Abstract
The International Agency for Research on Cancer (IARC, World Health Organization) [1] estimated an incidence of 6,617,855 cancers around the world in 2008 with 4,219,626 deaths associated with this disease (IARC 2011). The American Cancer Society estimates that 1,596,670 new cancer cases will be diagnosed in 2011 with half of all men and one third of all women developing cancer in their lifetimes; 571,950 Americans are expected to die of cancer, representing more than 1,500 people a day and accounting for nearly one of every four deaths (ACS) [2], making cancer the second most common cause of death in the USA, exceeded only by heart disease. The National Institutes of Health estimates the total costs of cancer in 2010 to be $263.8 billion: $102.8 billion for direct medical costs (total of all health expenditures), $20.9 billion for indirect morbidity costs (cost of lost productivity due to illness), and $140.1 billion for indirect mortality costs (cost of lost productivity due to premature death) [2].
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Kumar, N.B. (2012). Introduction. In: Nutritional Management of Cancer Treatment Effects. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-27233-2_1
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