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[null,"1.","Record Nr.",null,"UNINA9910462206303321"]
[null,null,"Titolo",null,"Dietary prevention of colorectal cancer [[electronic resource] /] / edited by Wieslaw A. Jedrychowski, Umberto Maugeri, Tadeusz Popiela ; Jagiellonian University. Faculty of Medicine"]
[null,null,"Pubbl/distr/stampa",null,"Kraków, : Wydawnictwo Uniwersytetu Jagiellońskiego, c 2009"]
[null,null,"ISBN",null,"83-233-8040-6"]
[null,null,"Descrizione fisica",null,"1 online resource (197 p.)"]
[null,null,"Disciplina",null,"616.99/4347"]
[{"$nulls":4},"616.994347"]
[null,null,"Soggetti",null,"Colon (Anatomy) - Cancer - Prevention"]
[{"$nulls":4},"Cancer - Nutritional aspects"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"CONTENTS; 1. Preface; 2. Descriptive epidemiology of colorectal cancer. Variations and trends; 3. The cancer process and pathophysiology of colorectal cancer: general concepts; 4. Causes of colorectal cancer; 5. Concept and Design of Retrospective Studies in nutritional epidemiology; 6. Measuring food consumption in epidemiologic studies; 7. Impact of food groups intakes on the risk of colorectal cancer - 2006-2008 study; 8. Impact of energy and nutrient intakes on colorectal cancer. Case-control study, 2006-2008"]
[{"$nulls":4},"9. 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"]
[null,null,null,"Sommario/riassunto","The 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"]