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| Research News |
Researchers from the University of Bari in Italy found that senior citizens who consumed high amounts of monounsaturated fats (as found in olives, olive oil and nuts) had a lower risk of memory loss than those who consumed lesser amounts of monounsaturated fat.
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Nutrition and Cancer
- Lunasin, a newly discovered protein in soybeans, was found to arrest tumor growth.
- A Harvard study found that vitamin D and cereal fiber, and to a lesser degree exercise and calcium intake, decreased the risk of colorectal cancer. On the other hand, smoking, alcohol, and red meat consumption increased the risk of colon cancer.
- After following 424,168 postmenopausal women over a 14 year period,
the American Cancer Society reported in May, 2002 that risk of death
from breast cancer in the most overweight women was 3.1 times higher
than in lean women. Two out of every three American postmenopausal women
are overweight.
- Over the past 3 decades the incidence of non-Hodgkin's lymphoma has
doubled, making it the fifth biggest cancer killer in men and the sixth
in women. In two large studies, the highest risk of non-Hodgkin's
lymphoma was seen in women consuming red meat.
- A study of Asian women living in England found that women who ate the
most vegetables and legumes and had the highest intake of fiber had only
one-half the risk of breast cancer compared with those women who ate the
smallest amounts of these foods.
- A daily intake of 3 ozs.of meat was observed to be associated with a 15 percent
increased risk of colorectal cancer while a daily intake of 1 oz. of processed
meat was associated with a 49 percent increased risk. In another study, the
risk of colorectal cancer for the highest meat consumers was 4 times greater
than the lowest consumers. In a third study, the risk of colorectal cancer was
65 percent greater in those who consumed low amounts of fruits and vegetables.
- Two new studies have shown that women who work the graveyard shift for many
years have a higher risk of developing breast cancer. Being exposed to bright
lights at nighttime diminishes melatonin production with a concomitant rise in
estrogen.
- The risk of colorectal and stomach cancer was 31% and 47% lower, respectively,
for a high intake of raw or cooked garlic versus a low intake. The average
difference between high and low garlic intakes was 16 g/week.
- A review of 35 studies conducted over the past 32 years supports the hypothesis
that meat consumption is associated with a modest increased risk of colorectal
cancer. This association is more consistently found for red meat and processed
meat. Frying, broiling, roasting, or barbecuing meat produces a variety of
cancer-causing heterocyclic amines and polycyclic aromatic hydrocarbons.
- Preliminary research suggests that women with a good dietary intake of vitamin
D and women living in regions of high sun exposure have a lower risk of breast
cancer. In addition, tests reveal that vitamin D inhibits the growth of breast
cancer cells. About 10 to 20 minutes of bright sunlight on the arms and face 3
times a week is usually sufficient time to manufacture enough vitamin D to meet
one's needs. However, those living in latitudes such as Michigan cannot
manufacture sufficient vitamin D during November to March when the sun's rays
are of insufficient strength. Furthermore, vitamin D production decreases with
aging. Breakfast cereals, dairy products, and soy beverages that are each
fortified with vitamin D can provide a good dietary source of the vitamin.
- A high intake of raw or cooked garlic was associated with a 31 percent lower
risk of colorectal cancer and a 47 percent lower risk of stomach cancer
compared to a low intake.
- Men who consumed 4 or more servings per day of vegetables had a 35 percent
lower risk of prostate cancer than men who consumed 2 or fewer servings per
day. Cruciferous vegetables (broccoli, cauliflower, brussels sprouts) were
especially protective. Fruit intake was not related to risk of prostate cancer.
- An estimated 175,000 American women will be diagnosed with breast cancer this
year. Excess body weight and drinking alcohol (as little as 1 drink a day)
elevates the risk of breast cancer. Other factors thought to be associated with
breast cancer are high fat diets, a low intake of fruits, soy, and vegetables,
and a high exposure to pesticides. Important non-lifestyle risk factors include
age, family history and late menopause.
- In the Nurses' Health Study in Boston, women who reported eating red meat
(beef, pork, or lamb) as a main dish at least once a day had a risk of
non-Hodgkin's lymphoma about twice that of women who ate red meat less than
once a week. Cancer of the lymph glands is on the increase in older people.
- The Physicians' Health Study found that men who consumed 2.5 servings a day of
dairy products had a 42 percent increased risk of prostate cancer compared to
men who consumed less than one-half a serving a day. Men who took daily calcium
supplements increased their risk of prostate cancer three-fold.
- In 1999, an estimated 95,000 Americans will be diagnosed with colon cancer and
another 35,000 with rectal cancer. Within 10 years, 55 percent are expected to
die. Avoiding excess weight, increasing physical activity, and eating more
fruits and vegetables and less meat are recommended as significant ways to
lower one's risk of colorectal cancer. Data from the CDC shows that obesity
triples the risk of developing colon cancer.
- Women who regularly exercise may reduce their risk of breast cancer. In the
Nurses' Health Study in Boston, those women who exercised an average of 7 hours
a week had a 20 percent lower risk of developing breast cancer than in women
who led a more sedentary life. Women exercising an average of 30 minutes a day
experienced about a 10-15 percent reduction in risk of breast cancer.
Researchers found that brisk walking or bike riding could reduce the risk of
breast cancer as effectively as more vigorous exercise.
- Lycopene, a powerful antioxidant, is the red pigment found in tomatoes. A
regular consumption of tomatoes was recently shown to protect against DNA
oxidative damage by 30-40 percent. Lycopene or tomato consumption is associated
with a 40% reduced risk of cancers. The evidence for a benefit is strongest for
cancers of the prostate, stomach and lung.
Author: Winston Craig, MPH, PhD, RD.
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