Study: Eating High Amounts of Fats May Increase Risk of Certain Breast Tumors

For both pre- and postmenopausal breast cancers, the many studies looking on whether dietary fat matters has resulted in no clear conclusions. Now comes a study from Italy suggesting that it does for certain types of breast tumors, including the most common type.Fat, Fat and Fat

The study suggests that consuming high amounts of total fat, and saturated fats specifically, links to increased risk of breast tumors fueled by the hormones estrogen and progesterone. About three quarters of US breast tumors are estrogen-receptor positive (ER+). The majority of those also grow in response to progesterone.

The increased risk was most pronounced for high amounts of saturated fat, the type of fat from burgers, butter and primarily animal sources.

Here’s the study abstract, published in the Journal of the National Cancer Institute.

This is one study, and it will be added to the body of evidence on breast cancer prevention in AICR/WCRF’s Continuous Update Project (CUP). In the latest CUP report, there was not enough evidence on total dietary fat to make a conclusion for pre- or postmenopausal cancers. Continue reading


March Madness Beginnings; Talking with Our Recipe Developer

It’s down to the Championship round in our Recipe March Madness, which means your votes will pick next week’s 500th Health-e-Recipe. To make it as one of our cancer-protective recipes, we go through a rigorous process that involves a lot of experts, including recipe developers. I chatted with cookbook author and one of our developers, Dana Jacobi, to discuss hoDana Jacobi head miniw she became interested in healthy eating and why new cooks may want to grab a chicken breast.

Dana, a self-taught cook with French culinary training, developed a passion for cooking at a young age. After a 20-year career in marketing, she took a leap of faith to pursue her passion for food.

Q: How did you start cooking?
A: I grew up in New York City and always loved food. My family and I were adventurous and open to trying new and unfamiliar food and cuisines. When I was in high school I started to cook for fun and my mother encouraged me to make dinner anytime I wanted.

Q: How do you generally go about developing recipes?
A: One of the most important things for me is seasonality. Working with fresh, beautiful ingredients that are in season make for good building blocks. Sometimes my creativity is sparked by a specific ingredient or by a meal as a whole. I also like to keep tabs on current trends and I keep a list of things that I see in food magazines, blogs and websites. Continue reading


A Cookie with a History (and Whole Grains)

anzac-cookies croppedApril is the month when soldiers in the Australia and New Zealand Army Corps (ANZAC) fought the famous World War I battle at Gallipoli. Their bravery has been commemorated in part with a treat featured in our Health-e-Recipe for ANZAC Cookies.

Whole-wheat pastry flour plus oats and unsweetened shredded coconut help to make this cookie unique. Both contain dietary fiber that prevents colorectal cancer and possibly other types of cancer. These cookies are as nutritious today as when they were developed back then and sent to the troops in care packages from home.

You can make your own ANZAC Cookies to fortify yourself during a busy day. Enjoy them as a snack, a filling dessert or even a breakfast treat completed with some protein like low-fat yogurt and fruit.

This cookie makes us two shy of our 500th Health-e-Recipe. Vote for your pick of our milestone recipe on our Recipe March Madness, where you can also subscribe to our weekly Health-e-Recipes.