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1. INTRODUCTION
2. WHAT IS
CANCER?
3. THE RISK
FACTORS FOR GETTING
CANCER
-
Environmental Factors
- Chemical
Carcinogens
- Viruses
-
Radiation
- Food
-
INHERITED GENETIC MUTATIONS
4. INDICATIONS
THAT DIET INFLUENCES
CANCER RISKS
5. ROLE OF DIET
IN CAUSING CANCER
- Dietary
Carcinogens
- High Fat
Diet and Access Calories
- Salted
Food Like Fish and Pickled Vegetables
- Alcohol
Consumption
-
Pesticides and Fungicides: (No Clear Evidence In Humans)
6. HOW CERTAIN
FOODS MAY REDUCE THE RISK OF
CANCER
- How Do
Some Foods Help Us Fight Against
Cancer?
- Phytochemicals
-
Antioxidants
- High
Fiber
- Exercise
- Whole
Grains
- Low Fat
Intake
7. COMMON
QUESTIONS ABOUT DIET AND
CANCER
8. FIVE COLORS OF
YOUR DIET
9. FIVE A DAY:
FROM THE AMERICAN NATIONAL
CANCER INSTITUTE
10. SOME GREAT
TIPS TO FOLLOW
11. REFERENCE
12.
ACKNOWLEDGEMENTS
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