Can food processing enhance cancer protection?

John W. Erdman, Elizabeth Jeffery, Marc Hendrickx, Amanda J. Cross, Johanna W. Lampe

Research output: Contribution to journalReview articlepeer-review

Abstract

Food processing can be defined as the transformation of raw ingredients into food or of food into other forms. This review summarizes an American Institute for Cancer Research symposium that addressed the question of what is known about food processing in relation to cancer risk. To approach this question, it is valuable to understand something about the evolutionary history of food processing as well asthe broad range of commonly utilized industrial/home processing technologies.

Original languageEnglish (US)
Pages (from-to)230-234
Number of pages5
JournalNutrition Today
Volume49
Issue number5
DOIs
StatePublished - Dec 10 2014

ASJC Scopus subject areas

  • Nutrition and Dietetics

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