Main description:

The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foods are being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide.

This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.

Contents:

Authors are not identified yet, and we are now working on the development of the authors' list. Around 15-20 chapters will be targeted with clinicians and scientists of a wide range of disciplines. The first half of the book will be devoted to the biochemistry, genetic, epidemiological, nutritional and clinical aspects of cancer. The second half of the book will drive updated information on various aspects of health functional properties of plants with dietary bioactive agents with special emphasis on their biochemical events inside human cells, and their cellular regulation of different metabolic pathways in relation to cancer pathogenesis and prevention

Chapter 1 Epidemic of Cancer

Chapter 2 Present Knowledge of Nutrition and Cancer

Chapter 3 Physiology and Pathophysiology of Cancer

Chapter 4 Biomarkers and Cancer: Early Diagnosis and Screening

Chapter 5 Epidemiology, Human Trials and Cancer Risk

Chapter 6 Geneti

c Mutation and Cancer Risk

Chapter 7 Epigenetic Determinants for Cancer

Chapter 8 Exercise, Lifestyle Risk Factors of Cancer

Chapter 9 Antioxidant vitamins, Selenium and Cancer

Chapter 10 Honey Bees Products and Cancer

Chapter 11 Natural Food Extracts and Cancer

Chapter 12 Caffeic Acid, Polyphenol, Flavonids and Cancer

Chapter 13 Trans Fatty Acids, Processed Foods and Cancer

Chapter 14 Omega 3, 6, Inflammation and Cancer

Chapter 15 Environmental Stressors, Oxidative Stress and Cancer

Chapter 16 Herbal Medicine, Spices and Cancer

Chapter 17 Diet and Colorectal Cancer

Chapter 18 Diet and Prostate Cancer

Chapter 19 Diet and Breast Cancer

Chapter 20 Diet and Liver Cancer

Chapter 21 Breastfeeding and Leukaemia

Chapter 22 Nutritional care, Treatment and Long-term Rehabilitation of Cancer

Chapter 23 Endocrinology, Immunology and Cancer

Chapter 24 Co

nclusion, Personalized Nutrition and Cancer