Right now, the research does not show any strong link between eggs and ovarian cancer risk. There have been a few studies that have found a modest increased risk of ovarian cancer among women with the highest weekly egg consumption compared to those who don’t eat eggs. However, the studies that show a link are usually the study types more likely to have problems accurately estimating egg consumption and controlling for other potential influences on risk.
And many studies examining this link have not adjusted for being overweight, which increases ovarian cancer risk. A recent analysis of the global research on eggs and ovarian cancer risk by the American Institute for Cancer Research found that current evidence is too limited to support any conclusion. More research is needed.
Theoretically, high consumption of eggs’ cholesterol could lead to formation of compounds that pose risk. Yet it’s also possible that eggs’ rich content of choline (an essential nutrient) could play a role in maintaining healthy DNA to reduce cancer risk. Read more… “Health Talk: Do eggs increase ovarian cancer risk?”
Our latest Continuous Update Project report was released today, and it’s important not just for the specific cancer site the report focuses on – esophageal – but for cancer prevention overall.
The report found that consuming alcoholic drinks and being overweight or obese increase the risk of developing esophageal cancer. And although evidence suggests that eating a diet high in vegetables and fruit and being physically active may be protective, more research is needed to confirm these links.
For the first time there was enough research for the CUP Expert Panel to make separate conclusions for each of the two major types of esophageal cancer: squamous cell carcinoma and adenocarcinoma. These two subtypes of cancer have different causes and patterns of incidence, so analyzing them separately allowed the panel to determine which lifestyle factors play a role in each type. Read more… “Latest CUP report on esophageal cancer, digging deeper”
A recent study finds an intriguing connection between omega-3 fatty acids from fish and survival of colorectal cancer, the third most common and third deadliest cancer.
There is a lot of research on cancer prevention and omega-3 fatty acids, which come from fatty fish along with plant foods sources — like walnuts and flaxseed. This study focused on omega-3s from fish and cancer survivorship.