Based on a thorough review of the scientific evidence, this book provides the most authoritative assessment yet of the relationship between dietary and nutritional factors and the incidence of cancer. It provides interim dietary guidelines that are likely to reduce the risk of cancer as well as ensure good nutrition.
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Table of contents
- Diet, Nutrition, and Cancer
- Copyright
- Preface
- Contents
- 1 Executive Summary
- 2 Cancer: Its Nature and Relationship to Diet
- 3 Methodology
- 4 Total Caloric Intake
- 5 Lipids (Fats and Cholesterol)
- 6 Protein
- 7 Carbohydrates
- 8 Dietary Fiber
- 9 Vitamins
- 10 Minerals
- 11 Alcohol
- 12 Naturally Occurring Carcinogens
- 13 Mutagens in Food
- 14 Additives and Contaminants
- 15 Inhibitors of Carcinogenesis
- 16 Cancer Incidence and Mortality
- 17 The Relationship of Diet to Cancer at Specific Sites
- 18 Assessment of Risk to Human Health
- Glossary
- Appendix A Committee on Diet, Nutrition, and Cancer—Affiliations and Major Research Interests
- Index
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