Diet, Nutrition, and Cancer

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Diet, Nutrition, and Cancer (1982)
Commission on Life Sciences (CLS)

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51

Front Matter (R1-R14)

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)

6 Protein (106-122)

7 Carbohydrates (123-129)

8 Dietary Fiber (130-137)

9 Vitamins (138-161)

10 Minerals (162-201)

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)

Glossary (447-452)

Appendix A - Committee on Diet, Nutrition, and Cancer--Affliliations and Major Research Interests (453-456)

Index (457-478)