Gezielte Ernährungsempfehlungen für den Tumorpatienten*

Author(s): Leitzmann, C.

Abstract: Today certain relationships between the development of cancer and nutrition are known. A diet rich in fat, excessive alcohol consumption and cancer causing substances in foods add to an increase of cancer risk. Dietary fibers, carotinoids, vitamin C and selenium as food ingredients are associated with a decrease of cancer risk. Different substances of cruciferous plants (i. e. cabbages) and fermented products can act is protecting factors. These data lead to concrete nutrition recommendations for tumor patients.

Keyword(s): Krebs

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