Nutrition and Cancer PreventionCRC Press, 1995 M12 21 - 384 pages Dietary nutrients affect the body's physiology and can contribute to the promotion or prevention of cancer. Nutrition and Cancer Prevention examines key nutrients and dietary components such as alcohol, fat, and caffeine, and the role each plays in increasing risk and in developing prevention strategies. |
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activity alcohol animals anticarcinogenic antioxidants ascorbic acid associated aversions B-carotene Biochem Biol blood breast cancer butylated caffeine calcium calories cancer cells Cancer Inst cancer patients cancer prevention Cancer Res cancer risk carcinogenesis carcinogens carcinoma case-control study cell proliferation chemical Clin colon cancer colon carcinogenesis compounds concentrations consumption corn oil cytochrome P-450 decreased dietary fat disease DMBA Effect of dietary effect of vitamin enhanced enzymes Epidemiol epidemiological ethanol fatty acids fiber fish oil free radicals glucose glutathione S-transferase GSTs Health hepatic heterocyclic amines human immune increased induced inhibition levels lipid peroxidation liver lung cancer mammary gland mammary tumor mechanisms metabolism metabolites mice mouse mutagenic Natl Nutr nutrients Nutrition omega-3 oral oxidative plasma protein PUFA quartiles rats receptor reduced risk factors role selenium serum significant significantly smoking tertiles tissues tumor cells tumor incidence tumor promotion tumorigenesis vitamin C intake vitamin E vitro vivo
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Page 334 - This work performed under the auspices of the US Department of Energy by Lawrence Livermore National Laboratory under contract No.
Page 335 - Sugimura T, Nagao M, Kawachi T, Honda M, Yahagi T, Seino Y, Sato S, Matsukura N, Matsushima T, Shirai A, Sawamura M, Matsumoto H (1977) Mutagen-carcinogens in food, with special reference to highly mutagenic pyrolytic products in broiled foods. In: Hiatt HH, Watson JD, Winsten JA (eds) Origins of human cancer.