Spinach — the dark green leafy source of Popeye’s superhuman strength — is abundant in many nutrients, including magnesium. A new study suggests that diets higher in magnesium are associated with lower blood levels of glucose and insulin, which are often elevated in people with type 2 diabetes.
Research now shows that people with type 2 diabetes are at increased risk of certain cancers, including kidney, pancreatic and colorectal.
The study was published online last month in The Journal of Nutrition.
Study researchers analyzed data from approximately 53,000 non-diabetic European men and women from 15 studies who were part of the Cohorts for Heart and Aging Research in Genomic Epidemiology (CHARGE) study. The individual studies had collected dietary data through questionnaires, interviews, and/or food diaries along with glucose and insulin levels after participants had not eaten for at least 8 hours. Continue reading
Eating mushrooms, oranges, brazil nuts and other foods packed with vitamins C, E, and/or selenium may reduce the risk of pancreatic cancer, one of the most deadly types of cancer, according to a new study published today in the journal Gut.
Pancreatic cancer has been in the news lately with the death of Sally Ride, the first US woman astronaut. Ride is one of the estimated 37,000 Americans who will die of pancreatic cancer this year. According to the National Cancer Institute, pancreatic cancer is the fourth leading cause of cancer-related death. It is often not diagnosed until the advanced stages, when treatment is challenging.
In the study, researchers drew upon data of almost 24,000 participants who were part of the European Prospective Investigation of Cancer (EPIC) study. Participants filled out a seven-day food diary when they entered the study in the mid-1990s. They also gave a blood sample that was analyzed for vitamin C levels.
Current research is limited and conflicting on whether diet affects pancreatic cancer risk. Study researchers here looked specifically at some of the more well studied dietary antioxidants: vitamins C, E, selenium and zinc. They determined how much of each antioxidant the participants ate then divided the participants into four groups, from the lowest to highest. Continue reading
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