One of the important environmental determinants of the risk of colon cancer is the composition of the diet. Regular consumption of high amounts of red meat increases colon cancer risk. In contrast, consumption of green vegetables decreases the risk of colon cancer. This thesis provides a molecular mechanism of how these two dietary components might modulate colon cancer risk.
|Qualification||Doctor of Philosophy|
|Award date||15 Feb 2006|
|Place of Publication||[S.l. ]|
|Publication status||Published - 2006|
- colorectal cancer
- leafy vegetables
- animal experiments