Contents
	Cereal foods, fibres and the prevention of cancers Graeme H. McIntosh Foreword About the author Abstract
	Introduction Dietary fibre and relevant phytochemicals
	Cereal foods and protection against certain cancers Colon cancer Descriptive studies Case-control studies Cohort studies Intervention studies Intervention studies not supporting the hypothesis Gastric cancer Breast cancer Prostate cancer
	Mechanisms whereby foods rich in cereal dietary fibre might protect against colon cancer Animal studies Dietary fibre Resistant starch Non-nutrient phytochemicals with anticancer effects Phytate Phenolics Lignans Phytosterols
	Wholegrain influences on other diseases
	Summary
	Recommendations Acknowledgments References
	Tables Table 1. A comparison of the dietary fibre content of wholemeal rye bread and white wheat bread Table 2. Case-control studies for cereals and fibre intakes on colorectal cancer or adenoma risk Table 3. Influence of diet and lifestyle factors on colon cancer risk in middle and western USA Table 4. Faecal water markers of colon cancer risk in people fed resistant starch from high amylose maize, oat bran and low amylose starch foods Table 5. Urinary excretion of lignans and isoflavones in breast cancer cases and controls and risk (expressed as OR) for quartiles of metabolic excretion and significance of the trend Table 6. The influence of wholegrain consumption on relative risk of coronary heart disease deaths in women in the Iowa Women’s Health Cohort Study
	Figures Figure 1. The incidence of cancer cases in Australia diagnosed in 1996 Figure 2. The close association of lignans with dietary fibre in milling fractions of rye Figure 3. Odds ratio (log) for wholegrain consumption in gastric cancer case-control studies Figure 4. A well accepted model of the pathogenesis of colon cancer Figure 5. Influence of daily stool weights on colon cancer incidence in 23 populations Figure 6. Conversion of plant lignans to mammalian lignans by colonic microflora

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