Role of Food Micro-molecules in the Prevention of Cancer

摘要: Diet is now recognized as one of the major factors contributing to etiology cancer. Among several dietary components, micronutrients have attracted much attention scientific community worldwide. This chapter deals with role food micro-molecules such fibre, vitamins C, D and E, calcium, iron, folate carotenoids on Inclusion these through diet may protect an individual from onset prevention Consumption fruits vegetables that contain vitamins, fibre dairy products rich in calcium potential produce fermentations are recommended interventions. Caution should be exercised consumption excess iron content blood prove tumerogenic.In summary, risk cancer decreased by increasing vegetables, whole grains, products, particularly fermented ones decreasing intake red meat processed foods.