Nutrition, cancer, cardiovascular disease, and mortality
1985
Sherwin, R.
The role of nutrition and diet for cancer and for cardiovascular disease (CVD) has been frequently, but independently, discussed. Several of the dietary recommendations are common for both diseases (reduction of dietary fat and the increase in fruits, grains, and vegetables). but for CVD it has also been recommended to decrease dietary cholesterol and to increase the proportion of polyunsaturated fatty acids. The author of this article feels that by both diseases following the dietary guidelines set for CVD that the risk of cancer can be reduced further.(mp)
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