Most scientists agree that a high intake of meat, particularly red meat, increases an individuals risk of developing certain forms of cancer however there is uncertainty over the extent of the link between the two. Comparing cancer rates and meat consumption across different countries provides some interesting insight on the link between meat consumption and cancer. The table below shows the ten countries with the highest and lowest levels of meat consumption per capita.Read More >>
While we all know that a significant proportion of cancers are preventable, a recent British study has attempted to quantify the precise percentage of cancers that could be prevented through lifestyle and environmental changes. The authors found that a massive 45% of male cancers and 40% of female cancers could be prevented through simple behavioural changes.
The research, which was led by Professor Max Parkin of the Centre for Cancer Prevention at the Wolfson Institute of Preventive Medicine, involved the identification of 14 factors that are known to be related to cancer risk.Read More >>
There has been alot of debate recently about the safety of soy with respect to the development of breast cancer. One theory that hs been promoted by the anti-soy lobby over the years is that because soy contains estrogen-like compounds, it has the potential to enhance the growth of breast cancer, particularly ER-positive tumours.
The Weston A. Price foundation, which is an organisation funded primarily by meat and dairy farmers, is a classic example of the anti-soy lobby.Read More >>
Men who frequently consume eggs are much more likely to die from prostate cancer according to the results of a study published in the journal Cancer Prevention Research last month. The study also found suggestive evidence that consuming large amounts of poultry and processed red meat following prostate cancer diagnosis increased the risk of subsequently dying from the disease.Read More >>
Olive oil, which is a key component of the Mediterranean diet, has long been known as a heart-healthy oil due to its high levels of mono-unsaturated fat which help keep LDL cholesterol levels in check. Recent studies have also suggested a link between olive oil and a reduced risk of various types of cancer. The most convincing evidence is for breast cancer where numerous studies have found reductions in breast cancer risk of between 20-40% for those who regularly consume olive oil. Some of these studies are summarised below.Read More >>
Carrots are an extremely popular vegetable in the United States and are second only to potatoes in terms of consumption with an average of 12 pounds of carrots consumed per person per year. Carrots are well known for their ability to improve night vision however what is less known is that carrots and other foods rich in carotene may actually protect against lung cancer in both smokers and non-smokers.
One study, published in the journal Cancer Research in 1993, used data on 41,837 women from the Iowa Women’s Health Study to determine the effects of fruit and vegetable consumption on the risk of lung cancer.Read More >>
A commonly held belief is that diets containing high amounts of fruit and vegetables can significantly reduce the risk of developing a variety of cancers. However a study published online in April this year has found that consumption of fruit and vegetables leads to only a marginal decrease in overall cancer risk.
The research, which appears in the Journal of the National Cancer Institute, looked at data from the European Prospective Investigation into Cancer and Nutrition (EPIC) study which involved more than 500,000 individuals from 10 countries across Europe.Read More >>
A study, published this month in the journal Cancer Epidemiology, Biomarkers, And Prevention, has suggested that smokers may be able to reduce their risk of developing lung cancer by as much as 60% by consuming at least one glass of red wine each day.
The study was conducted by scientists at Kaiser Permanente in Oakland, California, and involved the study of 84,170 men aged between 45 and 69.Read More >>
A low intake of fruit and vegetables, and a high fat diet may be risk factors for bladder cancer according to the findings of a study published in the American Journal of Epidemiology in April 2000.
The study involved the analysis of 38 previous research studies on the impact of diet on bladder cancer. The researchers looked at six dietary variables: high meat intake, high fat intake, low vegetable consumption, low fruit consumption, low intake of retinol (vitamin A), and low intake of beta-carotene.Read More >>
A new study has found that men who eat at least 400g of broccoli a week (around three servings) may be at a decreased risk of developing prostate cancer due to broccoli’s ability to modify the expression of certain genes involved in the development of prostate cancer.
The study was carried out by researchers from Norwich in the United Kingdom and was published in the July issue of the journal PLoS One. Researchers followed 22 men aged between 57 and 70 who were at high risk of developing prostate cancer.Read More >>
Regular consumption of fish may reduce the risk of developing many forms of cancer including cancers of the esophagus, mouth, stomach, colon, and pancreas according to a study published in the American Journal of Clinical Nutrition in July 1999.
The study, conducted by Italian researchers, involved the comparison of over 8,000 people who had been diagnosed with various forms of cancer with 7,990 control subjects who were free of cancer.Read More >>
A report, published by the Cancer Institute NSW in Australia has found that alcohol might be more strongly linked to cancer than previous thought.
The authors of the report reviewed the findings of 634 previous studies to determine the link between alcohol consumption and the risk of various cancers. In total, cancer risk was found to be 22% higher in people who consumed four alcoholic drinks a day compared to non-drinkers and 90% higher in those who consumed eight alcoholic drinks a day. On the other hand, consumption of two alcoholic drinks a day appeared to have little or no effect on cancer risk.Read More >>
A recent analysis of 156 research studies has found that moderate alcohol consumption can increase the risk of developing several forms of cancer including cancers of the mouth, larynx, esophagus, breast, colon, and liver.
The study, published in the journal Preventive Medicine in 2004, involved the analysis of data from 156 studies involving a total of 116,702 individuals in order to determine the effects of alcohol consumption on cancer rates.Read More >>
According to recent evidence, not only does heavy drinking increase the risk of developing cirrhosis of the liver, but it also increases the likelihood of an individual developing hepatocellular carcinoma, the most common form of liver cancer.
A recent study, published in the American Journal of Epidemiology in 2002, compared the alcohol consumption histories of 464 people who had been diagnosed with hepatocellular carcinoma to the drinking history of 828 control subjects who were free of hepatocellular carcinoma and other liver diseases.Read More >>
Even relatively low levels of alcohol consumption may increase a womens risk of developing one form of breast cancer by a significant amount according to a recent American study of almost 200,000 women.
The research, conducted by the National Cancer Institute looked at data from 184,418 women in order to explore the link between breast cancer and alcohol consumption.Read More >>
Fruit and vegetable consumption may reduce the probability of developing pancreatic cancer according to several recent scientific studies.
One of the largest studies on the relationship between fruit and vegetable consumption and pancreatic cancer risk was published in September 2005 in the journal Cancer Epidemiology, Biomarkers & Prevention. The study was conducted by researchers at the Department of Epidemiology and Biostatistics at the University of California and involved analyzing the dietary habits of 532 individuals diagnosed with pancreatic cancer and comparing them to 1,701 healthy individuals.Read More >>
Resveratrol, an antioxidant found in red wine, peanuts, grapes, and cranberry juice, has been shown to kill pancreatic cancer cells in vitro according to a new study published in the journal Advances in Experimental Medicine and Biology.
Researchers divided cancerous pancreatic cells into two groups, one group was treated with a 50 mcg/mL resveratrol solution while the other group did not receive the resveratrol treatment.Read More >>
Prostate cancer is very common in western countries but quite rare in Asian countries. Many researchers believe this is due to the large amounts of green tea consumed in Asian countries and several research studies have confirmed a link between green tea consumption and lower rates of prostate cancer.
The largest of these studies was carried out at the Research Center for Cancer Prevention and Screening at the National Cancer Center (NCC) in Tokyo, Japan. Data was gathered by questioning 49,920 men between the ages of 40 and 69 on their green tea drinking habits.Read More >>