The Committee on Diet, Nutrition, and Cancer's Books

Food and Cancer

A Guide to Understanding the Secondary Causes of Cancer

By: Trung Nguyen,The Committee on Diet, Nutrition, and Cancer

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Food and Cancer

A Guide to Understanding the Secondary Causes of Cancer

By: Trung Nguyen,The Committee on Diet, Nutrition, and Cancer

This is book 1 of 5 of the Understand Cancer Series. After reading this series, the reader will understand the cause, prevention, and treatment of cancer based on the best-available science. This book answers the question, “What causes cancer?” It examines the secondary causes of cancer. Is cancer caused by genetics, the environment, or diet? The book provides insight into breast cancer, liver cancer, pancreatic cancer, colorectal cancer, and many other types of cancers—all backed by scientific research. The references in this book alone are over 100 pages. This book may be the most authoritative voice on the subject.

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638

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EnCognitive.com

Published Date

ISBN 10

1927091144

ISBN 13

9781927091142

Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease

By: National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee on the Development of Guiding Principles for the Inclusion of Chronic Disease Endpoints in Future Dietary Reference Intakes

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Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease

Since 1938 and 1941, nutrient intake recommendations have been issued to the public in Canada and the United States, respectively. Currently defined as the Dietary Reference Intakes (DRIs), these values are a set of standards established by consensus committees under the National Academies of Sciences, Engineering, and Medicine and used for planning and assessing diets of apparently healthy individuals and groups. In 2015, a multidisciplinary working group sponsored by the Canadian and U.S. government DRI steering committees convened to identify key scientific challenges encountered in the use of chronic disease endpoints to establish DRI values. Their report, Options for Basing Dietary Reference Intakes (DRIs) on Chronic Disease: Report from a Joint US-/Canadian-Sponsored Working Group, outlined and proposed ways to address conceptual and methodological challenges related to the work of future DRI Committees. This report assesses the options presented in the previous report and determines guiding principles for including chronic disease endpoints for food substances that will be used by future National Academies committees in establishing DRIs.

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335

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National Academies Press

Published Date

ISBN 10

0309462592

ISBN 13

9780309462594

Designing Foods

Animal Product Options in the Marketplace

By: National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products

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Designing Foods

Animal Product Options in the Marketplace

By: National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

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384

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National Academies Press

Published Date

ISBN 10

0309037980

ISBN 13

9780309037983

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

By: Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on Dietary Antioxidants and Related Compounds

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Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.

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530

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National Academies Press

Published Date

ISBN 10

0309069491

ISBN 13

9780309069496

Air Pollution, the Automobile, and Public Health

By: Sponsored by The Health Effects Institute

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Air Pollution, the Automobile, and Public Health

By: Sponsored by The Health Effects Institute

The combination of scientific and institutional integrity represented by this book is unusual. It should be a model for future endeavors to help quantify environmental risk as a basis for good decisionmaking." â€"William D. Ruckelshaus, from the foreword. This volume, prepared under the auspices of the Health Effects Institute, an independent research organization created and funded jointly by the Environmental Protection Agency and the automobile industry, brings together experts on atmospheric exposure and on the biological effects of toxic substances to examine what is knownâ€"and not knownâ€"about the human health risks of automotive emissions.

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703

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National Academies Press

Published Date

ISBN 10

0309037263

ISBN 13

9780309037266

Arsenic in Drinking Water

2001 Update

By: National Research Council,Division on Earth and Life Studies,Board on Environmental Studies and Toxicology,Committee on Toxicology,Subcommittee to Update the 1999 Arsenic in Drinking Water Report

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Arsenic in Drinking Water

2001 Update

By: National Research Council,Division on Earth and Life Studies,Board on Environmental Studies and Toxicology,Committee on Toxicology,Subcommittee to Update the 1999 Arsenic in Drinking Water Report

Having safe drinking water is important to all Americans. The Environmental Protection Agency's decision in the summer of 2001 to delay implementing a new, more stringent standard for the maximum allowable level for arsenic in drinking water generated a great deal of criticism and controversy. Ultimately at issue were newer data on arsenic beyond those that had been examined in a 1999 National Research Council report. EPA asked the National Research Council for an evaluation of the new data available. The committee's analyses and conclusions are presented in Arsenic in Drinking Water: 2001 Update. New epidemiological studies are critically evaluated, as are new experimental data that provide information on how and at what level arsenic in drinking water can lead to cancer. The report's findings are consistent with those of the 1999 report that found high risks of cancer at the previous federal standard of 50 parts per billion. In fact, the new report concludes that men and women who consume water containing 3 parts per billion of arsenic daily have about a 1 in 1,000 increased risk of developing bladder or lung cancer during their lifetime.

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242

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National Academies Press

Published Date

ISBN 10

0309076293

ISBN 13

9780309076296

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride

By: Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes

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Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride

By: Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes

Since 1941, Recommended Dietary Allowances (RDAs) has been recognized as the most authoritative source of information on nutrient levels for healthy people. Since publication of the 10th edition in 1989, there has been rising awareness of the impact of nutrition on chronic disease. In light of new research findings and a growing public focus on nutrition and health, the expert panel responsible for formulation RDAs reviewed and expanded its approachâ€"the result: Dietary Reference Intakes. This new series of references greatly extends the scope and application of previous nutrient guidelines. For each nutrient the book presents what is known about how the nutrient functions in the human body, what the best method is to determine its requirements, which factors (caffeine or exercise, for example) may affect how it works, and how the nutrient may be related to chronic disease. The first volume of Dietary Reference Intakes includes calcium, phosphorus, magnesium, vitamin D, and fluoride. The second book in the series presents information about thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Based on analysis of nutrient metabolism in humans and data on intakes in the U.S. population, the committee recommends intakes for each age groupâ€"from the first days of life through childhood, sexual maturity, midlife, and the later years. Recommendations for pregnancy and lactation also are made, and the book identifies when intake of a nutrient may be too much. Representing a new paradigm for the nutrition community, Dietary Reference Intakes encompasses: Estimated Average Requirements (EARs). These are used to set Recommended Dietary Allowances. Recommended Dietary Allowances (RDAs). Intakes that meet the RDA are likely to meet the nutrient requirement of nearly all individuals in a life-stage and gender group. Adequate Intakes (AIs). These are used instead of RDAs when an EAR cannot be calculated. Both the RDA and the AI may be used as goals for individual intake. Tolerable Upper Intake Levels (ULs). Intakes below the UL are unlikely to pose risks of adverse health effects in healthy people. This new framework encompasses both essential nutrients and other food components thought to pay a role in health, such as dietary fiber. It incorporates functional endpoints and examines the relationship between dose and response in determining adequacy and the hazards of excess intake for each nutrient.

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449

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National Academies Press

Published Date

ISBN 10

0309063507

ISBN 13

9780309063500

Nutrition Labeling

Issues and Directions for the 1990s

By: Institute of Medicine,Committee on the Nutrition Components of Food Labeling

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Nutrition Labeling

Issues and Directions for the 1990s

By: Institute of Medicine,Committee on the Nutrition Components of Food Labeling

Nutrition Labeling offers a thorough examination of current nutrition labeling practices and recommends ways to make food labeling information consistent with recent dietary recommendations from the U.S. Surgeon General and the National Research Council. The volume proposes implementing a food labeling reform program, addressing such key issues as requiring mandatory nutrition labeling on most packaged foods, expanding nutrition labeling to foods that do not currently provide this information, making federal requirements uniform between agencies, and updating the nutrient content and format of food labels.

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372

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National Academies Press

Published Date

ISBN 10

0309043263

ISBN 13

9780309043267

A Framework for Assessing Effects of the Food System

By: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System

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A Framework for Assessing Effects of the Food System

How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

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340

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National Academies Press

Published Date

ISBN 10

030930783X

ISBN 13

9780309307833

Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption

meeting report, Rome, 9–13 October 2023

By: World Health Organization,Food and Agriculture Organization of the United Nations

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Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption

meeting report, Rome, 9–13 October 2023

By: World Health Organization,Food and Agriculture Organization of the United Nations

Evolving science and debate concerning the benefits and risks of consuming fish have resulted in confusion over the years, and national and international food safety agencies have recognized the need to provide useful, clear and relevant information in this regard to consumers. In October 2023, FAO and WHO held the second Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption to analyse new scientific evidence on the matter and draw relevant conclusions and recommendations. The overall conclusions of the exercise show that consuming fish provides energy, protein and a range of other nutrients important for health, and that there are benefits related to fish consumption during all life stages (pregnancy, childhood and adulthood). General population studies show that the benefits and individual effects of fish consumption vary depending on overall diet, the characteristics of consumers, and the fish that is consumed.

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124

Publisher

World Health Organization

Published Date

ISBN 10

9240100873

ISBN 13

9789240100879

Recommended Dietary Allowances

10th Edition

By: National Research Council,Commission on Life Sciences,Food and Nutrition Board,Subcommittee on the Tenth Edition of the Recommended Dietary Allowances

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Recommended Dietary Allowances

10th Edition

By: National Research Council,Commission on Life Sciences,Food and Nutrition Board,Subcommittee on the Tenth Edition of the Recommended Dietary Allowances

Since its introduction in 1943 Recommended Dietary Allowances has become the accepted source of nutrient allowances for healthy people. These Recommended Dietary Allowances (RDAs) are used throughout the food and health fields. Additionally, RDAs serve as the basis for the U.S. Recommended Daily Allowances, the Food and Drug Administration's standards for nutrition labeling of foods. The 10th Edition includes research results and expert interpretations from years of progress in nutrition research since the previous edition and provides not only RDAs but also "Estimated Safe and Adequate Daily Dietary Intakes"â€"provisional values for nutrients where data were insufficient to set an RDA. Organized by nutrient for ready reference, the volume reviews the function of each nutrient in the human body, sources of supply, effects of deficiencies and excessive intakes, relevant study results, and more. The volume concludes with the invaluable "Summary Table of Recommended Dietary Allowances," a convenient and practical summary of the recommendations.

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300

Publisher

National Academies Press

Published Date

ISBN 10

0309040418

ISBN 13

9780309040419

Opportunities in the Nutrition and Food Sciences

Research Challenges and the Next Generation of Investigators

By: Institute of Medicine,Committee on Opportunities in the Nutrition and Food Sciences

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Opportunities in the Nutrition and Food Sciences

Research Challenges and the Next Generation of Investigators

By: Institute of Medicine,Committee on Opportunities in the Nutrition and Food Sciences

Thanks to increased knowledge about nutrition, many threats to human health have been curbed. But there is much more to be learned. This new volume identifies the most promising opportunities for further progress in basic and clinical research in the biological sciences, food science and technology, and public health. The committee identifies cross-cutting themes as frameworks for investigation and offers a history of nutrition and food science research with nine case studies of accomplishments. The core of the volume identifies research opportunities in areas likely to provide the biggest payoffs in enhancing individual and public health. The volume highlights the importance of technology and instrumentation and covers the spectrum from the effects of neurotransmitters on food selection to the impact of federal food programs on public health. The book also explores the training of nutrition and food scientists. This comprehensive resource will be indispensable to investigators, administrators, and funding decisionmakers in government and industry as well as faculty, students, and interested individuals.

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329

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National Academies Press

Published Date

ISBN 10

0309048842

ISBN 13

9780309048842

Fats and Oils in Human Nutrition

Report of a Joint Expert Consultation, Rome, 19-26 October 1993

By: Food and Agriculture Organization of the United Nations

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Fats and Oils in Human Nutrition

Report of a Joint Expert Consultation, Rome, 19-26 October 1993

By: Food and Agriculture Organization of the United Nations

In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health Organization convene expert consultations to provide advice to developing and developed countries. Fats and Oils in Human Nutrition: report of a joint expert consultation reviews the most recent scientific information on this crucial topic and presents the experts' recommendations. Key issues which may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. The report contains recommendations about desirable minimum and maximum intakes of fats; maternal and infant nutrition; essential fatty acids; saturated, unsaturated and isomeric fatty acids; antioxidants; and scientific and programmatic needs. An extensive bibliography is included.

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176

Publisher

Food & Agriculture Org.

Published Date

ISBN 10

9251036217

ISBN 13

9789251036211

Complex Mixtures

Methods for In Vivo Toxicity Testing

By: National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Board on Environmental Studies and Toxicology,Committee on Methods for the In Vivo Toxicity Testing of Complex Mixtures

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Complex Mixtures

Methods for In Vivo Toxicity Testing

In the laboratory, testing the toxic effects for a single compound is a straightforward process. However, many common harmful substances occur naturally as mixtures and can interact to exhibit greater toxic effects as a mixture than the individual components exhibit separately. Complex Mixtures addresses the problem of identifying and classifying complex mixtures, investigating the effect of exposure, and the research problems inherent in testing their toxicity to human beings. A complete series of case studies is presented, including one that examines the cofactors of alcohol consumption and cigarette smoke.

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Page Count

240

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National Academies Press

Published Date

ISBN 10

0309037786

ISBN 13

9780309037785

Book's by The Committee on Diet, Nutrition, and Cancer

Food and Cancer

Food and Cancer

Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease

Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease

Designing Foods

Designing Foods

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

Air Pollution, the Automobile, and Public Health

Air Pollution, the Automobile, and Public Health

Arsenic in Drinking Water

Arsenic in Drinking Water

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride

Nutrition Labeling

Nutrition Labeling

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System

Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption

Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption

Recommended Dietary Allowances

Recommended Dietary Allowances

Opportunities in the Nutrition and Food Sciences

Opportunities in the Nutrition and Food Sciences

Fats and Oils in Human Nutrition

Fats and Oils in Human Nutrition

Complex Mixtures

Complex Mixtures

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