Nutrition and cancer

the long version

An increasing number of epidemiological studies have shown a strong link between diet and cancer. One frequently quoted study, has suggested that as many as 35% of cancer-related deaths may be attributed to dietary factors. There is also growing evidence that certain dietary components may have an important role to play as protective agents against carcinogenesis. Not surprisingly, it is anticipated that the field of nutrition and related disease will be a major area of research over the next decade. This book provides a concise, yet authoritative review of the relationship between diet and some of the more common cancers, including breast, prostate and endometrial cancer. Through eleven chapters, the distinguished editorial team describe geographical differences in cancer, aetiological considerations, the role of antioxidants, with later chapters concentrating on specific cancers and dietary components affecting benign diseases. Final sections discuss the effect of vitamins on molecular structures, with the last chapter reviewing the future of chemoprevention and diet. It is expected that this book will find a unique place in the literature for oncologist, endocrinologists, nutritionists and all those involved in cancer prevention.