The right foods could reduce Australia's death toll from cancer by up to one third, and allow people to live longer, more healthy lives, says Professor Richard Head, Chief of CSIRO's Division of Human Nutrition.

"One Australian dies of cancer every twenty minutes. We believe that up to a third of all cancers may be diet-related, and so it should be possible to reduce these deaths by dietary means."

Professor Head will address parliamentarians, food industry representatives and the media at the inaugural National Science Briefing, a 'Live-to-100 Luncheon', Parliament House, Canberra, today.

Guests at the luncheon will be treated to a full menu of healthy yet delicious dishes including ocean trout, medaillons of beef, loin of lamb, and desserts. Red wine and freshly brewed tea (both contain antioxidants) will also be served.

"Certain foods have the power to fight degenerative disease, to combat aging, and to extend human life," says Professor Head.

"These protective foods - which actively improve health - are the latest phase of our scientific understanding of the role of diet."

Professor Head anticipates that there will be constant discovery of foods with defined health potential, which will protect against the onset of disease and lead to a healthier old age, with an associated reduction in health care costs.

An increasing responsibility for our own health will also define new market segments, according to Professor Head, which will stimulate the development of new industries and products.

"Australia earns more than twenty billion dollars a year from food and agricultural exports," says Professor Head. "Foods which protect against disease could become the new standard for our exports to the Asia and Pacific region."

More information from: Jan Stokes 08-83038808 or Professor Richard Head 0419 810 850