Nuts are in fashion, nutritionally speaking, especially for heart health. Now, a new study finds that if you eat a handful of nuts several times a week that may help lower your risk of cancer.
Study results on nut consumption and cancer prevention have been inconsistent. In this systematic review and meta-analysis published in Nutrition Reviews, the researchers evaluated 36 studies – both large population studies and clinical trials – examining the relationship between eating nuts and risk of cancer or type 2 diabetes.
By comparing people who ate the most nuts (typically at least 4-5 times per week) to those who ate the least (typically 1 time per week or less), the researchers found that the high nut eaters had 15 percent lower risk of cancer overall. In specific cancers, they found lower risk for colorectal, endometrial and pancreatic cancer. They did not find any significant difference for risk of type 2 diabetes. Read more… “Study: Eating Nuts for Lower Cancer Risk”
What do you think is better at preventing cancer and other chronic diseases: A) a potassium supplement or B) a banana?
If you think like a group of college students, a new study suggests you’ll answer A.
The study looked at which of two schools of thought was most common when it comes to the connection between diet and disease. On the one hand is the belief that nutrients like potassium are the most critical for preventing disease. Others take the stance that the whole foods that contain these nutrients are the key to better health.
In the study, about 110 participants read scenarios describing an active, generally healthy, young man named “Steve” who was living a typical American middle-class lifestyle. The description of his diet either emphasized “healthy” nutrients (potassium, omega-3s, vitamin C, calcium, and iron) or “healthy” whole foods (bananas, fish, oranges, milk, and spinach). Participants were then asked how likely they thought Steve was to experience different diet-related chronic diseases in his lifetime. Read more… “Study: Nutrient versus Food for Disease Prevention, Who Wins?”
Spring asparagus is here and cooking up elegant spears of bright green asparagus takes only minutes and supplies cancer-preventing compounds in any meal. All asparagus is a good source of the B vitamin folate and vitamins C and A, as well as antioxidant compounds like glutathione and rutin.
Here’s a few tips to cook and enjoy this versatile vegetable.
1. Refrigerate raw asparagus like a bouquet, upright with the bottoms of the stalks in a jar or container of water and the tops covered with a plastic bag up to four days.
2. Try not to waterlog and overcook asparagus by boiling it too much. Instead, preserve its color freshness and crunch by microwaving it or steaming over water for just a few minutes.