Despite increasing knowledge of human nutrition, the dietary contribution to cancer remains a troubling question. Carcinogens and Anticarcinogens assembles the best available information on the magnitude of potential cancer risk--and potential anticarcinogenic effect--from naturally occurring chemicals compared with risk from synthetic chemical constituents. The committee draws important conclusions about diet and cancer, including the carcinogenic role of excess calories and fat, the anticarcinogenic benefit of fiber and other substances, and the impact of food additive regulation. The book offers recommendations for epidemiological and diet research. Carcinogens and Anticarcinogens provides a readable overview of issues and addresses critical questions: Does diet contribute to an appreciable proportion of human cancer? Are there significant interactions between carcinogens and anticarcinogens in the diet? The volume discusses the mechanisms of carcinogenic and anticarcinogenic properties and considers whether techniques used to evaluate the carcinogenic potential of synthetics can be used with naturally occurring chemicals. The committee provides criteria for prioritizing the vast number of substances that need to be tested. Carcinogens and Anticarcinogens clarifies the issues and sets the direction for further investigations into diet and cancer. This volume will be of interest to anyone involved in food and health issues: policymakers, regulators, researchers, nutrition professionals, and health advocates.
Table of Contents
|2 Naturally Occurring Carcinogens and Anticarcinogens in the Diet||35-126|
|3 Synthetic Carcinogens in the Diet||127-180|
|4 Methods for Evaluating Potential Carcinogens and Anticarcinogens||181-218|
|5 Risk Comparisons||219-334|
|6 Conclusions, Recommendations, and Future Directions||335-358|
|Appendix A: Selected Substances in Food Subjected to Some Degree of . . .||359-376|
|Appendix B: Agents with Potential Carcinogenic Activity and Their Occurrence...||377-406|
|Appendix C: Chemical Compounds Occurring in Dietary Plants that Have Been . . .||407-418|
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