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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Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.

Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.

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A periodic diet that mimics fasting promotes multi-system regeneration, enhanced cognitive performance and healthspan.

Diets that mimic prolonged fasting (FMD) may enhance cognitive function, improve health profile, and increase longevity.

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Prolonged fasting reduces IGF-1/PKA to promote hematopoietic stem cell based regeneration and reverse immunosuppresion.

Prolonged fasting can protect hematopoietic stem cells from aging and cancer chemotherapy.

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A central role of heme iron in colon carcinogenesis associated with red meat intake.

Heme iron may contribute positively to development of colon cancer associated with red meat consumption.

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Cancer is a preventable disease that requires major lifestyle changes.

A healthy lifestyle may contribute positively to cancer prevention.

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Dairy products, calcium, and prostate cancer risk in the Physicians’ Health Study.

High prostate cancer risk may be associated with high consumption of calcium from dairy products.

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A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.

High intake of red and processed meat may promote the development of colorectal cancer in men and women.

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A prospective study on intake of animal products and risk of prostate cancer.

High intake of dairy products, red, and processed meat may increase metastatic cancer risk, but it is not associated with the development of the advanced form of the disease.

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Pancreatic cancer risk: associations with meat-derived carcinogen intake in the prostate, lung, colorectal, and ovarian cancer screening trial (PLCO) cohort.

High consumption of well-cooked meat may increase the risk of developing pancreatic cancer.

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The association of red and processed meat and dietary fibre with colorectal cancer in UK Biobank.

High intake of red and processed meat may increase the risk of developing colorectal cancer, while high dietary fiber consumption is not positively associated with the development of the disease.

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Total cholesterol and cancer risk in a large prospective study in Korea.

Depending on the site, high consumption of cholesterol may increase cancer development risk in healthy adults.

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