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Soy isoflavone intake and breast cancer risk in Japan: from the Takayama study.

Increased consumption of soy and isoflavone may decrease breast cancer risk in postmenopausal Japanese women.

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Dietary patterns and breast cancer risk: a systematic review and meta-analysis.

Low breast cancer risk is associated with high intake of healthy foods.

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A meta-analysis of studies of dietary fats and breast cancer risk.

High consumption of fatty foods, such as meat, milk, and cheese, may increase breast cancer risk.

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Early Suppers May Help Prevent Disease

Early Suppers May Help Prevent Disease
Evening snacking might affect much more than the numbers on the bathroom scale. A new study shows that waiting longer between supper and breakfast reduces our risk of both breast cancer and diabetes. Eating in accordance with our body's natural sleep-wake cycle appears to regulate our blood sugar levels, thereby reducing our risk for diseases...
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Fiber Stops the Merry-Go-Round of Recirculation

Fiber Stops the Merry-Go-Round of Recirculation
We know fiber is "good" for us, but what does it actually do? Fiber plays many roles in our health. For one, it stabilizes our blood sugar which helps stabilize our energy and moods. Easier trips to the bathroom also come courtesy of fiber bulking up body waste. But did you know that fiber binds to by-products...
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Raw versus cooked vegetables and cancer risk.

Reduced cancer risk is associated with high intake of raw and cooked vegetables.This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject.Researchers discovered that high intake of raw and cooked vegetables diminished the risk...
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Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women.

High intakes of Isoflavone-rich soy foods are associated with delayed menstrual cycle and lower breast cancer risk in premenopausal women.

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Soy food intake and breast cancer survival.

High consumption of soy foods may decrease breast cancer re-occurrence and mortality risks.

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An epidemiologic approach to studying heterocyclic amines.

High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.

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Vegetables, but not pickled vegetables, are negatively associated with the risk of breast cancer.

High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.

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Effects of a very low fat high fiber diet on serum hormones and menstrual function

A very low fat, high fiber diet may lower the risk of developing breast cancer.

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WHO States Red/Processed Meat Linked to Cancer

Say No to Processed Meats
Once again the media outlets have been "rocked" by news on nutrition: the World Health Organization (WHO) announced that processed meat and red meat consumption are associated with cancer. In a press release dated October 26, 2015, the WHO stated that a group of 22 experts from ten countries reviewed the scientific literature and classified...
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Recent Comments
Ken Thomas
From an engineering perspective, it is clear to me why meat and animal products promote cancer. Cancers are the result of cellular... Read More
Friday, August 25 2017 10:58
Sean Carney
Ken, I love how you think things through. Sean
Friday, August 25 2017 11:30
Deborah
I loved reading Ken's thoughtful explanation too! It is so wonderful to see some sanity! I sometimes start to feel a little craz... Read More
Friday, August 25 2017 12:25
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