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© 1981

Lipids in Human Nutrition

An Appraisal of Some Dietary Concepts

Book

Table of contents

  1. Front Matter
    Pages i-xv
  2. Germain J. Brisson
    Pages 1-30
  3. Germain J. Brisson
    Pages 31-40
  4. Germain J. Brisson
    Pages 41-71
  5. Germain J. Brisson
    Pages 73-94
  6. Germain J. Brisson
    Pages 95-111
  7. Germain J. Brisson
    Pages 113-141
  8. Germain J. Brisson
    Pages 143-159
  9. Germain J. Brisson
    Pages 161-164
  10. Back Matter
    Pages 165-175

About this book

Introduction

Throughout its history, medicine has benefited from scientific discov­ eries made in complementary fields such as chemistry, physics and biology. Thus, in the middle of the last century, the works of Pasteur, a chemist and biologist, by revealing the world of micro-organisms, bacteria and viruses, made it possible to control a considerable number of often fatal diseases. Guided by the work of this inspired biologist, the English surgeon, Sir Joseph Lister, developed aseptic techniques which have rendered possible the spectacular achievements of modern surgery. It is largely due to such advances that the life-expectancy of man, 50 years at the turn of the century (1900), approaches 75 years in 1981. Even today, however, in spite of this, two groups of ailments, arter­ iosclerosis and cancer, are responsible for 70 per cent of human deaths both in Canada and in the United States of America. The former is a degenerative process of the arterial system, the latter an uncontrolled and destructive cellular proliferation. Although several predisposing factors are known, the essential cause of these conditions is wholly unknown. As long as this ignorance of the etiology persists, all forms of therapy can be no more than palliative.

Keywords

artery bacteria biology cancer chemistry diseases etiology fat medicine nutrition physics proliferation surgery therapy

Authors and affiliations

  1. 1.Université LavalQuébecCanada

Bibliographic information

  • Book Title Lipids in Human Nutrition
  • Book Subtitle An Appraisal of Some Dietary Concepts
  • Authors Germain J. Brisson
  • DOI https://doi.org/10.1007/978-94-015-7212-5
  • Copyright Information Springer Science+Business Media New York 1981
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-85200-600-9
  • Softcover ISBN 978-94-015-7214-9
  • eBook ISBN 978-94-015-7212-5
  • Edition Number 1
  • Number of Pages XV, 175
  • Number of Illustrations 52 b/w illustrations, 0 illustrations in colour
  • Topics Medical Biochemistry
  • Buy this book on publisher's site