Diet, nutrition, and cancer
1982
Abstract: A major reference text for nutritionists, cancer researchers, physicians, and other health professionals presents detailed, expert reviews on the role of specific dietary components in cancer risk, prevention, and treatment. Scientifically valid data on diet and nutrition in relation to cancer are provided from 3 major sources: human epidemiological studies; animal experiments; and in vitro genetic toxicity tests. The text chapters are organized among 3 major themes: 1) relationships between nutrients and cancer (caloric intake; fats and cholesterol; protein; carbohydrates; dietary fiber; vitamins; minerals; alcoholic beverages); 2) the role of non-nutritive dietary components (naturally occurring carcinogens; mutagens in foods; additives and contaminants; cancer inhibitors in foods); and 3) patterns associations with specific cancer types; and risk assessments). The text is introduced with an overview of the nature of cancer and its relationship to diet, and of the various methodological approaches that have been used in studies of the association of dietary and nutritional factors with cancer.
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Издатель National Academy Press | Washington, D.C. : National Academy Press, 1982
Эту запись предоставил National Agricultural Library