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... ” the report updated coma’s 1998 finding that high levels of red meat consumption were linked to colorectal cancer and also investigated the effects of reduced iron-rich red meat consumption

... in recent years, high profile studies have linked meat consumption, be it red or processed meats, to increased risks of various diseases, including cancer, diabetes, and heart disease ... the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks ... the wcr report echoes studies from the us national cancer institute (nci), which found that high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent ... the nci scientists have also reported findings from a study with half a million people, noting that that increased consumption of red and processed meat may have a modestly increased risk of death from cancer or heart disease (archives of internal medicine, vol 169, pp

... colon cancer is currently a major killer, with an estimated 50,000 people per year dying from colorectal cancer ... an even larger killer than colon cancer, breast cancer is the number two killer of women ... 3 million women will be diagnosed with breast cancer worldwide this year, and 465,000 will end up dying from the disease ... blueberry extract inhibits the growth of breast cancer cells and was found to decrease enzymes associated with cancer spreading ... blueberries are truly an anti-cancer fruit ... multiple studies have proven their ability to prevent and fight cancer, and such properties should be utilized to the fullest

... a federal judge has dismissed a lawsuit filed last july against several hotdog makers by vegan advocacy group cancer project that claimed hotdogs should carry a cancer warning label ... the cancer project, an affiliate of the physicians committee for responsible medicine, said it was acting on behalf of three new jersey residents and filed a class-action consumer fraud lawsuit, arguing that hotdogs should carry the following label: “warning: consuming hot dogs and other processed meats increases the risk of cancer", after several studies linked the consumption of processed meat with higher cancer risk ... ”when the lawsuit was filed in july, president of the cancer project neal barnard said: "just as tobacco causes lung cancer, processed meats are linked to colon cancer ... " conflicting science studies that have linked processed meat with cancer risk have often focused on nitrates and nitrites which are used as preservatives ... however, the cancer project cited a report from the american institute for cancer research which claimed that a daily 50-gram serving of processed meat – about the amount in one hot dog – consumed daily increases the risk of colorectal cancer by an average of 21 percent ... the bottom line is that science has tied processed meat consumption to increased cancer risk

... researchers examined whether various types of dietary fiber and health-promoting bacteria, so-called probiotic bacteria such as lactobacillus and bifidobacteria, can help alleviate and prevent the risk of ulcerative colitis and colorectal cancer ... they also found that rye bran was broken down in the large intestine, in the same place that ulcerative colitis and large-intestine cancer often occur, and that the rye bran provided a rich supply of butyric acid and propionic acid

... no association between red or processed meat consumption and cancer has been found according to a new, comprehensive assessment of the scientific evidence ... the hypothesis arose in the 1960s, when certain studies correlated per capita intake levels of animal fat with cancer rates, particularly colorectal cancer and breast cancer ... last year, the archives of internal medicine published a study whose researchers concluded “red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality ... ) however, this new industry report states that, “despite significant improvements in research methodology, technological advances in statistical computing, an increased understanding of the biological aspects of carcinogenesis, and an abundance of data from hundreds of published studies, a lack of a clear scientific consensus regarding meat consumption and cancer remains today ... ” randomized double-blind controlled clinical trials, the “gold standard” in testing, are not typically conducted on the relationship of meat and cancer and certain other studies can be subject to bias ... published epidemiological studies have often found associations between red meat and processed meat and certain cancers, such as colorectal, esophageal, lung and stomach ... however the report points out the following: most associations are weak in magnitude many associations are null or inverse most associations are not statistically significant patterns of associations vary by gender and anatomic location of the tumor red and processed meat definitions vary across studies measures of meat intake and the analytical comparisons are variable because researchers believe cancer development is related to a number of genetic, lifestyle, infectious and environmental factors, and usually develops over a long period of time, it makes it difficult to identify the underlying factors of carcinogenesis, according to report author and leading epidemiologist, dr

... increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from japan ... a study with almost 80,000 men and women showed that salted foods like salted fish roe were associated with a 15 per cent increase in total cancer, while high sodium intake was associated with a 20 per cent increase in cardiovascular disease (cvd) risk, according to findings published in the american journal of clinical nutrition ... “to our knowledge, this is the first prospective cohort study to simultaneously examine associations between sodium and salted foods and the risk of cancer and cvd,” wrote the researchers, led by manami inoue from the national cancer center in tokyo ... “our findings support the notion that sodium and salted foods have differential influences on the development of cancer and cvd,” they added ... study details inoue and co-workers examined the influence of salt and salt-preserved foods on the risk of cvd or cancer in 77,500 japanese men and women aged between 45 and 74 ... during the course of their follow-up, 2,066 cases of cvd and 4,476 cases of cancer were diagnosed ... the most common forms of cancer documented were gastric, colorectal, and lung cancer ... sodium and salt itself was not associated with cancer risk, but the consumption of salted foods did have an impact on cancer risk, said the researchers ... in addition to the increased risk of all cancers associated with salted fish roe consumption, a link between pickled vegetables and a higher risk of gastric cancer was observed ... moreover, higher consumptions of dried and salted fish and salted fish roe were linked to a higher risk of gastric and colorectal cancer, said the researchers ... “the present results suggest that the associations of cancer with specific foods with high salt concentrations, such as salted fish roe, are not due to the amount of salt per se, but rather to other causes,” added inoue and co-workers

... consuming processed and unprocessed red meat, fish, total poultry, and skinless poultry does not affect prostate cancer recurrence or progression, says a new study from harvard ... on the other hand, a doubling of the risk of prostate cancer recurrence or progression was observed in men who ate poultry with the skin still on or an average of five and a half eggs a day, according to a study with 1,294 men published in the american journal of clinical nutrition ... “our analyses of poultry and eggs were exploratory, because no studies have examined the post-diagnostic intake of these items and risk of prostate cancer progression,” they stated ... meat consumption and cancer risk remains a hot topic for many consumers, with obvious implications for the food industry ... a study from the us national cancer institute reported that high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent ... the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks ... the link between eggs and prostate cancer may be due to the high levels of dietary choline, wrote the researchers ... “egg consumption is a determinant of plasma choline, and higher plasma choline was recently reported to be associated with a greater risk of prostate cancer,” said the researchers ... independent opinion commenting independently on the new study, nell barrie, science information officer at british charity cancer research uk told foodnavigator: “importantly, this study doesn't show that eating more poultry with skin or eggs increases the risk of getting prostate cancer - it only looked at men who already had the disease ... “there is no firm evidence that eating poultry with skin or eggs increases the risk of prostate cancer progressing in people who already have the disease ... this question can only be answered with further research, and it's difficult to tease out the effects of individual types of food on cancer,” added barrie

... houston —long-chain omega-3 fatty acids may prevent colorectal cancer, according to results presented at the american association for cancer research frontiers in cancer prevention research conference, held dec ... “experimental data have shown benefits of long-chain omega-3 fatty acids in colorectal carcinogenesis, ranging from reduced tumor growth, suppression of angiogenesis and inhibition of metastasis,” said sangmi kim, ph ... “our finding of inverse association between dietary intakes of long-chain omega-3 fatty acids and distal large bowel cancer in white participants adds additional support to the hypothesis ... ” kim and colleagues studied the link between polyunsaturated fatty acid intake and distal large bowel cancer using data from a population-based control study ... they recruited 1,509 white participants (716 cancer cases and 787 controls) and 369 black participants (213 cancer cases and 156 controls) using the state cancer registry and division of motor vehicles records

... participants must have no prior history of cancer, heart disease or stroke ... vitamin d and fish oil are to be evaluated, alone and in combination, for their ability to decrease the risk of cancer, heart disease and stroke ... according to a report from the annals of epidemiology on vitamin d and cancer prevention, an intake of 2,000 iu of vitamin d per day will generally raise blood levels to 40-60 ng/ml ... projections show that if everyone in the us and canada attained such blood levels, approximately 58,000 cases of breast cancer and 49,000 cases of colorectal cancer could be prevented each year ... vitamin d for cancer prevention: global perspective