Food, Nutrition, and Cancer

author

  • Mohammad Reza Ariaei Nezhad
Abstract:

Cancer is one of the 1ea<ling cause="" of="" death="" and="" is="" a="" major="" public="" health="" problem="" all="" over="" the="" world.="" epi­demiological="" studies="" have="" led="" to="" concept="" that="" environ­mental="" factors="" may="" be="" important="" in="" carcinogenesis.="" diet="" nutrition="" are="" receiving="" increased="" attention="" relation="" 'to="" carcinogenesis="" research="" efforts="" this="" field="" ex­pending="" from="" day="" day. ="" although="" development="" certain="" types="" neo­plasms="" repressed="" by="" specific="" dietary="" deficiencies="" other="" actually="" augmented="" such="" deficiencies.="" fact.="" viewed="" as="" modifiers,="" rather="" than="" initiators="" ,of="" tumorigenesis.="" caloric="" intake,="" type="" amount="" fat,="" proteine,="" amino="" acids,="" vitamins,="" minerals,="" fibers="" constituents="" been="" studied="" regard="" their="" influence="" on="" neo­plasms. Studies conducted to date indicate that the modifying effect of diet and nutrition may be exerted through speci­fic effects on intestinal bacteria, endocrine system, im­munological system, cell proliferations and the rate of car­cinogen transfer throughout the body. 

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Journal title

volume 5  issue 4

pages  286- 293

publication date 1977-10

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