Carbs and Pancreatic Cancer: Why “Null Findings” Matter

Say you’re a researcher. You’ve spent months collecting and analyzing data, crunching numbers and composing tables, but it’s all been for naught. That hypothesis you set out to test (say, that a link exists between a specific food and a known indicator of cancer risk) didn’t pan out. In your investigation at least, you found no such link.

You have achieved what in scientific circles is called a “null finding.” And, in a very real sense, that’s not nothing.

Null findings don’t make headlines, and often don’t even get published. (The tendency of journal editors to publish results that seem “new” over those that find no association — or that simply accord with previously published results — is a source of publication bias, which over time can distort the general scientific opinion on a given subject.)

But there is an important difference between a null finding capable of closing the book on a given question — that says, essentially “There’s no there there, move along.” — and a null finding that says simply “We need more and better data before we can make a judgment.”

On those rare occasions when the media do pick up on a null finding, there is a tendency to mistake one kind for another. Let’s take a look at a recent null finding and see what it really has to say. Continue reading


Tantalizing Tilapia

Brimming with flavor, this week’s Health-e-Recipe for Tilapia with Curry and Orange Rice hits the high notes for being delicious and cancer-preventive.

Tilapia is a low-calorie, inexpensive and delicate white fish with a mild taste. To dress it up a bit, we bake it with curry powder, a spice containing yellow turmeric found in studies to help prevent inflammation, plus sweet fresh orange slices that are rich in vitamin C.

Meanwhile, the high-fiber brown rice is cooked with orange juice then mixed with scallions and crunchy toasted almonds. This yummy fish dish only needs a vegetable or two, like steamed broccoli and carrots, to give you plenty of cancer protection.

Look for more great recipes from the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.


Foods to Cut Deficiencies, Fight Cancer

You probably know what to eat to get calcium, iron, vitamin C and a few other nutrients, but do you know about vitamin B6 or iodine?

Based on a new CDC report on nutrient status in the U.S. (as reported in yesterday’s Cancer Research Update), most Americans are getting enough vitamins and minerals, but on average, around 10% are low in Vitamin B6 and vitamin D, and iron deficiency is higher for children and premenopausal women. Women ages 20-39 had iodine levels that just barely met adequate intake.

But don’t rush out and get supplements – you can meet your needs for these nutrients through foods and in doing so can get other important nutrients as well as cancer-fighting compounds. Continue reading