These two volumes bring together a wide variety of studies concerning the role nutrition plays in the etiology of various types of cancer, namely, cancer of the esophagus, upper alimentary tract, pancreas, liver, colon, breast, and prostate. The purpose of each chapter is to provide a critical interpretive review of the area, to identify gaps and inconsistencies in present knowledge, and to suggest new areas for future research.
1. Retinoids and Mammary Gland Tumorigenesis 2. Selenium and Murine Marrary Tumorigenesis 3. Chemoprevention of Cancer 4. Natural Inhibitors of Carcinogenesis 5. Epidemiologic Findings Relating Diet to Cancer of the Esophagus 6. Cancer of the Esophagus 7. Alcohol, Nutrition and Cancer 8. Mutagens and Carcinogens in Food 9. Formation and Occurrence of Nitrosamines in Food 10. Diet, Nutrition, and Cancer