Diet, nutrition & cancer prevention
1984
Abstract: Current information about diet, nutrition, and cancer prevention is presented in this guide developed by the National Institutes of Health of the U.S. Department of Health and Human Services. Food components which affect the risk of getting certain cancers include dietary fiber, fat, vitamins and minerals, aflotoxins, and alcohol. General recommendations for decreasing cancer risk include 1) choosing a broad variety of foods, 2) selecting more of some foods (e.g. cruciferous vegetables) and less of others (e.g. high-fat foods), and 3) modifying certain cooking methods (e.g. barbecuing, grilling). Suggestions are provided for selecting among foods commonly served at each meal those that should be eaten more often or less often. Sample menus are given for 1600-calories and 2400-calorie meal plans. Additional features include tables on the fiber and fat content of foods, a guide to reducing dietary fat, a glossary of terms, and a list of cancer prevention tips. (aj).
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