Abstract
The notion that specific food components may be implicated in cancer etiology has first been raised at least in the beginning of the century1. By 1940 there were already hundreds of laboratory experiments supporting this concept, usually referring to such substances as fats, carbohydrates or total caloric intake. All along, fiber has been left in a dormant stage, being considered as an inert substance, with no after-affects following its travel along the gastro-intestinal tract.
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Modan, B. (1980). Protective Role of Fiber in Carcinogenesis. In: Santos, W., Lopes, N., Barbosa, J.J., Chaves, D., Valente, J.C. (eds) Nutritional Biochemistry and Pathology. Nutrition and Food Science, vol 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-1349-7_59
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DOI: https://doi.org/10.1007/978-1-4757-1349-7_59
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