Diet, nutrients, and gastrointestinal cancer.

Abstract:

:Tobacco and alcohol use are strong risk factors for cancer of the upper gastrointestinal tract. Saturated fat and red meat intake also appear to increase the risk of colorectal cancer. The strongest and most consistent dietary protective factors for gastrointestinal cancer are vegetables and fruits. Some micronutrients show beneficial effects, but the degree of protection is less than that observed from whole plant foods. Substantial decreases in the morbidity and mortality from gastrointestinal cancer could occur with more widespread adoption of dietary guidelines designed for cancer prevention.

authors

Hensrud DD,Heimburger DC

doi

10.1016/s0889-8553(05)70006-6

subject

Has Abstract

pub_date

1998-06-01 00:00:00

pages

325-46

issue

2

eissn

0889-8553

issn

1558-1942

pii

S0889-8553(05)70006-6

journal_volume

27

pub_type

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