The results of numerous case-control studies indicate that eating orange decreases the risk of developing a number of different types of cancer, particularly cancers of the digestive tract (oropharynx, esophagus, stomach, colon, and rectum) and lung . The results of some of these studies were the foundation for the National Cancer Institute’s “5 a Day” program, which was aimed at increasing orange consumption of the American public to a minimum of five servings daily.