Introduction

This textbook will provide our readers with insights on cancer, science, and nutrition. It begins with a discussion of xenobiotic residues, which are present in food and cancer, and then moves on to a detailed discussion of the study and science of phytochemicals that are responsible for preventing cancer. Additional discussions delve into cancer biomarkers and strategies for early diagnosis, a variety of foods and their cancer-preventive properties, and various dietary factors that increase or decrease cancer risk. The alphabetized glossary at the end of the textbook provides definitions for terms that have been conveniently highlighted in the chapters.

Book Chapters

Chapter 1: "Nutrition and Cancer: Science and Practice"

Chapter 2: "Dietary Factors which may Reduce the Risk of Cancer"

Chapter 3: "Dietary Factors which may Increase the Risk of Cancer"

Chapter 4: "Common Foods and Functional Foods: Their Association with Cancer"

Chapter 5: "Environmental Effects on Food and Cancer"

Chapter 6: "Functional Foods Enhancing Immunity"

Chapter 7: "Anticancer Effects of Green Tea (Camellia siensis)"

Chapter 8: "Cancer Biomarkers: Strategies for Early Diagnosis"

**In order to get the most out of this edition, we recommend reading each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective.