Diet, Nutrition, and Cancer

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 ContentsFront Matter1 Executive Summary2 Cancer: Its Nature and Relationship to Diet3 MethodologySection A - The Relationship Between Nutrients and Cancer4 Total Caloric Intake5 Lipids (Fats and Cholesterol)6 Protein7 Carbohydrates8 Dietary Fiber9 Vitamins10 Minerals11 AlcoholSection B - The Role of Nonnutritive Dietary Constituents12 Naturally Occurring Carcinogens13 Mutagens in Food14 Additives and Contaminants15 Inhibitors of CarcinogenisisSection C - Patterns of Diet and Cancer16 Cancer Incidence and Mortality17 The Relationship of Diet to Cancer at Specific Sites18 Assessment of Risk to Human HealthGlossaryAppendix A - Committee on Diet, Nutrition, and Cancer--Affliliations and Major Research InterestsIndex