Background High dietary intake or blood concentrations (as biomarkers of dietary intake) of
vitamin C, carotenoids, and vitamin E have been associated with reduced risk of …

Low intake of vegetables, fruits, and carotenoids is consistently associated with increased
risk of lung cancer in both prospective and retrospective studies. In addition, low levels of β …

In 1986, a prospective cohort study on diet and cancer was started in The Netherlands. The
cohort (n= 120, 852) of 55–69 year old men (48.2%) and women (51.8%) originates from …

A general overview of the phenolic compounds in food and health is presented, with
emphasis on the actual amounts eaten by humans and possible effects on cancer. Because …

Probes developments and trends in research and clinical applications of vitamin E,
discussing its chemistry and biochemistry and natural occurence in nuts, seeds, whole …

Epidemiologic evidence on the relationship between nutrition and lung cancer is reviewed.
Observational studies of diet and lung cancer, both prospective and retrospective, continue …

This is the threshold of an era when many of the most prevalent human cancers can, to a
significant extent, be prevented through life-style changes or medical interventions. For lung …

There is now uniform agreement among oncologists that the incidence of cancer is
determined, in large part, by factors in the environment and aspects of behaviour that are …

Epidemiological and laboratory studies suggest that vitamin supplements may be helpful in
the prevention of some cancers but clinical trials to date have failed to demonstrate …

Background: Some epidemiological investigations suggest that higher intake or biochemical
status of vitamin E and β-carotene might be associated with reduced risk of colorectal …