Abstract
The amount and type of fat consumed in the diet may be important in the development of human cancer. Several organizations have advocated decreasing the fat content of the diet as a means of Preventing the development of cancer. For example, the American Institute for Cancer Research states to “limit consumption of fatty foods, particularly those of animal origin” (World Cancer Research Fund/American Institute for Cancer Research, 1997). On the other hand, the American Cancer Society no longer speci, cally recommends lowering fat intake, and instead advises individuals to eat a variety of healthy foods, with an emphasis on plant sources (American Cancer Society, 2006).
| Original language | English |
|---|---|
| Title of host publication | Fatty Acids in Foods and their Health Implications, Third Edition |
| Pages | 1085-1132 |
| Number of pages | 48 |
| ISBN (Electronic) | 9781420006902 |
| State | Published - Jan 1 2007 |
ASJC Scopus subject areas
- Engineering (all)
- Agricultural and Biological Sciences (all)
- Medicine (all)
