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.
Table of Contents
|1 Executive Summary||1-16|
|2 Cancer: Its Nature and Relationship to Diet||17-29|
|3 Methodology Section A - The Relationship Between Nutrients and Cancer||30-65|
|4 Total Caloric Intake||66-72|
|5 Lipids (Fats and Cholesterol)||73-105|
|8 Dietary Fiber||130-137|
|11 Alcohol Section B - The Role of Nonnutritive Dietary Constituents||202-233|
|12 Naturally Occurring Carcinogens||234-276|
|13 Mutagens in Food||277-303|
|14 Additives and Contaminants||304-357|
|15 Inhibitors of CarcinogenisisSection C - Patterns of Diet and Cancer||358-371|
|16 Cancer Incidence and Mortality||372-390|
|17 The Relationship of Diet to Cancer at Specific Sites||391-429|
|18 Assessment of Risk to Human Health||430-446|
|Appendix A - Committee on Diet, Nutrition, and Cancer--Affliliations and Major Research Interests||453-456|
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