative breast cancers provide new approaches to this cancer subtype 3,4. The initial red and last blue ESAS scores for patients in - shown above. The patient in group A reported pain, fatigue and loss of appetite as the most significant symptoms. The patient in group B reported drowsiness, loss of appetite, well-being and shortness of breath as the most significant symptoms. Case-control studies have calculated ORs, comparing cancer risk between non-users of artificial sweeteners and users of artificial sweeteners. Consumption of “any” versus “no” artificial sweeteners was not associated with cancer 91, 95 75-1.11. A recent meta-analysis on HCC risk and meat consumption identified seven cohort studies and ten case-control studies. It did not show an association between consumption of red meat, processed meat, or total meat with HCC risk. High levels of consumption of white meat or fish can significantly reduce the risk of HCC.