Study: Eating Vegetarian (+Fish) Lowers Colorectal Cancer Risk

A new study that adds to the evidence on diet and colorectal cancer suggests that vegetarians have a lower risk of this cancer than non-vegetarians, with fish-eaters — pescovegetarians — showing the lowest risk of the non-meat eating groups. Delicious  portion of fresh salmon fillet  with aromatic herbs,

The study was published yesterday in JAMA Internal Medicine and it will be a part of AICR/WCRF’s ongoing collection of the worldwide research. The latest AICR/WCRF report on colorectal cancer concluded that diets high in red meat increase the risk of colorectal cancer.

The study collected the eating and other lifestyle habits of almost 78,000 Seventh-Day Adventists, a group that traditionally advocates vegetarian and healthy eating. Researchers categorized the group into those who ate meat regularly and four vegetarian patterns: 1) ate fish regularly; 2) ate milk and eggs regularly 3) ate small amounts of meats and fish; and 4) ate no meats, dairy or any animal food (vegans).

Overall, vegetarians had lower BMI, ate less fat, red meat, and processed meat, and ate more fiber.

Slightly more than half the study population was categorized as vegetarians. Over 7 years, there were 490 cases of colorectal cancer. Continue reading


Study: Vitamin E from Food, Not Supplements, May Lower Women’s Lung Cancer Risk

Although not smoking is by far the best way to reduce your risk of lung cancer, about 1 in 5 women who get lung cancer are nonsmokers according to the National Cancer Institute.

Little is currently known about the role of nutrition in preventing lung cancer in female Vit E & Supplementsnonsmokers, but research recently published in the International Journal of Cancer suggests that getting enough vitamin E from foods may lower risk for nonsmoking women, especially those exposed to secondhand smoke. However, vitamin E supplements may increase lung cancer risk in these groups.

This study’s authors used data from 65,000 Chinese women who had never smoked and followed them for an average of 12 years to see if they developed lung cancer. They found that women who consumed enough vitamin E from foods to meet Chinese guidelines at the start of the study had a lower risk of developing lung cancer compared to women who did not consume enough vitamin E. Continue reading


How New Dietary Guidelines Report Align with Cancer-Protective Diet

New dietary guidelines may soon include increased emphasis on dietary patterns, fruits and vegetables while limiting added sugars, red meat and sugary beverages, if the recommendations released today from the Advisory Committee’s report are accepted.

The report is comprehensive — 571-pages long — and the American Institute for Cancer Research is cited throughout. You can read the highlights of how the report findings correspond with a cancer-protective diet in our press release.

Overall, the report aligns closely with AICR’s evidence-based Recommendations for Cancer Prevention, which focus on a plant-based diet. In the executive summary of the report:

The overall body of evidence examined by the 2015 DGAC identifies that a healthy dietary pattern is higher in vegetables, fruits, whole grains, low- or non-fat dairy, seafood, legumes, and nuts; moderate in alcohol (among adults); lower in red and processed meat; and low in sugar sweetened foods and drinks and refined grains.

The expert committee also reports on the importance of focusing on eating patterns and foods, as opposed to single nutrients or compounds. As the report states:

These dietary patterns can be achieved in many ways and should be tailored to the individual’s biological and medical needs as well as socio-cultural preferences.

Here at AICR, we have the New American Plate, a flexible way of eating that centers around plant foods. Two-thirds or more of your plate should have fruits, vegetables, whole grains or other plant foods; the rest of your plate has milk, meat, fish or other animal foods. The goal is to consume high amounts of healthful plant foods both for cancer prevention and health, but also to get to/stay a healthy weight.

Yesterday, we wrote about how the report is dropping the longstanding recommendation to limit dietary cholesterol. Here’s how that fits into a cancer-protective diet.

You can go here to download the report and/or the executive summary.

Next comes a public comment period, where there’s also a date for commenting in person. You can submit your comments through their site. And you can also tell us your thoughts about the report in the comments on the blog.

The 2015 Dietary Guidelines Advisory Committee report is the scientific foundation for the upcoming Dietary Guidelines for Americans. Released every 5 years, the guidelines become the basis for food, school and nutrition policy.