Diet and Nutrition in the Etiology and Primary Prevention of Colon Cancer

  • Roberd M. Bostick
Part of the Nutrition ◊ and ◊ Health book series (NH)


In the United States, cancer is the second leading cause of death, and cancer of the colon and rectum is the second most common cause of cancer mortality (1). It is estimated that most cancers may be preventable, and that 35% of all cancers may be related to diet (2). Ecologic and migration studies indicate the importance of environmental factors in colon cancer (3). Diet appears to have a particularly strong association with occurrence of this cancer (4,5) and thus offers promise for intervention. Furthermore, mortality from colon cancer in the United States has not changed substantially over the past 50 years (6) suggesting that prevention may offer the best opportunity to control the disease.


Colon Cancer Bile Acid Epithelial Cell Proliferation Colon Carcinogenesis Fecal Bile Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer Science+Business Media New York 1997

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  • Roberd M. Bostick

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