Nutrition and Food

The sustained increase in cancer, chronic metabolic and  neurodegenerative diseases after a long history of dietary transitions  and technological advances in the industry, requires a scientific  evaluation of risks and health benefits. This book provides insight into  physiology, cell structure, molecular biology, genetics and epigenetics  in order to raise awareness about nutrition and food seen from a new  dimension, not only for normal growth and development, preservation of  health and disease prevention, but for co-adjuvant and sustainable  treatment. It brings together 442 bibliographic references in order to  promote optimal nutrition.