Vegetarian Nutrition Articles
Under this section we offer a collection of articles on vegetarian nutrition written by various vegetarian nutrition experts. Please click on the link or image of the article you are interested in to open it. You may also want to use our Google powered site search box to the right of the menu above if you are looking for something specific.
Cancer & Nutrition
There is probably no more controversial area related to the health effects of soy than the relationship between soy intake and breast cancer risk. Concern over the possibility that soy consumption could actually stimulate breast tumor growth has led to much confusion among oncologists and other health professionals, and to frustration and even trepidation, among breast cancer patients. Read more...
In a 1971 landmark study, Burkitt concluded that the low incidence of colorectal cancer in Africa was due to high dietary fiber intake. Thus began an odyssey of epidemiological studies around the world to verify Burkitt’s findings. Several studies published in the last decade are reviewed here in an effort to determine whether the generally accepted theory that high fiber diets exert a protective effect against the development of adenomatous polyps and colorectal cancer is still valid. Read more...
Although vegetarianism is relatively new in North America, it has existed in Asia for centuries, especially in followers of religions such as Hinduism and Buddhism. In the 19th century, North Americans chose to become vegetarian primarily for spiritual and moral reasons. Over the last decade, we have seen the results of long-term studies comparing cancer rates among vegetarian groups and the general public in various countries.
NEW! - MPH Nutrition and Wellness
This is the first and only interactive online MPH program in Nutrition and Wellness in the United States, offered by Andrews University at a 50% tuition discount. Fully online, no on-campus time required.
Find out more.
The calorie counter.
Buy a link here.
Consumption of tomatoes is associated with a lower risk of cancer of the breast, uterus, prostate, and digestive tract. This protection may be due to the high content in tomatoes of lycopene, the red pigment which decreases insulin growth factor (IGF-1). Lycopene is a powerful antioxidant.