Food and cancer. Evaluation of scientific data.

Alimentation et cancer. Evaluation des données scientifiques.

Author(s) : RIBOLI E., DECLOITRE F., COLLET-RIBBING C.

Type of monograph: Book

Summary

The authors have studied more than 2000 references and of the most recent surveys, both in epidemiological surveillance and experimental studies. They draw conclusions and discuss them. Attention is given to the interactions between some nutrients (fatty acids, vitamines, minerals, food fibers, xenobiotics) and the cancerous cellular and molecular processes, and to ways to protect against this disease. There are three main parts in this book: general data on the link between cancer and food (including a discussion of food consumption in France and in some Western countries); epidemiological data; role of certain compounds in food.

Details

Original title: Alimentation et cancer. Evaluation des données scientifiques.
Record ID : 1997-3145
Languages: French
Subject: Figures, economy
Publication: Tec & Doc - Lavoisier - France/France
Publication date: 1996/12
ISBN: 2743001119
Source: Source: 576 p. (15.5 x 24); fig.; tabl.; index; FRF 680.00.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Refrigeration and perishable products: general information;
History of refrigeration;
Food quality and safety. Microbiology;
Refrigeration and perishable products: economics and statistics
Keywords: France; Food; Contamination; Consumption; Cancer; Vitamin; Nutritional value; Statistics; Health; History; Fatty acid