From the somewhat narrow perspective of the industrialized Western world we often think of cancer primarily as a disease of old age and affluence. In fact the environmental influences upon cancer are extremely complex. The geographical distribution of many cancers spans cultures and age groups and there is compelling statistical evidence to suggest that diet is amongst the most important determinants of cancers such as carcinoma of the oesophagus and stomach, which are common in the Middle East and Asia. In the West, carcinoma of the breast and colon are major causes of morbidity and death which often begin in middle age and also seem strongly linked to diet. Even lung cancer, for which the causal connection with cigarette smoking is beyond dispute, shows evidence of other environmental influences which may include a protective effect of diet. Epidemiological evidence makes it clear that diet can protect against the development of cancer, and in some circumstances promote it. Developments in molecular and cell biology have recently led to significantly increased understanding of cell proliferation and differentiation, but there remains much to learn about the impact of diet on these basic biological mechanisms. Food and Cancer Prevention '92 was designed to explore these issues and to promote, and facilitate, constructive interdisciplinary interactions. The meeting, held on the campus of the University of East Anglia, represented the third in a series of biennial conferences exploring the diet/health interface. The first meeting (Bioavailability '88) examined the area of nutrient availability, whilst Fibre '90 focused on dietary fibre. As befits a series of meetings organized and underwritten by the Food Chemistry Group of the Royal Society of Chemistry, all three meetings emphasized the central role of chemistry and chemists, and also served to educate members of the profession in the challenges and opportunities inherent in these exciting areas.
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