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Advances in Nutrition and Cancer

  • Book
  • © 1993

Overview

Editors:
  1. Vincenzo Zappia

    1. Institute of Biochemistry of Macromolecules Medical School, Second University of Naples, Naples, Italy

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  2. Marco Salvatore

    1. Fondazione “Giovanni Pascale”, National Cancer Institute, Naples, Italy

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  3. Fulvio Ragione

    1. Institute of Biochemistry of Macromolecules Medical School, Second University of Naples, Naples, Italy

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Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 348)

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-4
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  2. Molecular Bases of Malignant Transformation

    1. Front Matter

      Pages 5-5
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    2. Growth Factors and Malignant Transformation

      • Stuart A. Aaronson, Toru Miki, Kimberly Meyers, Andrew Chan
      Pages 7-22

    3. Tumor Suppressor Genes which Encode Transcriptional Repressors: Studies on the EGR and Wilms’ Tumor (WT1) Gene Products

      • Frank J. Rauscher III
      Pages 23-29

    4. Enzyme Deficiency and Tumor Suppressor Genes: Absence of 5’-Deoxy-5’-Methylthioadenosine Phosphorylase in Human Tumors

      • Fulvio Della Ragione, Adriana Oliva, Rosanna Palumbo, Gian Luigi Russo, Vincenzo Zappia
      Pages 31-43

    5. HOX Gene Expression in Human Cancers

      • Pasquale Barba, Maria Cristina Magli, Claudia Tiberio, Clemente Cillo
      Pages 45-57

    6. Thyroid Specific Expression of the Ki-ras Oncogene in Transgenic Mice

      • Giovanni Santelli, Vittorio de Franciscis, Gennaro Chiappetta, Amelia D’Alessio, Daniela Califano, Alba Mineo et al.
      Pages 59-62

  3. Epidemiological Studies: Risk Factors and Diet

    1. Front Matter

      Pages 63-63
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    2. Nutrition and Cancer: General Considerations

      • Flaminio Fidanza
      Pages 65-67

    3. Diet and Precancerous Lesions

      • Michael J. Hill
      Pages 69-74

    4. Dietary Prevention of Chronic Diseases: The Potential for Cardiovascular Diseases

      • Salvatore Panico, Egidio Celentano, Rocco Galasso, Eduardo Farinaro, Camilla Ambrosca, Rossano Dello Iacovo
      Pages 75-83

    5. Dietary Fibres and Cancer

      • Attilio Giacosa, Rosangela Filiberti, Paola Visconti, Michael J. Hill, Franco Berrino, Amleto D’Amicis
      Pages 85-97

    6. Dietary Fiber in the Prevention of Cardiovascular Disease

      • Gabriele Riccardi, Anna V. Ciardullo
      Pages 99-104

  4. Clinical Research and Perspectives

    1. Front Matter

      Pages 105-105
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    2. Diet and Large Bowel Cancer

      • Jean Faivre, Marie-Christine Boutron, Valerie Quipourt
      Pages 107-118

    3. On the Nutritional Etiology of Breast Cancer

      • Frits de Waard
      Pages 119-122

    4. Diet and Gastric Cancer

      • Peter I. Reed
      Pages 123-132

    5. Diet, Coeliac Disease and Gastrointestinal Neoplasm

      • Gabriele Mazzacca
      Pages 133-136

    6. Protective Aspects of the Mediterranean Diet

      • Anna Ferro-Luzzi, Andrea Ghiselli
      Pages 137-144

    7. The Role of “Bioelectrical Impedance Analysis” in the Evaluation of the Nutritional Status of Cancer Patients

      • Giuseppe Catalano, Michele Della Vittoria Scarpati, Ferdinando De Vita, Pasquale Federico, Giuseppina Guarino, Andrea Perrelli et al.
      Pages 145-148
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Keywords

About this book

This volume contains the scientific contributions presented at the International Symposium held in Naples, Italy, in November 1992 at the National Tumor Institute "Fondazione Pascale". The Meeting gathered together experts from different disciplines, all involved in the vital and timely subject of Nutrition and Cancer. About 15 years ago a consensus among cancer epidemiologists began to emerge suggesting that diet might be responsible for 30-60% of the cancers in the developed world. The best estimate, reported in a now classical paper by Richard Doll and Richard Peto (1981), was that by dietary modification, it would be possible to reduce fatal cancers by about 35%. Within about six years there was widespread agreement that the principal changes required were a reduction in consumption of fat, along with an increase in the consumption of fruit, green and yellow vegetables, dietary fiber, and some micronutrients. Attention was also paid to the methods of cooking and preservation of foodstuffs. On the other hand very few, if any, effects were attributed to food additives and to pollution of food by trace pesticides, to which the general public often gives unfounded importance.

Editors and Affiliations

  • Institute of Biochemistry of Macromolecules Medical School, Second University of Naples, Naples, Italy

    Vincenzo Zappia, Fulvio Ragione

  • Fondazione “Giovanni Pascale”, National Cancer Institute, Naples, Italy

    Marco Salvatore

Bibliographic Information

  • Book Title: Advances in Nutrition and Cancer

  • Editors: Vincenzo Zappia, Marco Salvatore, Fulvio Ragione

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4615-2942-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1993

  • Hardcover ISBN: 978-0-306-44670-2Published: 31 January 1994

  • Softcover ISBN: 978-1-4613-6278-4Published: 25 October 2012

  • eBook ISBN: 978-1-4615-2942-2Published: 06 December 2012

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: IV, 169

  • Topics: Oncology, Nutrition, Biochemistry, general, Animal Anatomy / Morphology / Histology, Plant Sciences

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