LEADER 03280nam  2200589Ia 450 
001 9910462206303321
005 20200520144314.0
010   $a83-233-8040-6
035   $a(CKB)2670000000211984
035   $a(EBL)914248
035   $a(OCoLC)794328219
035   $a(SSID)ssj0000914008
035   $a(PQKBManifestationID)11544604
035   $a(PQKBTitleCode)TC0000914008
035   $a(PQKBWorkID)10862122
035   $a(PQKB)10918231
035   $a(MiAaPQ)EBC914248
035   $a(Au-PeEL)EBL914248
035   $a(CaPaEBR)ebr10568925
035   $a(EXLCZ)992670000000211984
100   $a20120621d2009      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aDietary prevention of colorectal cancer$b[electronic resource] /$fedited by Wieslaw A. Jedrychowski, Umberto Maugeri, Tadeusz Popiela ; Jagiellonian University. Faculty of Medicine
210   $aKrako?w $cWydawnictwo Uniwersytetu Jagiellon?skiego$dc 2009
215   $a1 online resource (197 p.)
300   $aDescription based upon print version of record.
311   $a83-233-2690-8 
320   $aIncludes bibliographical references.
327   $aCONTENTS; 1. Preface; 2. Descriptive epidemiology of colorectal cancer. Variations and trends; 3. The cancer process and pathophysiology of colorectal cancer: general concepts; 4. Causes of colorectal cancer; 5. Concept and Design of Retrospective Studies in nutritional epidemiology; 6. Measuring food consumption in epidemiologic studies; 7. Impact of food groups intakes on the risk of colorectal cancer - 2006-2008 study; 8. Impact of energy and nutrient intakes on colorectal cancer. Case-control study, 2006-2008
327   $a9. Impact of food groups intakes on the risk of colorectal cancer - 2000-2008 study10. Impact of energy and nutrient intakes on colorectal cancer. Case-control study, 2000-2008; 11. Dietary Prevention of Colorectal Cancer; 12. Impact of genetic traits on the occurrence of colorectal cancer
330   $aThe monograph reports die results of the largest hospital based case-control study in Eastern Europe, which confirmed that besides apples and other fruits, also consumption of pickled vegetables was associated with reduced risk of colorectal cancer. The reduction of colorectal cancer risk associated with apple consumption may be related to rich content of flavonoid and poly-phenols mat can inhibit cancer onset by protecting tissues against free oxygen radicals and inhibiting cell proliferation. The protective role of fermented food on the colorectal cancer is not yet clear. However, it is well
606   $aColon (Anatomy)$xCancer$xPrevention
606   $aCancer$xNutritional aspects
608   $aElectronic books.
615  0$aColon (Anatomy)$xCancer$xPrevention.
615  0$aCancer$xNutritional aspects.
676   $a616.99/4347
676   $a616.994347
701   $aJedrychowski$b Wieslaw A.$f1932-$0922329
701   $aMaugeri$b Umberto$0922330
701   $aPopiela$b Tadeusz$f1933-$0922331
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910462206303321
996   $aDietary prevention of colorectal cancer$92069614
997   $aUNINA