Ainslie-Waldman, Cheryl Elaine2014-05-202014-05-202014-05https://hdl.handle.net/11299/163227University of Minnesota Ph.D. dissertation. May 2014. Major: Nutrition. Advisor: A. Saari Csallany, ScD. 1 computer file (PDF); xxiii, 380 pages.Three unique human studies were conducted to explore the relationship between nutritional factors and cancer. <italic>In vivo</italic> lipid peroxidation was compared in post-menopausal women following a low-fat diet or a low-fat diet supplemented with 3% of energy from omega-3 fatty acids; the latter diet significantly increased <italic>in vivo</italic> lipid peroxidation. In the second study, a urinary biomarker of indole-3-carbinol exposure from cruciferous vegetable intake was validated in a crossover feeding study. Finally, the associations between dietary fish, fat, and antioxidant intakes and the risk of gastric cancer were evaluated in the large prospective cohort of the Singapore Chinese Health Study. Although, there were no significant associations with fish or fat, coffee intake significantly decreased the risk of gastric cancer among Singapore Chinese women.en-USAntioxidantsCancerChemopreventionGastric cancerIndole-3-carbinolOmega-3 fatty acidsThesis or Dissertation