Abstract
Experimental and epidemiologic studies in recent years are pointing to diet as an important contributor to the cancer death toll which in the US this year will reach nearly one half million. Obesity, high fat intake, low fiber content and a dearth of vitamin A- and C-containing fruits and vegetables have been identified as risk factors; but these are not independent variables. The complex network of metabolic mechanisms involved are still obscure and association is not necessarily causation. Experts may agree on the data, but differ on whether we know enough to recommend dietary changes to the public. The Society in its continued efforts toward cancer prevention, has taken the stand that the available evidence, although inferential, is sufficiently solid to share with the public, and its guidelines are compatible with currently acceptable good nutritional practice. This conference should be a landmark of progress in the Society's continuing surveillance of this active field of investigation.
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