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


Front Matter
1 Executive Summary
2 Cancer: Its Nature and Relationship to Diet
3 Methodology
Section A - The Relationship Between Nutrients and Cancer
4 Total Caloric Intake
5 Lipids (Fats and Cholesterol)
6 Protein
7 Carbohydrates
8 Dietary Fiber
9 Vitamins
10 Minerals
11 Alcohol
Section B - The Role of Nonnutritive Dietary Constituents
12 Naturally Occurring Carcinogens
13 Mutagens in Food
14 Additives and Contaminants
15 Inhibitors of Carcinogenisis
Section C - Patterns of Diet and Cancer
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--Affliliations and Major Research Interests
Index