這本及時的出版物報告和審查了營養(yǎng)對癌癥病因、治療和預(yù)防的影響的最新發(fā)現(xiàn)。病因包括營養(yǎng)、致癌、流行病學(xué)、生物化學(xué)和食品技術(shù)的臨床和實驗研究。治療的范圍集中在臨床營養(yǎng)學(xué)、腫瘤學(xué)、營養(yǎng)學(xué)和生物工程方面的研究。討論的預(yù)防方法包括公共衛(wèi)生建議、預(yù)防醫(yī)學(xué)、行為矯正、教育、功能性食品以及農(nóng)業(yè)和食品生產(chǎn)政策。

This timely publication reports and reviews current findings on the effects of nutrition on the etiology, therapy, and prevention of cancer. Etiological issues include clinical and experimental research in nutrition, carcinogenesis, epidemiology, biochemistry, and food technology. Coverage of therapy focuses on research in clinical nutrition and oncology, dietetics, and bioengineering. Prevention approaches discussed include public health recommendations, preventative medicine, behavior modification, education, functional foods, and agricultural and food production policies.