1.  飲食來源最好多種多樣，以降低風險，                                   
     這包括不同的食物和不同的來源，例如到不同市場、不同菜攤買菜。         
                                                                          
2.  少吃花生相關製品，包括花生糖、花生醬等。                             
                                                                          
3.  儘量不以高溫作為烹調方式，如果炒菜鍋已經發煙，就表示溫度太高。       
     改用「水炒」並加蓋，以減少油煙。                                     
                                                                          
4.  正確裝置抽油煙機，才能避免油煙。                                     
                                                                          
5.  烤肉時，可以搭配維生素C、 E或β胡蘿蔔素高的食物，如烤些蔬菜，         
     就是不錯的選擇。營養師也會建議，烤肉時包上鋁箔紙；                   
                                                                          
     或是先微波至半熟，也可以降低風險。                                   
                                                                          
6.  絕對不吃焦黑的烤肉。                                                 
                                                                          
7.  少吃醃漬、發酵類食物，包括鹹魚、花瓜、豆豉、酸菜、梅干菜等。         
                                                                          
8.  顏色過於鮮豔的食品或零食，最好不要購買，可能會有過量的添加物。       
     選擇有廠牌的產品，儘量少購買散裝零食，因為無法追究責任。             
                                                                          
9.  選擇密封及冷藏的魚丸或豆類食品（如豆皮、豆乾），                     
     因為使用添加物的機會較少。                                           
                                                                          
10. 別買太「漂亮」的金針，可能經過漂白。煮金針前，要多次浸泡清洗，       
     以減少添加物。                                                       
                                                                          
11. 用水煮、清蒸或微波來烹調香腸，比較能減少生成亞硝胺。                 
                                                                          
                                                                          
12. 吃火腿、香腸、培根時，不喝優酪乳、不吃魷魚。                         
     因為亞硝酸鹽和乳酸、胺類食物混吃，會大大增加致癌危險。               
     含胺的食物有秋刀魚、干貝、蝦米、魷魚等；                             
     乳酸類食物也包括養樂多、優格。                                       
                                                                          
13. 儘量購買冷藏肉品，選擇有CAS認證、有品牌的肉品、水產品，              
     通常是冷藏肉，因為品牌有商譽的基本保障，若有問題，                   
     也可以回追廠商。                                                     
                                                                          
14. 清洗蔬菜時先浸後沖。浸泡5分鐘，可以將水溶性農藥溶解在水中；          
     然後在水龍頭下沖 1分鐘，連續3次，就可以把大部份農藥沖乾淨。          
     農業藥物毒物試驗所所長李國欽表示，用水清洗蔬果，                     
     迄今仍是最有效的方法。                                               
                                                                          
15. 多吃纖維高的食物，因為纖維可以排出毒物。                             
                                                                          
                                                                          
16. 少吃脂肪高的食物，也要少吃內臟，因為毒物儲藏在那裡。                 
                                                                          
                                                                          
17. 少吃大型魚，避免汞污染。                                             
                                                                          
                                                                          
18. 購買當令蔬果，不是當季生產的蔬果，需要更多的藥物催生或防蟲，         
     很難避免殘留。                                                       
                                                                          
19. 不要用保麗龍盛裝熱食，因為會釋出微量環境荷爾蒙。                     
                                                                          
                                                                          
20. 少用塑膠類製品微波食物，避免環境荷爾蒙溶出。