Cancer Risk Linked to Various Foods

Several recent studies have added to our understanding of how certain foods increase or decrease a person’s risk for cancers.

Fruits and Vegetables Reduce Bladder Cancer Risk: The Multiethnic Cohort Study of 215,000 adults, followed for 12.5 years, during which 581 cases of bladder cancer were recorded, shows that women who had the highest intake of fruits and vegetables had a 65 percent reduced risk for bladder cancer compared with women with the lowest intake (J Nutr, 2013;143:1283–1292).

Association of Colon Cancer with Red Meat Is Genetic: Researchers have found a genetic variant known as rs4143094 that is associated with increased risk for colon cancer from eating red meat (Annual meeting of the American Society of Human Genetics in Boston. October 24, 2013). They also found another genetic variant associating reduced risk for colorectal cancer with eating vegetables, fruits and fiber.

Cancers of the Prostate, Breast and Colon Associated with Foods That Cause High Blood Sugar Levels: Two Italian studies of 2569 women with proven breast cancer and 1953 men and women with colon or rectal cancer suggest that overweight people with diets high in pasta and bread are at increased risk for breast and colon cancer (Annals of Oncology, Epub. Oct 22, 2013).

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