CANCER AND NUTRITION by

CANCER AND NUTRITION

By
Email this review

KIRKUS REVIEW

This is the way it should be done: a responsible interpretation of recent findings on possible food-and-cancer realtionships, set into a usable framework for individual action. Simone, a researcher at the U. of Pennsylvania Medical School (formerly at the National Cancer Institute), notes that cancer is the second leading cause of death in the US and briefly explains how each of several factors have been implicated in its increasing incidence: direct diet and nutritional risk factors, chemical and environmental agents, occupational risks, age, genetic factors, atherosclerosis, hormonal factors, viruses, and radiation. He then clarifies the complex body defense systems and describes the role of various nutrients (proteins, carbohydrates, lipids, vitamins, minerals) in maintaining and strengthening those systems. On the other side, however, are the cancer-related risks of eating--most prominently, from (deliberate) food additives and (accidental) contaminants. Simone also reports startling evidence that obesity and cardiovascular disease are related not only to recognized nutritional problems, but are increasingly being associated with the higher incidence of cancer. Still in the category of news are direct links between breast cancer and high fat intake, while updates are provided on the relationships between alcohol, caffein, and tobacco use and gastrointestinal cancers. Simone puts his discouraging news into a helpful perspective with a diet plan to alleviate the problems--and indicates other lifestyle changes (exercise, relaxation) necessary to decrease the likelihood of cancer. Excellent in itself, and a valuable corrective to some of the unfounded works on the subject around (including Kushi, below).

Pub Date: July 4th, 1983
Publisher: McGraw-Hill