Dietary fatty acids and cancer

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations


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 languageEnglish
Title of host publicationFatty Acids in Foods and their Health Implications, Third Edition
Number of pages48
ISBN (Electronic)9781420006902
StatePublished - Jan 1 2007

Bibliographical note

Publisher Copyright:
© 2008 by Taylor & Francis Group, LLC.

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences
  • General Medicine


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