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The Dietary Causes of Degenerative Diseases

Nutrients vs Foods
  • T. Colin Campbell

Abstract

For a very long time, food has been recognized as being important in the development of disease, at least back to the time of Hippocrates 2500 years ago when he said, “Whoever gives these things (food) no consideration, and is ignorant of them, how can he understand the diseases of man?” Much later, in 1849, John Hughes Bennett, Senior Professor of Clinical Medicine, whose textbook on medicine appears to have been the standard of its day in Britain, pursued the idea that dietary fat was important in the causation of cancer when he first stated that, “The circumstances which diminish obesity, and a tendency to the formation of fat, would seem a priori to be opposed to the cancerous tendency” (p. 250) (1), then later, in 1865, urged that, “In carcinoma... a diminution of this element (fat) in the food should be aimed at” (2). In more modern times, the studies of Tannenbaum and his colleagues (2–4) during the 1940s and 1950s on the role of nutrition in the development of tumors in experimental animals and the research of Ancel Keys and colleagues on diet and cardiovascular disease (5,6) often have been assigned landmark status.

Keywords

Breast Cancer Breast Cancer Risk Degenerative Disease Plant Origin Animal Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Humana Press, Totowa, NJ 1994

Authors and Affiliations

  • T. Colin Campbell

There are no affiliations available

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