Diet, Nutrition, and Cancer

Häftad, Engelska, 1982

AvNational Research Council,Division on Earth and Life Studies,Commission on Life Sciences,and Cancer Committee on Diet, Nutrition

3 239 kr

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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.

Produktinformation

Utgivningsdatum1982-01-01
Mått216 x 279 x 25 mm
Vikt301 g
FormatHäftad
SpråkEngelska
Antal sidor496
FörlagNational Academies Press
ISBN9780309032803

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1 Front Matter; 2 1 Executive Summary; 3 2 Cancer: Its Nature and Relationship to Diet; 4 3 Methodology Section A - The Relationship Between Nutrients and Cancer; 5 4 Total Caloric Intake; 6 5 Lipids (Fats and Cholesterol); 7 6 Protein; 8 7 Carbohydrates; 9 8 Dietary Fiber; 10 9 Vitamins; 11 10 Minerals; 12 11 Alcohol Section B - The Role of Nonnutritive Dietary Constituents; 13 12 Naturally Occurring Carcinogens; 14 13 Mutagens in Food; 15 14 Additives and Contaminants; 16 15 Inhibitors of Carcinogenisis Section C - Patterns of Diet and Cancer; 17 16 Cancer Incidence and Mortality; 18 17 The Relationship of Diet to Cancer at Specific Sites; 19 18 Assessment of Risk to Human Health; 20 Glossary; 21 Appendix A - Committee on Diet, Nutrition, and Cancer--Affliliations and Major Research Interests; 22 Index

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