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July 15, 1992


Author Affiliations

Memorial Sloan-Kettering Cancer Center and New York Hospital-Cornell Medical Center, New York, NY

JAMA. 1992;268(3):382-383. doi:10.1001/jama.1992.03490030094042

Historically, the field of nutrition has focused on manifestations of specific deficiency diseases, their detection, and correction. More recently, there has been increasing recognition of the potential role of nutrition in preventing many important illnesses. Such illnesses include heart disease and stroke, several forms of cancer, diabetes, osteoporosis, and renal disease. It may be more realistic, however, to think of nutrition as a useful adjunct in delaying or mitigating these disorders rather than in preventing them entirely. Furthermore, proper nutrition is of little value if the individual continues to smoke, drink excessively, or engage in an immoderate or unsafe life-style. Based on recent advances in the understanding of how nutritional factors may reduce risk for the development of cancer, the American Cancer Society has issued its new Guidelines on Diet, Nutrition and Cancer.1 These guidelines are intended for adults of all ages and should be adopted as a complete