The American Obesity Association identifies obesity s link to numerous medical conditions, including hypertension, type 2 diabetes, cardiovascular disease, several cancers, and a host of inflammatory disorders. Evidence indicates that inflammation has more than a corollary relation with obesity; that in fact, obesity itself manifests a low-grade, metabolically associated inflammation involving many of the same mediators associated with classic inflammation. Concurrent with our understanding, we have to recognize that more than a storage site for fat, adipose tissue itself is an essential endocrine organ that produces and secretes a host of hormones in response to varying physiologic and pathologic states.
Bringing together the research and findings of leading experts from across the world, Adipose Tissue and Inflammation focuses on the contribution of adipose tissue to local and systemic inflammation. Demonstrating the endocrine like nature of adipose tissue, this book

• Looks at the direct relation between adipokines and inflammation
• Examines the role of adipose secreted hormones as mediators of inflammation
• Details the inflammatory actions of adiponectin, leptin, and resistin
• Discusses insulin and dietary fatty acids as modulators of inflammation

This book belongs to the groundbreaking CRC Press Series on Oxidative Stress and Disease. The series now includes more than two-dozen volumes that address the multiple ways that oxidative stress initiates and accelerates disease mechanisms. Most importantly, this book, like the series, offers invaluable information regarding nutritional and life style choices, and interventions that can be employed to prevent, control, and even ameliorate disease processes attributed to oxidative stress. While much of the information put forth on these pages is sobering, the authors also look at the anti-inflammatory properties of plant sterols and phytoestrogens and the role that antioxidants and polyphenols play in moderating adipose inflammation. Further research looks at the role of exercise and weight loss in reducing inflammation; and discusses pharmaceutical approaches to adipose tissue related-inflammation.

Epidemiological studies have estimated that approximately 35 percent of cancers are potentially avoidable by nutritional modification. These modifications include strategies such as caloric restriction and limitation of specific macro-nutrient groups. However, recent research indicates that what you eat may well be just as important as what you shun when it comes to avoiding cancer, especially colon, breast, and prostate cancers, which have become epidemic in the Western hemisphere. Nutrition and Cancer Prevention brings together the top experts in nutritive health who present significant evidence that specific dietary micronutrients have the potential to play a role in resisting cancer, modulating its development, or reducing tumor metastasis. As a way of introduction, the book updates the descriptive epidemiology of the major cancers of the Western world, and then discusses the likely mechanisms of action that occur when certain essential nutrients become diet staples. The text moves on to explore the scientific evidence, looking at the various properties of each class of micronutrient, chapter by chapter. These classes include vitamins; minerals, particularly calcium and selenium; phytosterols and polyphenols, which are found in soy and green tea; isothiocyanates found in broccoli, kale, and other cruciferous vegetables; and specialized dietary lipids, including omega-3 fatty acids, linoleic acid, and sphingolipids. The book also dedicates chapters to the roles that obesity and excessive alcohol consumption play in cancer development. "...we can hope to utilize nutritional interventions to slow the progression of tumor development in the intraepithelial hyperplasia phase before tumor size becomes large enough for diagnosis and probability of metastasis increases. Opportunity exists to stretch this prevention phase so that symptom-free life of the future patient with cancer is prolonged." --from Chapter 2, How Dietary Components Protect fro

Epidemiological studies have estimated that approximately 35 percent of cancers are potentially avoidable by nutritional modification. These modifications include strategies such as caloric restriction and limitation of specific macro-nutrient groups. However, recent research indicates that what you eat may well be just as important as what you shun when it comes to avoiding cancer, especially colon, breast, and prostate cancers, which have become epidemic in the Western hemisphere. Nutrition and Cancer Prevention brings together the top experts in nutritive health who present significant evidence that specific dietary micronutrients have the potential to play a role in resisting cancer, modulating its development, or reducing tumor metastasis. As a way of introduction, the book updates the descriptive epidemiology of the major cancers of the Western world, and then discusses the likely mechanisms of action that occur when certain essential nutrients become diet staples. The text moves on to explore the scientific evidence, looking at the various properties of each class of micronutrient, chapter by chapter. These classes include vitamins; minerals, particularly calcium and selenium; phytosterols and polyphenols, which are found in soy and green tea; isothiocyanates found in broccoli, kale, and other cruciferous vegetables; and specialized dietary lipids, including omega-3 fatty acids, linoleic acid, and sphingolipids. The book also dedicates chapters to the roles that obesity and excessive alcohol consumption play in cancer development. "...we can hope to utilize nutritional interventions to slow the progression of tumor development in the intraepithelial hyperplasia phase before tumor size becomes large enough for diagnosis and probability of metastasis increases. Opportunity exists to stretch this prevention phase so that symptom-free life of the future patient with cancer is prolonged." --from Chapter 2, How Dietary Components Protect fro