Early epidemiologic studies have hinted at an anticancer role for multiple antioxidant compounds that are present in fresh produce. These substances target reactive oxygen and nitrogen species and potentially reduce oxidative damage to DNA that results in mutagenic change and potentially the initiation of cancer, disease and aging. It is tempting to believe that these compounds, through their in vitro actions as observed in cancer cell lines and certain animal experiments, may have the same anticarcinogenic role in humans. This article summarizes the relationship between fresh produce and antioxidant supplements and cancer risks from recent epidemiologic studies as well as identifying worrying trends and future directions for research into this most controversial field. Recent molecular data suggest that certain antioxidants may contribute towards oncogenesis.