title: Designer foods: effects on development of cancer.
abstract: There are numerous anticarcinogens in the diet. An important question is how to use such substances in an effective, directed way to reduce cancer risk in humans. The "designer foods" concept is one approach for accomplishing this goal. Foods would be engineered to contain effective levels of anticarcinogens. This idea will work only to the extent that there is sufficient scientific knowledge on which to base such food design. Obviously, it is not sufficient simply to extrapolate from animal data to humans. A hypothetical example of the possible "designer fat substitute" is presented and discussed.
authors.affiliation: Department of Food Microbiology and Toxicology, University of Wisconsin--Madison 53706.
authors.forename: M W
authors.initials: MW
authors.lastname: Pariza
mesh_terms: D004038:Diet, Reducing; D002149:Energy Intake; D019358:Fat Substitutes; D006801:Humans; D019787:Linoleic Acid; D008041:Linoleic Acids / Q000494:pharmacology; D009369:Neoplasms / Q000517:prevention & control*; D011506:Proteins / Q000494:pharmacology*
chemical_list: D019358:Fat Substitutes; D008041:Linoleic Acids; D011506:Proteins; D019787:Linoleic Acid