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Diet and Cancer: Epidemiology and Risk Reduction 

Diet and Cancer: Epidemiology and Risk Reduction
Diet and Cancer: Epidemiology and Risk Reduction

Cynthia A. Thomson

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date: 25 October 2020

Chapter 5 discusses epidemiology and risk reduction in cancer via diet, including how repeated exposures to sufficient, but not excess, amounts of cancer-preventive nutrients and bioactive food component can help prevent cancer, how cancer-preventive bioactive compounds are found predominantly in foods of plant origin and many have several biological activities associated with reduced cancer risk, how diet alters carcinogenesis through a variety of cellular and molecular pathways including immune modulation, modulation of growth factors/signals, methylation, apoptosis, antioxidation, and anti-inflammatory effects, that specific dietary recommendations for risk reduction are available from the American Cancer Society and the American Institute for Cancer Research/World Cancer Research Fund, that adopting a cancer-preventive diet can be beneficial, and that cancer survivors, family members of cancer patients, smokers, obese individuals, those with high UV light or other environmental exposures and those with compromised immunity are subgroups should be specifically targeted for cancer-risk-reduction education.

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