Replacing your ham with fish may lengthen life, study suggests

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A large new study of over half a million adults suggests that eating higher amounts of red and processed meat increases the chance of an earlier death from cancer and other causes, but replacing some of these meats with chicken, fish or other white meats lower the risk.

The study, published this week in The BMJ, adds to the evidence on how animal proteins affect our health.

For cancer risk, AICR research shows that high amounts of beef and other red meats increase risk of colorectal cancer. Even small portions of hot dogs, bacon and other processed meats eaten regularly increase the risk of both colorectal and stomach cancers. Read more… “Replacing your ham with fish may lengthen life, study suggests”

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    HealthTalk: Do high-fat diets lead to cancer?

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    Do high-fat diets lead to cancer? Not necessarily. That’s a common concern though: The most recent AICR awareness survey shows that more than 4 in 10 people think that high-fat diets can be a cause of cancer. However, whether your diet is higher or lower in fat, it’s your overall eating choices that matter to reduce your risk of cancer.

    Early research on diet and cancer risk did suggest a link to fat consumption, since countries with low fat intake (for example, Japan) had lower rates of cancer than countries (like the U.S.) with higher-fat diets. After further study, when scientists followed people over time and adjusted for other eating and lifestyle choices, differences in cancer risk no longer seemed related to fat consumption.

    So what does today’s best science tell us about dietary fat in the big picture of healthy eating choices to help prevent cancer? Read more… “HealthTalk: Do high-fat diets lead to cancer?”

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      Behind The Headlines: Questions about AICR’s Stomach Cancer Report

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      We’ve just released our latest systematic review of the global literature linking diet, weight and physical activity to an individual cancer; this time, it’s stomach cancer in the spotlight, and there’s some striking news.

      The report’s three major findings – that alcohol, processed meat and obesity increase the risk for stomach cancers – are entirely new. Much of the research makes important distinctions that previous research didn’t, and there’s more to know about stomach cancer risk than easily fits into a headline. Here, we answer questions about some of the nuances that have emerged.

      Two of these three new risk factors apply to distinct types of stomach cancer, cardia and non-cardia. What’s the difference? Read more… “Behind The Headlines: Questions about AICR’s Stomach Cancer Report”

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