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.
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
Are you more likely to buy unhealthy foods when they’re on sale? If you’re like most people, you probably are, according to researchers in the United Kingdom. They recently published their findings in the American Journal of Clinical Nutrition.
The researchers analyzed food purchase data from nearly 27,000 households in Great Britain. For every food item purchased, they assigned a healthfulness score based on the amount of calories, nutrients, fruits, vegetables, and nuts in the product. They were also able to determine which products were on sale and how much they were discounted by. Continue reading
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 nonsmokers, 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