Almost half a million cancer cases worldwide are due to the rising rates of overweight and obesity, making many of the most common cancers potentially avoidable, says a new study published in The Lancet Oncology.
The study was funded in part by the World Cancer Research Fund (WCRF) International, which AICR is a member. AICR and WCRF now estimate that approximately 122,000 cases of cancers in the US are due to overweight and obesity.
Researchers in The Lancet study calculated that 481,000 – 3.6% – of all new cancer cases in adults worldwide were attributable to high BMI in 2012, the latest global data available.
Obesity-related cancers are more likely to affect women than men, largely due to endometrial and post-menopausal breast cancers, according to the study. In men, excess weight was responsible for 1.9% or 136,000 new cancers in 2012, and in women it was 5.4% or 345,000 new cases. Continue reading
In the past several decades, there has been considerable interest in lycopene-rich foods, particularly tomatoes and tomato products, in lowering a man’s risk of getting prostate cancer. In the previous AICR report, the strength of evidence for a benefit was viewed as “probable” for lycopene-rich foods, but in the latest round, the recommendation was lowered to “limited, no conclusion.”
To understand this change, it is important to examine the nature of the evidence used to reach the new conclusion. Most of the evidence is based on studies that record what men are eating, or measure blood lycopene levels, and then follow the men for any diagnosis of prostate cancer.
Then dietary or blood factors are linked to risk of cancer diagnosis. Statistical methods are used to account for other factors. Because these studies are examining associations, which may not necessarily be causal, other considerations such as biologic plausibility are taken into account in formulating the conclusions.
We talk a lot about food and eating here because research shows it matters for cancer prevention. Now a study that quantifies the benefits of home cooking finds that if you frequently cook dinner at home you’re more likely to eat fewer calories, both at home and eating out, compared to those who seldom cook.
The study was published in Public Health Nutrition yesterday.
People who cooked dinner the most, at least six nights a week, were eating 137 fewer calories per day on average compared to those cooking dinner only once a week or not at all.
Study authors used data from almost 9,600 adult participants of the government National Health and Nutrition Examination Survey. Participants answered questions about how many times they cooked during the past week and what they ate during the past 24 hours, along with questions such as about dieting.
The more people cooked, the less calories they ate. In 8% of adults’ homes, someone was cooking dinner once or less a week. These people were eating on average 2,301 calories a day. Almost half of households – 48% – were cooking dinner six to seven times a Continue reading