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Dietary Fats, Lipids, Hormones, and Tumorigenesis pp 157–163Cite as

Dietary Fat and Colon Cancer

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 399))

Abstract

It is estimated that there will be an estimated 149,000 new cases of colorectal carcinoma in the United States this year. The colon is the second most common site of serious malignancy and is the most common in women over 75, the fastest growing segment of the population.1 Despite intense efforts at early detection, the disease is frequently metastatic at the time of diagnosis. The death rate has hovered at approximately 50% for the past several decades and nearly 60,000 deaths are expected this year. Improved prevention is crucial to reducing the immense human and financial costs of this disease. Study of the link between dietary fat and colorectal carcinogenesis may lead to improved methods of cancer prevention.

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  1. Digestive Disease Center, 200 U.C.L.A Medial Plaza, Suite 365A, Los Angels, California, 90095, USA

    J. R. Hecht

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  1. University of California, Los Angeles, Philadelphia, California, USA

    David Heber

  2. The Wistar Institute, Philadelphia, Pennsylvania, USA

    David Kritchevsky

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© 1996 Plenum Press, New York

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Hecht, J.R. (1996). Dietary Fat and Colon Cancer. In: Heber, D., Kritchevsky, D. (eds) Dietary Fats, Lipids, Hormones, and Tumorigenesis. Advances in Experimental Medicine and Biology, vol 399. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1151-5_12

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  • DOI: https://doi.org/10.1007/978-1-4613-1151-5_12

  • Publisher Name: Springer, Boston, MA

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