Abstract
That good nutrition promotes good health is obvious. More recently, with some visibility in the popular press, the role of bad nutrition and poor diet habits has been linked to increased chances of heart disease and cancer. Despite general acceptance of the theory, practice in the form of the American diet falls short of implementing these simple principles.
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© 1995 Springer Science+Business Media New York
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Knauf, V.C., Facciotti, D. (1995). Genetic Engineering of Foods to Reduce the Risk of Heart Disease and Cancer. In: Longenecker, J.B., Kritchevsky, D., Drezner, M.K. (eds) Nutrition and Biotechnology in Heart Disease and Cancer. Advances in Experimental Medicine and Biology, vol 369. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1957-7_21
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DOI: https://doi.org/10.1007/978-1-4615-1957-7_21
Publisher Name: Springer, Boston, MA
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