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PART ONE BACKGROUND
Chapter 1 International variations and trends
- 1.1 Food systems and diets throughout history
- 1.2 Foods and drinks, physical activity, body composition
- 1.3 Migrant and other ecological studies
- 1.4 Conclusions
Chapter 2 The cancer process
- 2.1 Basic concepts and principles
- 2.2 Cellular processes
- 2.3 Carcinogen metabolism
- 2.4 Causes of cancer
- 2.5 Nutrition and cancer
- 2.6 Conclusions
Chapter 3 Judging the evidence
- 3.1 Epidemiological evidence
- 3.2 Experimental evidence
- 3.3 Methods of assessment
- 3.4 Causation and risk
- 3.5 Coming to judgement
- 3.6 Conclusions
PART TWO EVIDENCE AND JUDGEMENTS
Chapter 4 Foods and drinks
- 4.1 Cereals (grains), roots, tubers and plantains
- 4.2 Vegetables, fruits, pulses (legumes), nuts, seeds, herbs, spices
- 4.3 Meat, poultry, fish and eggs
- 4.4 Milk, dairy products
- 4.5 Fats and oils
- 4.6 Sugars and salt
- 4.7 Water, fruit juices, soft drinks and hot drinks
- 4.8 Alcoholic drinks
- 4.9 Food production, processing, preservation and preparation
- 4.10 Dietary constituents and supplements
- 4.11 Dietary patterns
Chapter 5 Physical activity
Chapter 6 Growth, development, body composition
Chapter 7 Cancers
- 7.1 Mouth, pharynx and larynx
- 7.2 Nasopharynx
- 7.3 Oesophagus
- 7.4 Lung
- 7.5 Stomach
- 7.6 Pancreas
- 7.7 Gallbladder
- 7.8 Liver
- 7.9 Colon and rectum
- 7.10 Breast
- 7.11 Ovary
- 7.12 Endometrium
- 7.13 Cervix
- 7.14 Prostate
- 7.15 Kidney
- 7.16 Bladder
- 7.17 Skin
- 7.18 Other cancers
Chapter 8 Determinants of weight gain, overweight, obesity
Chapter 9 Cancer survivors
Chapter 10 Findings of other reports
- 10.1 Method
- 10.2 Interpretation of the data
- 10.3 Nutritional deficiencies
- 10.4 Infectious diseases
- 10.5 Chronic diseases other than cancer
- 10.6 Cancer
- 10.7 Conclusions
Chapter 11 Research issues
PART THREE RECOMMENDATIONS
Chapter 12 Public health goals and personal recommendations
- 12.1 Principles
- 12.2 Goals and recommendations
- 12.3 Patterns of food, nutrition and physical activity
Index
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